Dahi Papdi Chaat

Ingredients	Quantity
Basic papdi:
Besan	100gms
Ajwain	½ tsp
Crushed peppercorns	¼ tsp
Oil – to mix	30gms
Water – to mix	50ml
Salt	to taste
Baking soda	1 pinch
Oil	for frying
Chaat:
Papdi
Boiled potatoes	2
Chaat masala	½ tsp
Red chilli powder	½ tsp
Coriander powder	¼ bunch
Curds	150ml
Chutney:
Tamrind	100gms
Jaggery	75gms
Red chilli powder	1 tsp
Black salt	¼ tsp
Coriander powder	¾ tsp
Salt	to taste

To Make The Papdi:

Mix the besan, ajwain, crushed peppercorns, salt and baking soda. Rub in the oil, add water and make a stiff dough. Roll the dough in big round, cut long strips out of it and cut them in quarters. Deep fry until crisp and golden yellow over a slow fire.

To Make Chutney:

Soak the tamarind in a little hot water and mash well. Strain the tamarind sauce, add all the other ingredients, and heat until it thickens. Keep aside to cool.

To Make Dahi Papdi Chaat:

Beat curds and mix salt and chilli powder. Peel and dice the potatoes. Spread papdi on a plate, and top with diced potatoes. Pour the chutney generously on top and cover with the curd mix. Sprinkle with chaat masala and garnish with coriander leaves.