Chaat Papri

• 100 g refined flour (maida)
• 10 g semolina (suji)
• salt
• 14 teaspoon baking powder
• 1 tablespoon oil
• oil (for frying)
• 1 cup potato, boiled, cubed
• 1 cup chickpeas, boiled (kabuli chana)
• 150 g tamarind chutney
• 60 g mint chutney
• 150 low-fat yogurt, beaten (dahi)
• chat masala

1. Sift the refined flour, semolina, salt, and baking powder together.
2. Add hot oil and mix
3. Well.
4. Knead with enough water to make a smooth dough.
5. Divide the dough equally into tiny balls.
6. Roll each out into a very thin disc, 11/2 in diameter.
7. Perforate each with a fork so that it doesnt puff out while frying.
8. Keep aside for 30 minutes, uncovered.
9. Heat the oil in a wok (kadhai); deep-fry the discs on a medium flame till crisp and golden.
10. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.
11. To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt and chaat masala to taste.

flour, salt, baking powder, oil, oil, potato, chickpeas, tamarind chutney, mint chutney, yogurt, chat masala

Taken from www.food.com/recipe/chaat-papri-304147 (may not work)