ALOO – PAPDI CHAAT

Beaten curd 150gms

Imli chutney 1tbspn

Green chutney 1tbspn

Chaat masala ¼ tspn

Red chilli powder 1/8 tspn

Broiled cumin powder 1/8 tspn

Boiled potatoes (diced) 50gms

Salt to taste

FOR PAPDI

Refined flour 100gms

Shortening 20gms

Salt to taste

Refined oil to fry

Water 45ml

PREPARATION:

Melt shortening. In a bowl rub in shortening into the flour.  Add salt, mix in water; knead to form smooth dough. Cover with a wet cloth & keep aside for 20 minutes. Divide the dough into balls each weighing 25gms. Press & roll out into tin circles of diameter 4inches. Dot with a fork & deep fry in medium hot oil on both sides till golden & crispy. Drain & keep aside.

To assemble the chaat; dip papdis in curd. Place on a plate. Arrange potatoes over the papdi. Pour over the curd followed by imli chutney & green chutney. Sprinkle  salt, chaat masala, red chilli powder and broiled cumin powder. Serve and consume immediately or else the papdi will become soggy.