KUTTU PAPDI AUR KELE KI CHAAT
For papdi, knead 100gm kuttu atta (buckwheat flour) with 3 gm sendha namak (Rock salt), water and 15gms ghee. Make flat patties of the dough, same size as a papdi and deep fry them until you get a crisp texture. On the platter, add 30gm hand mashed boiled potato and kuttu papdi. Top it with 200gm sweet curd and 15gms tamarind and coriander chutney. Finally, garnish with 5gm pomegranate and chopped coriander.