Paapdi chaat

Serves four Ingredients for the paapdi:

100g plain flour ¼ tsp salt ½ tsp chilli powder ¼ tsp ajwain 1/3 tsp ground cumin 2 tsp vegetable oil cold water, to combine vegetable oil for frying Ingredients for the chaat:

250ml natural yoghurt 2 tbsp water salt to taste 2 medium potatoes, boiled and finely cubed 1 tsp chilli powder 1 tsp chaat masala 4 tsp coriander-mint chutney

4 tsp tamarind-date chutney

a large handful of fine gram noodles (sev)

Method:

To make the paapdi puri, combine all the ingredients and add just enough cold water to bring the dough together. Knead and cover with some clingfilm and put aside to rest for a minimum of 30 minutes. Divide the dough into 20-25 portions and roll out into small thin rounds.

Heat vegetable oil in a deep fat fryer or in a deep pan. Fry the rolled discs in medium hot oil until light golden brown and crisp on both sides. Place on kitchen paper to drain away excess oil. Continue until all are fried.

These paapdi puris can be stored in an airtight container once they are completely cool. They can last up to three weeks.

To make the chaat, whisk together the yoghurt and water with salt to taste until you get a smooth sauce. For individual portions, place up to five or six paapdi puris in each serving dish; layer with potatoes, the yoghurt sauce, chilli powder and chaat masala. And to finish, drizzle the chutneys over the layers and top off with a generous scattering of sev.