Chaat Papri

Directions

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