Instructions

1. 1
   Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
2. 2
   Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
3. 3
   Deep fry in hot oil over medium heat until golden brown and crisp.
4. 4
   Cool and store in an air-tight container.
5. 5
   Use as required.
6. 6
   Combine the tamarind chutney and lemon juice in a bowl. Mix well.
7. 7
   Mix in the sugar, chili flakes, cumin, and chaat masala.
8. 8
   Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
9. 9
   To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
10. 10
    Add some extra tamarind chutney on the top.