Crunchy and spicy chaat garnished with potato, onion and curd

Ingredients:
For Papadi
1 cup plain flour (maida)
1 teaspoon oil or ghee
4 teaspoon ajwain (carom seeds)
Oil to deep fry
Salt to taste
Chaat Ingredients
2 tablespoon tamarind chutney
1 tablespoon green chutney
2 teaspoon crushed roasted cumin powder
1/2 teaspoon chaat masala
3-4 tablespoon beaten fresh curd
1 boiled thinly sliced potato
1 teaspoon chopped coriander leaves
1 finely chopped onion
1 cup sev or bhujiya (fried yellow bengal gram flour crisp noodles)
Salt to taste

Method:
1. For the papadi, seive flour, add ajwain, salt and oil. Mix well with the help of your palms. With the help of little water knead into soft and smooth dough.
2. Make small balls of equal proportions and roll into large thin rounds.
3. Cut out small rounds from it with a round cutter.
4. Heat oil in a pan, fry them in hot oil until light golden brown.
5. Remove, drain on absorbent paper and keep aside.
6. To assemble spread papadis in a large plate. Place sliced potato over each papadi.
7. Drizzle beaten curd, green chutney and tamarind chutney over each papadi evenly.
8. Sprinkle salt, cumin and chaat masala all over.
9. Garnish with chopped onion, coriander and sev on top.

Cooking time: 5-10 minutes