Method

For Fried Papri:

• In a bowl, add self-raising flour, semolina, carom seeds, salt, and butter ghee. Mix all ingredients well. Flour should be crumbled and moist.
• Then pour water slowly and knead in a tight dough.
• Shape the dough into a ball and wrap it in a cling film to rest for an hour.
• Then, grease the surface and cut the dough in half.
• Roll it out, using a round cookie cutter, to cut papris.
• Roll out the dough again and repeat the cookie cutter step until all dough is used up.
• Prick the papris with a fork to avoid them from puffing up in oil. These will now be ready to fry.
• Heat up the oil to 170°C.
• Add papris and stir occasionally. Fry until golden brown and then set aside on kitchen towel, to drain excess oil.
• These can be stored in an airtight container for up to a month.

For Chickpeas:

• Add chickpeas in a bowl, pour water and soak for 6-8 hours.
• Rinse and wash with fresh water. Pressure cook soaked chickpeas, and water for 15 minutes.
• Drain and set aside to cool completely.
• Alternatively, use chickpeas from our canned range, to reduce preparation and cooking time.

For Assembling:

• On a plate, lay papris and top with chickpeas, potatoes, onions and tomatoes and drizzle with the mint and tamarind sauces. Dollop whisked yoghurt and sprinkle chaat masala, chilli powder, cumin, salt and a second drizzle of sauces. Garnish with sev and pomegranate seeds.
• Try switching chickpeas with Laila Kala Chana or Laila Mung Beans, or both for some fun texture and flavours.