INGREDIENTS

INSTRUCTIONS

For papdi:  Mix flour, ajwain, salt and oil. Rub together.  Use some
water and knead into soft dough.  Roll into large thin rounds. Prick
all over with fork or knife.  Place on a clean cloth. Repeat for all
dough.  Heat oil, Take one round at a time.  Cut out small rounds from
it with a cutter or small katori.  Each round should be about 1 inch in
diameter.  Fry them in hot oil to a light golden brown.  Drain, keep
aside. Cool, store till required for use.  For chilli pakodi:  Slit
chillies, deseed and rub with salt and lemon juice.  Keep aside for 5
minutes, wash under tap and towel dry.  Make medium thick batter of
flour, salt and little water.  Add hot oil to batter and mix.  Deep
each chilli in it, and deep fry in hot oil till golden.  Drain keep
aside.  To serve:  Mix the two chutneys together.  Dip each papdi and
pakodi in chutney mixture.  Spread papdis and pakodis in a large plate.
Sprinkle chopped potato all over.  Drizzle beaten curd over them.
Sprinkle salt, cumin and chaat masala all over.  Garnish with chopped
onion, coriander and sev.  Serve immediately.  Alternatively, make in
individual bowls as required.  Making time: 1 hour collectively(papdi,
chutneys and pakodis can be  made in advance at convenience)  Makes: 3
servings  Shelflife  Papdi (2 weeks in an airtight container)  Pakodi
best fresh or few hours ahead.  Final preparation best immediate

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Nutrition (calculated from recipe ingredients)
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Calories: 1538
Calories From Fat: 117
Total Fat: 13.6g
Cholesterol: 1.3mg
Sodium: 4977.4mg
Potassium: 2843.1mg
Carbohydrates: 316.1g
Fiber: 27.1g
Sugar: 9.8g
Protein: 46.8g