<b>Dahi Papadi</b><br><br>Serves 5 (25 puris)<br><br><b>Dough for papadi/puri</b><br><br>1 cup maida (flour)<br><br> 1 cup wheat flour (atta)<br><br>2 tsp oil<br><br> 1/2 cup water<br><br>oil for frying<br><br><b>Topping:</b><br><br>2 medium potatoes - boiled and chopped<br><br>3 tbsp boiled channa (safed chhole)<br><br>1 tsp chaat masala<br><br>1 tsp bhuna jeera powder (roasted cumin seed powder)<br><br>1 tsp red chilli powder<br><br> salt to taste<br><br>Some hari chutney<br><br> Some saunth or quick meethi chutney<br><br>Mix 2 cups of fresh curd, 5- 6 tsp sugar, 1/2 tsp salt<br><br> 1/2 cup water <b><br><br>For garnish:</b><br><br>1 piece of ginger - cut into thin matchsticks<br><br>2 tbsp fresh pomegranate seeds (annar ke daane)<br><br><b>Method</b><br><br>To prepare the papadi/puris, mix maida and wheat flour. Add oil and rub with the finger tips. <br><br>Add just enough water to make a stiff dough. Knead well till smooth.Roll out small thin puris of 2" diameter.<br><br>Prick them 2 to 3 times with a fork.<br><br>Heat oil in a kadhai. Fry puris on low heat until light brown. Keep aside.<br><br>Mix dahi with all the ingredients written under mix together in a bowl. Beat well.<br><br>Arrange papadis in a serving plate. Top with the potatoes, channas and mixed curd.<br><br>Pour saunth and green chutney in circles over the curd.<br><br>Sprinkle chaat masala, cumin seed powder and red chilli powder on top. Serve immediately garnished with ginger matchsticks and anaar ke daane (optional).<i><br><br>(Courtesy: Nita Mehta)</i><br><br>