Papadi Chaat

1: In a mixing bowl, combine the all-purpose flour, ajwain seeds, and salt.

2: Add ghee to the flour mixture and mix well until the mixture resembles bread crumbs.

3: Gradually add water, a little at a time, and knead the mixture to form a firm and smooth dough.

4: Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

5: Heat oil in a deep pan or kadhai for frying the papadis.

6: Divide the dough into small portions and roll each portion into a thin circle on a lightly floured surface.

7: Prick the rolled papadi dough with a fork to prevent them from puffing up while frying.

8: Carefully slide the rolled papadi into the hot oil and fry until they turn golden brown and crispy.

9: Flip them over if needed to ensure even frying.

10: Remove the fried papadi from the oil and drain the excess oil on a paper towel.

11: Repeat the process with the remaining dough, frying papadis in batches.

12: Allow the papadis to cool completely before using them in the papadi chaat.

13: Assemble the papadi chaat by topping the papadis with boiled potatoes, cooked chickpeas, yogurt, chutneys, spices, and fresh vegetables.