Ragi Papdi Chaat

Ingredients 

• 1½ cups finger millet (ragi / nachni) flour
• 3 tablespoons refined flour (maida)
• Salt to taste 
• ¼ teaspoon carom seeds (ajwain)
• 1 tablespoon ghee
• 2 medium potatoes boiled and peeled
• ½ teaspoon red chilli powder
• ½ teaspoon roasted cumin powder  + for sprinkling
• ½ teaspoon chaat masala + for sprinkling
• ½ cup mixed sprouts boiled
• Oil for deep-frying 
• 1 small onion, finely chopped
• Green chutney as required 
• Date and tamarind chutney as required 
• 1 small carrot, peeled and grated
• 1 small beetroot, peeled and grated
• Yellow chilli powder for sprinkling
• Sev for sprinkling
• Fresh coriander leaves chopped for sprinkling
• Masala dal for garnish
• Pomegranate pearls for garnish

Method

1. Take ragi flour in a bowl, add, refined flour, salt and carom seeds, and mix well. Add ghee and rub it in with your fingertips.
2. Add sufficient water and knead to semi-stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
3. Mash the potatoes into another bowl, add salt, red chilli powder, roasted cumin powder, chaat masala and mixed sprouts and mix well.
4. To make the papdi, heat sufficient oil in a kadai. Divide the dough into equal balls. .
5. Grease a plastic sheet with a little oil place the dough ball on one side and fold the other side over it. Roll it into a thin sheet. Prick all over with a fork and then cut out roundels with a small round cookie cutter. Similarly make more roundels with the remaining dough.
6. Gently lift up the roundels and slide them into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper and let them cool down to room temperature.
7. For serving, place the papdis on a serving plate, place a little potato mixture on each, and top it with a little onion, a little green chutney and red chilli-garlic chutney. Drizzle a little Date And Tamarind Chutney on each papdi. Top it with a little carrot, a little beetroot, sprinkle a little chaat masala, yellow chilli powder, roasted cumin powder, a little sev, a little coriander leaves, a little masala dal and some pomegranate pearls. Serve immediately.