• 250 g all-purpose flour
• 250 g semolina (suji)
• ¼ cup oil • Salt to taste
• Oil for frying
• 200 g soaked and boiled chickpeas
• 100 g green peas (fresh or frozen)
• 2 big potatoes, boiled and finely chopped (400 g)
• 1 big onion, finally chopped (200 g)
• 2 cup yoghurt beat well with an egg beater
• 1 cup tamarind chutney
• ½ cup mint chutney
• Salt and red chilli powder to taste
• 1 tsp roasted and ground cumin seeds
• 1 tbsp oil
• 1 tsp cumin seeds
• 3 tbsps chaat masala (optional)
• 3-4 green chillies, finally chopped (optional)
• 3 tbsps dried and sliced cranberries
• 100 g thin savoury seviyan (optional)
• In a big bowl mix white flour and semolina with salt and oil, mix well and make medium-hard dough by adding little water.
• Divide the dough into 25 pieces and make small balls, flatten them in between your palms.
• Roll with a rolling pin, double the size of the rolled out dough to double the diameter of your strainer.
• Press this rolled round piece in the strainer with your fingers giving the shape of the basket.
• Heat oil in a wok and fry in hot oil with the strainer till golden brown.
For Serving Chat:
• Heat one teaspoon oil in a fry pan and add cumin seeds, when they change colour, add peas and sauté for few minutes till they are done, add boiled chickpeas and mix well, then add potatoes and onions in it.
• Fill papdi baskets with this veg and peas mixture, garnish with yoghurt, tamarind and mint chutney, salt, red chilli powder, roasted cumin powder and chaat masala.
• Decorate on top with a sliced green chilli, cranberries and thin seviyans, and serve it as an appetizer.