Falahari chaat papdi

Mix both the flours and rock salt and make a well in the centre, add the ghee

Rub the flour between your palms and mix thoroughly, such that you are able to bind otherwise add more ghee.

Now add mint chutney and make a tight dough and keep separately covered with a wet muslin cloth for half an hour.

Now take a generous amount of dough and Roll on a flat surface into a big round chapati

Now with the help of a cookie cutter or a lid of a container cut small roundels and deep fry 6-7 papdis at a time in the hot ghee at medium to low flame until slightly golden in colour.

Drain on an absorbent paper and let them cool for at least 10 minutes

After the papdis cool down store them in an air tight container.

Now for serving and plating-Arrange the papdis on a plate.

Then arrange potato slices add green chutney and top with sweetened, churned dahi, sprinkle roasted cumin seed powder, coriander leaves and pomegranate kernels on top.

Delicious and lip smacking falahari chaat papdi is ready

Serve immediately enjoy endlessly.