Mix the flour, ajwain, oil and salt and add enough water to make a firm dough.
Knead well and roll out into small thin rounds without using flour if possible. Prick with a fork.Deep fry in hot oil over a medium flame until golden brown and crisp.
Cool and store in an air-tight container.
Use as required.
Prepare all the ingredients and arrange them before starting the assembling process. Take two deep serving plates and arrange 7-papadis in each of them. You can either keep papdis whole or lightly break them into small pieces.
Mix 2-tablespoons green chutney with chickpeas.
Top each plate with boiled potatoes and chopped onion.Now
top each plate with chickpeas and boiled green peas
Drizzle curd over each plate.
Drizzle 2½ tablespoons date tamarind chutney over each plate.
Lightly sprinkle sev over each plate.
Top each plate with 1½ tablespoons green chutney. Papadi Chaat is ready for serving.Add pomegranate seeds Enjoy it immediately.
