Healthy Gluten-Free Papdi Chaat Veg

1

In a mixing bowl, combine sorghum (jowar) flour, rice flour, and gram flour

2

Add ginger and chilli paste, kasuri methi (fenugreek leaves), oil, and salt to taste.

3

Gradually add water to knead into a dough.

4

Do not let the dough rest for more than 5 minutes.

1

Take a small portion of the dough and form it into a ball. Use rice flour for dusting to prevent sticking.

2

Roll the dough out to approximately 1 mm thickness.

3

Use a cookie cutter or the edge of a bowl to cut out circular papris. Remove the excess dough.

4

Prick each papri with a fork or knife to prevent them from puffing up while frying.

5

Deep fry the papris in medium-hot oil over a medium flame until they turn golden brown.

6

Remove from the oil and drain excess grease.

1

Gently break the fried papris into a bowl. Ensure they are still in decent-sized, crunchy pieces.

2

Layer the papris with toppings: add chopped boiled potatoes, onions, and soaked/boiled moong.

3

Pour over the churned curd (yogurt), followed by sweet chutney and spicy green chutney.

4

Sprinkle the mixture with chaat masala, black salt, cumin seed powder, and red chilli powder.

5

Finish by garnishing with fine sev and freshly chopped coriander leaves.