Papdi chaat

Method

1. Put all the papdi dough ingredients in a mixing bowl with 125ml water, then use your hands to mix them into a stiff dough without kneading too much. Set aside for 20 minutes.
2. Steam or boil the potatoes until tender. Meanwhile, mix together all the dressing ingredients in a bowl, cover and chill until needed.
3. Using a rolling pin, roll out the dough to about 2mm thick, then prick it all over with a fork. Use the cutter to cut out circles (re-roll the excess to use up all the dough).
4. Fill a deep, heavy-based saucepan no more than one-third full of oil and heat until it reads 160°C on the digital probe thermometer (or a cube of bread turns brown in 40-50 seconds). Deep fry the papdi in small batches for 6-7 minutes until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
5. Cut the steamed/boiled potatoes into 5mm cubes, then combine with the remaining ingredients for the chaat in a mixing bowl. Drizzle the yogurt dressing and green coriander chutney over the chaat, then sprinkle with the sev and pomegranate seeds. Serve the papdi in a bowl or as individual canapés, with the chaat.