Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BASIC PAPDI***
 100      grams         besan
     1/2  teaspoon      ajwain
     1/4  teaspoon      crushed peppercorns
  30      grams         oil -- to mix
  50      milliliters   water -- to mix
                        salt -- to taste
   1      pinch         baking soda
                        oil -- for frying
                        ***CHAAT***
                        papdi -- (above)
   2                    boiled potatoes
     1/2  teaspoon      chaat masala
     1/2  teaspoon      red chile powder
     1/4  bunch         coriander leaves
 150      milliliters   curds
                        ***CHUTNEY***
 100      grams         tamarind
  75      grams         jaggery
   1      teaspoon      red chile powder
     1/4  teaspoon      black salt
     3/4  teaspoon      dhania jeera powder
                        salt -- to taste

Preparation:

To Make The Papdi: Mix the besan, ajwain, crushed peppercorns, salt and baking soda. Rub in the oil , add water and make a stiff dough. Roll the dough in big round, cut long strips out of it and cut them in quarters. Deep fry until crisp and golden yellow over a slow fire. To Make Chutney: Soak the tamarind in a little hot water and mash well. Strain the tamarind sauce, add all the other ingredients, and heat until it thickens. Keep aside to cool. To Make Dahi Papdi Chaat: Beat curds and mix salt and chile powder. Peel and dice the potatoes. Spread papdi on a plate, and top with diced potatoes. Pour the chutney generously on top and cover with the curd mix. Sprinkle with chaat masala and garnish with coriander leaves.