Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.

Cover the dough and set aside for 15 minutes or more.

Divide the dough into about 3 equal parts.

Roll one section of the dough to eight inches in diameter, fairly thin ­– about thickness of dime. Do the same with the remaining two parts.

Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares.

Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough rises

immediately, let the oil cool slightly and try again.

Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.

Fry the papdi until both sides are a light golden brown.

Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches.

After the papdi cool to room temperature they should be crisp.

Papdi can be stored in airtight container for 1 month.

Mash the chickpeas lightly and mix with hari (cilantro) chutney to your taste. Keep aside.

Put the yogurt into a bowl and whisk until smooth. Add a little milk as needed to consistency of pancake batter. Add salt to taste. Set aside

Arrange the papdi on a large plate.

Place a slice of potato on top of each papdi (does not need to be the exact size). Place ½ teaspoon of the chickpea mixture over each potatoa slice.

Drizzle yogurt over each papdi.

Sprinkle roasted cumin powder, and red chili to your taste.

Finish the papdi chat by drizzling with tamarind chutney.