Easy Gluten-Free Papdi ChaatVeg

1

In a mixing bowl, combine 1/2 cup sorghum (jowar) flour, 3 tbsp rice flour, and 3 tbsp gram flour.

2

Add 1 tsp ginger-chili paste, 1 tbsp fenugreek leaves (kasuri methi), 1 1/2 tbsp oil, and salt to taste.

3

Mix well and gradually add water to form a firm dough. Do not let the dough rest for more than 5 minutes.

1

Dust your board with rice flour (avoid using gram or sorghum flour for dusting).

2

Take a portion of the dough, roll it out into a thin sheet (about 1 mm thick).

3

Use a cookie cutter or the rim of a small bowl to cut the papris into round shapes.

4

Remove excess dough and prick each papri with a fork to prevent them from puffing up while frying.

1

Heat oil in a pan over medium heat.

2

Fry the papris until they turn a nice golden brown color.

3

Remove from the oil and let them cool.

1

Break the crispy papris into bite-sized pieces on a serving plate.

2

Top with finely chopped boiled potatoes, onions, and soaked/boiled moong.

3

Drizzle with churned curd, sweet chutney, and spicy green chutney.

4

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

5

Finish by garnishing with fine sev and fresh coriander leaves.