In a bowl, mix together ghee and baking soda. Then add maida, sooji, ajwain, salt and knead into a firm but smooth dough adding water little at a time. Keep it covered for 10 minutes.
After 10 minutes, roll it out into a big circle dusting a little flour.(pic-2)
Using a fork, prick holes all over the circle.This is done to prevent the poori from puffing while frying.
Then cut it into small circles using a bottle cap or cookie cutter. Remove the extra dough from the sides of the circles, knead again and repeat the same process. Keep all the circles ready in a plate dusted with flour.
Heat oil in a kadai and deep fry the papdi in batches.Fry both sides until golden brown.
Remove from oil and keep it in a colander to drain excess oil. Repeat the process for the rest of the papdi.
After it cools, store in an airtight container.
For the Green Chutney: blend all the ingredients together to a smooth paste using very little water. For the Tamarind Chutney: blend the boiled dates, jaggery, tamarind paste, spices and water. Sieve through a strainer
For the Papdi Chaat: arrange the papdis: Top with cubed potato and chickpeas.
Sprinkle with the red chilli powder.
Add sliced onion and chopped tomatoes.
Whisk the yoghurt and then spoon onto the papdi.
Top with the green chutney and then the tamarind chutney.
Sprinkle with salt, red chilli powder, and cumin powder.
Squeeze over the lime juice.
Sprinkle with the sev.
Sprinkle with the chopped coriander, chopped mint leaves and pomegranate.
Notes
Few things to keep in mind when making papri: Instead of all purpose flour, you can use half all purpose flour and half whole wheat flour. It is important to make the tight and firm dough. It the dough is soft then it will absorb more oil and takes more time to crisp up while frying. Prick the papdi with fork properly. If you miss pricking any places, it will puff up. Here we don’t want puffed puri. We are making flat puris. Instead of ajwain seeds, you can try with cumin seeds for different flavor.