Directions

• Boil potatoes till soft, peel and dice.
• In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, boondi and chick peas.
• Keep the chutney and yogurt in separate bowls to be added according to taste.
• In another bowl combine the papri and rice crispies.
• To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chaat masala according to taste.
• NOTE: – to make the boondi mix about 3-4 tablespoons of besan with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out gently the excess water with your hand.