Method

For Fried Papri;
In a bowl , add plain flour, semolina, carom seeds, salt, and clarified butter. Mix all ingredients well. Flour should be crumbled and moist.
After pour water slowly and knead in a tight dough.
Shape a ball. Wrap in a cling film and rest for an hour.
After, grease the surface and cut dough in half.
Roll out the dough and cut round papris with cookie cutter.
Roll out the dough again & again and make papri.
Prick the papri with fork otherwise will puff up in oil. All ready to fry.
Heat up the oil at 170c.
Add papri, stir occasionally.
Fry until golden brown and take out once fried.
You can store in air tight container upto a month.
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For Boiling Chickpeas;
Add Chickpeas in a bowl, pour water and soak for 6/8 hours.
After , In a pressure cooker add soaked Chickpeas, and water. Give pressure for 15 minutes.
Drain and set aside to cool completely.
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For Assembling;
In a plate; lay papris, boiled chickpeas, boiled potatoes, onions, tomatoes, drizzle mint & tamarind chutneys. Sprinkle chaat masala, drizzle whisked yogurt, more chaat masala, chilli powder, cumin powder, salt & more chutney. In the last sev and pomegranate seeds Enjoy!