Crispy Tokri Chaat

Directions & How to

• Take maida in a large glass bowl. Add suji, salt and oil. Mix well by rubbing the flour between your palms.
• Add cold water to make stiff dough. Cover and let it rest for ½ an hour in the fridge.
• On a lightly floured surface, flatten the dough and shape it in a square. Roll out ½ cm thick square roti. Cut in 2” squares with a sharp knife.
• Preheat the oven at 200* C, line a muffin tray with oil. Place the square into the muffin tray and pinch 2 corners of square together to give it a tokri shape. Bake the tokris for 12-15 minutes at 180* C.
• Once it is done place the tokris to cool on a cooling rack.
• Keep the tokris onto serving plate. Add 1 spoonful of potatoes, top it with 1tsp of curd in each tokri.
• Drizzle both chutneys and sprinkle chaat masala and garnish with sev or potato sticks.