1. Mix the semolina, salt and flour and make a tight dough with the 1 tbsp oil and water.
2. Make marble sized balls and roll into 3 cm diameter.
3. Prick with a fork.
4. Deep fry on low - medium heat till pink on both sides.
5. Remove drain on absorbent paper and cool.

To Make Papri Chaat Masala:

1. Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
2. Add the cumin powder and roast for another 30 seconds.
3. Remove from heat transfer to a bowl.
4. Add the chilli powder and both the salts.
5. Mix and store in airtight container when cold.

To Make Tamarind Chutney

1. Boil tamarind in ½ litre of water.
2. After water starts to boil, reduce heat and remove from heat after 5 mins and let it cool.
3. Mash the tamarind and strain the juice into a bowl.
4. Heat oil in a pan.
5. Add cumin seeds and as soon as it starts spluttering remove from heat and add the powdered spices and salt.
6. Stir and then add the tamarind juice.
7. Add crushed jaggery and return to heat.
8. Let mixture attain a semi thick consistency.
9. Cool and refrigerate.

To Make Coriander Chutney:

1. Grind all ingredients (except lime juice) together in a blender.
2. Add lime juice and check seasoning.

1. Arrange the papris on a plate.
2. Pour the yoghurt over it and sprinkle papri chaat masala, salt and red/yellow chilli powder over it.
3. Arrange the chickpeas, and potatoes on top.
4. Drizzle the tamarind chutney and coriander chutney and garnish with ginger juliennes.