Preparation:

For Papdi :

• Heat oil and add to the maida. Mix salt and ajwain to the maida and rub together. knead into a firm dough using a little water.
• Make balls of the dough and roll out into thin  large circles, prick all over with fork or knife. Cut out small rounds from it with a cutter or small katori. Repeat the same for entire dough.
• Place on a clean cloth.
• Deep fry on a low flame till crisp and light golden in color. 
• When cold,  store these papdi's in an air-tight container. Well sealed they will keep for 2-3 weeks.

To Serve :

• Pour a thin layer of beaten yogurt on a plate. Place about 5-6 papdi's on it.
• Cover with little chick peas and chopped potatoes. Pour 2-3 tbsp of yogurt on top. 
• Sprinkle with spices to individual taste. Pour a little tamarind & green chutney on the top and garnish with coriander leaves and a crushed papdi. 
• Assemble and serve immediately or it will become soggy.

Note : 

• Ready-made Papdi can also be used instead of preparing at home.
• The toppings could vary depending on the individual taste.
• Ingredients can be served individually , to allow one to prepare as per individual  taste.