Crispy papdis made with Ragi, and some basic chaat ingredients is enough to make your mouth water and is slightly healthier than the usual chaats.RAGI PAPDI CHAATIngredients1¼ cups finger millet flour (ragi atta)3 tbsps refined flour (maida)Salt to taste¼ tsp carom seeds (ajwain)1 tbsp ghee2 medium potatoes, boiled and peeled½ tsp red chilli powder½ tsp roasted cumin powder½ tsp chaat masala½ cup mixed sprouts, boiledOil for deep frying1 small onion, finely choppedGreen chutney as requiredRed chilli-garlic chutney as requiredTata Sampann Date And Tamarind Chutney1 small carrot, grated1 small beetroot, gratedChaat masala for sprinklingYellow chilli powder for sprinklingSev for sprinklingFreshly chopped coriander leaves for sprinklingMasala dal for garnishPomegranate pearls for garnishMethod1. In a bowl, add ragi flour, maida, salt, ajwain, mix well and ghee and rub the mixture well. 2. Add sufficient water and knead to semi-stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.3. In another bowl, mash potatoes and add in it. Sprinkle salt, red chilli powder and roasted cumin powder, chaat masala, boiled mixed sprouts, and mix well. Set aside.4. Heat sufficient oil in a kadai, meanwhile, take a portion of the dough and shape it into a ball.5. Grease a plastic sheet with a little oil and place the dough ball on it. Cover with another sheet and roll it into a thin sheet. Prick all over with a fork, cut out roundels using a small cookie cutter.6. Gently lift up the roundels and drop in the roundels into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.7. For serving, place the papdis on a serving plate, place a little potato mixture on each, a little chopped onion, add a little green chutney and red chilli-garlic chutney.8. Drizzle a little Tata Sampann Date And Tamarind Chutney on each papdi. 9. Add grated carrots, grated beetroot, sprinkle a little chaat masala, yellow chilli powder, roasted cumin powder, sprinkle a little sev, and sprinkle a little chopped coriander and masala dal, and some pomegranate pearls. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor