Other ingredients :
1/4 cup tamarind chutney
1 tbsp. green chutney
1/2 tsp crushed jeera.
2 tbsp chaat masala.
beaten fresh curd
salt to taste
1 boiled potato chopped
1 tsp. corriander leaves finely chopped
1 onion finely chopped
2 tsp. fine sev

Method :
For papdi :
Mix flour, ajwain, salt and oil .Mix together. Use some water and knead into soft dough.

Roll into large thin rounds. Prick all over with fork or knife. Place on a clean cloth. Repeat for all dough. Heat oil, Take one round at a time. Cut out small rounds from it with a cutter or small katori.

Each round should be about 1 inch in diameter. Fry them in hot oil to a light golden brown. Drain, keep aside. Cool, store till required for use. For chilli pakodi : Slit chillies, deseed and rub with salt and lemon juice. Keep aside for 5 minutes, wash under tap and towel dry.

Make medium thick batter of flour, salt and little water. Add hot oil to batter and mix. Dip each chilli in it, and deep fry in hot oil till golden. Drain & keep aside.

To serve :
Mix the two chutneys together. Dip each papdi and pakodi in chutney mixture. Spread papdis and pakodis in a large plate. Sprinkle chopped potato all over. Put beaten curd over them. Sprinkle salt, cumin and chaat masala all over. Garnish with chopped onion, corriander and sev. Serve immediately.