Add flour, ghee, ajwain and salt in a mixing bowl. Mix well, then add water little by little and mak a stiff dough. Cover and keep aside for 30 minutes. Knead again to form a smooth dough.

Roll using chapathi roller to a thin round shape.Then prick holes with fork to avoid puffing up while frying.

Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue, cool down and then store in airtight container.

Take a bowl and add yoghurt to it. Whisk the yoghurt until smooth. Add a pinch of salt and sugar to the yoghurt and mix well so that the flavour gets incorporated

Break the papdis into half.

Now take a plate and arrange the papdis on it. Peel the par boiled potatoes and chop them into cubes. Once the papdis are arranged, add some chopped potatoes on top. Now, top up with boiled Channa.Drizzle the coriander mint chutney and tamarind dates chutney on top.

Sprinkle chaat masala powder, cumin powder, red chilli powder and little salt. Drizzle the yoghurt on top followed by any remaining chutneys. Garnish with coriander leaves and pomegranate seeds. Serve at once.