Knead a tight but smooth dough by adding water slowly. Keep aside for 10-15 mins.

Heat oil in a wok to smoking point and then lower the flame.

Roll the dough like a big chapati and then cut into small discs with the help of a cookie cutter.

Poke the discs with a fork so that they don’t puff up whole frying.

Fry the small discs in hot oil on low flame till golden brown from both the sides.

Take them out on an absorbent paper to soak the excess oil.

Enjoy papdis as chaat.