In a mixing bowl combine together maida, ajwain, oil and salt, mix them nicely with your fingers, until becomes little crumbly

Then by adding water little by little knead a medium tight dough, cover and keep it for 15 minutes

Then again knead it a little and make big balls from the dough, roll each ball into a big roti, but not thin, it should be medium thick

With the help of any lid or small katori cut the roti into small pooris, prick each poori with a fork

In the meantime heat oil for deep frying, first on high flame, then make the flame low. Slide the pooris in the hot oil and fry them, by turning them at regular intervals, until becomes light brown and crispy

When done take them out on an absorbant paper, in this way make all the papdis

For making chaat, arrange the papdis in a plate, place potato roundle on each papadi, then pour the blended curd on top very nicely. Garnish with red chilli powder, jeera powder and chopped coriander.

You can store the papdis in an airtight container for 10 - 12 days easily