|Coriander seeds||1⁄2 Tablespoon|
|Urad dal powder||1 Cup (16 tbs)|
|Chapati flour||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Cumin seeds||1 Tablespoon|
|All purpose flour||4 Cup (64 tbs)|
|Ghee||1⁄2 Cup (8 tbs)|
|Tamarind sauce||4 Tablespoon|
|Yogurt||1 Cup (16 tbs)|
|Chaat masala||1 Teaspoon|
1)Make a coarse paste of first three ingredients and then add the powders and, with splashes.
2)In a wok, heat oil to smoking point.
3)In a pan, heat ghee and fry cumin. Add paste and cook for 10 minutes on low heat.
4)Remove from heat and divide the mixture into 12 portions.
5)In a bowl, mix together all the ingredients and knead into a stiff pastry.
6)Divide it into 12 portions and make flat discs with hands.
7)Stuff the mixture into it and cover it and make a ball. Then, flatten it into thin disc.
8)Repeat the processes for rest of the mixture.
9)Deep fry the discs four at a time on low heat until crisp and light golden.
10)Make a hole on top of khasta and add diced potato and chutney and yogurt into it. Sprinkle chaat spices and serve.