For the Paapri:
Mix potato, ghee, and salt into the atta, and rub well.
Add enough water and knead into a stiff dough.
Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.
For the Sonth ki Chutney:
Soak the tamarind and extract its pulp.
Now mix all the ingredients and cook till slightly thick.
For the Chaat Masala:
Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.
For the Papri Chaat:
Dip paapries in yogurt and arrange on a plate.
Top it with sonth ki chutney, chaat masala, chilli powder.
Garnish with fresh coriander and serve.