Baked Masala Papdi With Coriander Shallot Chutney

Ingredients

• Baked masala papdi
• 150 grams (1 cup) all-purpose flour
• 50 grams (1/4 cup) chapati flour (alternatively, you can use whole-wheat flour)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chile powder (unsalted; ancho chile or similar)
• 1/2 teaspoon chaat masala
• 1/2 teaspoon carom seeds (ajwain), or caraway seeds
• 3 tablespoons ghee, melted
• 70 milliliters (1/3 cup) water
• Coriander & shallot chutney
• 50 grams (1 cup) coriander leaves and stems, washed and dried well
• 50 grams (1 cup) mint leaves, washed and dried well
• 1 shallot, roughly chopped
• 2 green chiles (like serrano or jalapeño), sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 lemon, juiced

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