Add 2 tbsp of oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 5-7 minutes. Cover with a damp cloth and leave to rest for 15 minutes.
Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter.
Heat oil in deep frying pan and fry a few at a time over medium heat to a crisp golden color.
Place ready papris on the serving plate.
Mix chopped potato, tomato, onion, chickpeas and paneer (optional).
Add the spices: cumin seeds, chaat masala and salt and paper to the taste. Place the mix on top of the papris.
Top with yogurt and chutneys. Garnish with fresh coriander leaves.