Mix the whole wheat flour (atta), all purpose flour (maida), carom seeds (ajwain), cumin seeds (jeera) and salt in a large mixing bowl.
Rub ghee in the dough with your finger tips, till you get a bread crumb like consistency in the mixture.
Add water and knead to a firm dough. Keep covered for 30 mins.
Knead again and divide the dough into 4 equal balls.
Roll each dough ball thin with a rolling pin. Using a cookie cutter, cut round or different shapes from the rolled dough.
You can also make tiny balls and then roll each into a small puri.
Prick the cut out papdis or small pooris with fork, so that they don’t puff while frying and become crisp.
Bake them in a pre heated cooker for 20 to 25 mins or till golden. Keep an eye while baking, as sometimes they bake very quickly, especially if rolled very thin.
Cook ½ packet of SMO and mix it with the mashed potatoes.
Remaining ½ roast it in a pan to make it crispy.
Once the papdi is cool, first layer with some Oats & potato
