Combine flour, semolina, onion seed, salt and ghee in a large bowl and mix well. Add water a little at a time, until you have a soft dough.

Cover with a damp towel and leave to rest for 30 minutes.

Divide dough into 8 equal sized balls.

On a lightly floured board, roll out one ball into a round circle as thin as possible. Dust flour on top as necessary to avoid sticking. Prick with a fork. Using a 2 1/2" biscuit/cookie cutter, cut out rounds. Repeat until all the dough has been utilized.

Heat enough oil for deep frying.

Place cut out rounds in oil in a single layer and fry until both sides are golden brown.

Now, let's put together our chaat

In a small bowl, combine the chickpeas, potato, salt and red chile powder. Stir to combine.

In a small bowl, combine tomato and cucumber. Stir to combine. (onion would normally also be included, but I do not like raw onion)

In a small bowl, whisk yogurt with the sugar.

On each papdi, spread a little of the mint chutney.

Add a little of the chickpea-potato combination. Add the tomato-cucumber combination on top. Top with a little of the date-tamarind chutney.

Add a dollop of sweetened yogurt on top.

Sprinkle chaat masala on top.

Garnish with sev on top.