Put the split chickpeas into a bowl, cover with water and leave to soak for one hour.
Drain the split chickpeas, then grind them to a rough paste using a food processor, adding one tablespoon of water if necessary to achieve a rough, thick paste that isn’t too runny.
Put the ground chickpeas, the rice four, plain flour, salt, chilli powder and curry leaves into a large bowl and mix well.
Very gradually mix in just enough of the measured water (or a little more, if necessary), a few drops at a time, to bring the mixture together into a soft dough.
Cover the bowl with cling film and leave to rest for 30 minutes.
Fill a deep-fat fryer or large saucepan with enough sunflower oil to deep-fry the papdi (ensuring the pan is no more than one-third full) and heat it to 190C.
Line a plate with some kitchen paper.
Take small portions of the dough, roughly the size of a grape, and roll them into thin discs with a diameter of 5cm.
Working in batches, fry the papdi for two to three minutes, until golden brown.
Remove with a slotted spoon and transfer the papdi to the paper-lined plate to drain excess oil while you fry the remaining dough.
Leave to cool, then season with sea salt flakes and serve with the chutney of your choice.
• Chai, Chaat & Chutney by Chetna Makan is published in hardback by Mitchell Beazley, priced £25
