Put 1 teaspoon cumin seeds in a dry frying pan (skillet) and roast for about 1 minute, or until fragrant.
Transfer to a mortar and, using a pestle, grind to a powder. Set aside.
To make the papri, sift the flour and 1 teaspoon salt together. Add the chilli powder and enough coldwater to make stiff dough. Knead thoroughly forabout 5 minutes, incorporating the melted ghee intothe dough.
Roll the dough out thinly on a lightly floured surface and cut out circles 2.5cm / 1-inch in diameter. Prick the papris with a fork.
Heat some oil or ghee in a pan and fry the papris, a few at a time, for about 5 minutes, or until golden brown. Remove and drain on kitchen paper (paper towels) and set aside.
Put the yoghurt in a large bowl and whisk, then add the remaining cumin seeds and season with salt. Set aside.
Just before serving, arrange the papris on a platter, pour the seasoned yoghurt and chutney on top and sprinkle over the ground roasted cumin seeds, red chilies and chaat masala. Serve immediately.