In a bowl, combine the flour, salt, and ajwan.
Slowly drizzle in a tablespoon of water at a time until you form a smooth dough ball. Coat the ball with the oil and kneed for a few minutes. Cover and set aside for 15 minutes.
Roll out the dough (should be about as thick as pie crust). Using a small cookie-cutter, cut out circles and fry in about an inch or two of oil on medium-high heat until golden brown. The papdi should puff up as you fry them.
Set aside on a plate lined with paper-towel.
Boil the corn cobs, cut the kernels off, and sautee the kernels in a little bit of oil in a pan until they turn lightly brown with a bit of salt.
In a serving bowl, add the drained chickpeas, corn, sliced cherry tomatoes, garlic, onions, and avocado.
Season with salt, pepper, and chaat masala.
Top with the papdi (rip into smaller pieces) and chutneys.