A delicious twist on classic street food! Crispy papdis are loaded with savory, spiced minced lamb and drizzled with tangy chutneys, cool yogurt, and crunchy sev. An irresistible appetizer for any gathering.
Prep20 min
Cook25 min
Servings4
Serving size: 6 pieces
554cal
20gprotein
44gcarbs
34g
Ingredients
2 tbsp Vegetable Oil
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
1 piece Green Chili (finely chopped, adjust to taste)
Crispy, tangy Kheema Papdi Chaat! A perfectly spiced, protein-packed snack that's energy-giving and fun.
This gujarati dish is perfect for snack. With 554.2 calories and 19.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
(or to taste)
1 medium Tomato (finely chopped)
0.25 cup Water
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for the kheema)
24 pieces Papdi (crispy flour crackers)
1 cup Curd (whisked until smooth)
0.5 cup Green Chutney
0.5 cup Tamarind Chutney (sweet and sour chutney)
0.5 cup Nylon Sev (fine crispy chickpea noodles)
1 tsp Chaat Masala (for sprinkling)
Instructions
1
Prepare the Kheema Filling
Heat oil in a heavy-bottomed pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and light golden.
Add the ginger-garlic paste and green chili. Sauté for 1 minute until the raw aroma disappears.
Add the mutton kheema to the pan. Use a spatula to break up any lumps and cook for 5-7 minutes, stirring frequently, until the meat is browned and no longer pink.
Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the spices for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook for 4-5 minutes, until they soften and oil begins to separate from the masala.
Pour in 1/4 cup of water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 10-12 minutes, or until the kheema is tender and the mixture is semi-dry. Stir occasionally to prevent sticking.
Turn off the heat. Stir in the garam masala and 2 tbsp of chopped coriander leaves. Set aside to cool slightly.
2
Prepare Chaat Toppings
In a small bowl, whisk the curd until it is completely smooth and creamy. For a slightly sweet taste, you can add a pinch of sugar. Chill in the refrigerator until ready to use.
Ensure your green chutney, tamarind chutney, finely chopped onion for garnish, nylon sev, and chaat masala are all ready for quick assembly.
3
Assemble and Garnish
Just before serving, arrange 6 papdis on each of the 4 serving plates.
Carefully spoon a generous amount of the warm kheema mixture onto each papdi.
Drizzle the chilled, whisked curd over the kheema, followed by drizzles of green chutney and tamarind chutney according to your preference.
Sprinkle the finely chopped onions and a generous layer of nylon sev over the top for crunch.
Finish with a light sprinkle of chaat masala and garnish with the remaining fresh coriander leaves.
4
Serve Immediately
Serve the Kheema Papdi Chaat immediately to enjoy the perfect combination of warm kheema, cool yogurt, and crispy papdi.
