Kheema Papdi Chaat

1. 1
   knead · ~20 min

   Knead the papdi dough.

   1.Mix all-purpose flour, semolina, ajwain, 1 tablespoon oil, and 1 pinch salt in a bowl.

   2.Add water little by little and knead into a firm, smooth dough.

   3.Cover and let the dough rest for 15 minutes.

   TIPKeep the dough firm, not soft, so the papdi stays crisp after frying.
2. 2
   fry · ~15 min

   Roll and fry the papdi.

   1.Divide the dough into 2 portions and roll each one thin.

   2.Cut small rounds with a cutter or bottle cap and prick each round with a fork.

   3.Heat oil for deep frying on medium heat and fry the papdi in batches until crisp and light golden.

   4.Drain well and cool completely.

   TIPFry on medium heat so the papdi cooks through and turns evenly crisp without dark spots.
3. 3
   saute · ~8 min

   Start the kheema base.

   1.Heat 1 tablespoon oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add 1 finely chopped onion and 1 chopped green chili, then cook until the onion turns light golden.

   4.Add ginger-garlic paste and sauté for 1 minute.
4. 4
   saute · ~12 min

   Cook the kheema masala.

   1.Add chopped tomatoes and cook until soft.

   2.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and 0.25 teaspoon salt.

   3.Add ground mutton and break it up well with a spoon.

   4.Cook for 6 to 8 minutes until the meat changes color and starts to dry slightly.

   TIPBreak the mince well while it cooks so the kheema stays loose and spoonable for chaat.
5. 5
   simmer · ~15 min

   Simmer the kheema until thick.

   Add 0.5 cup water, cover, and simmer the kheema until the mutton is cooked and the mixture turns moist but not runny. Finish with lemon juice and let it cool slightly before assembling.

   TIPKeep the kheema fairly dry so the papdi does not turn soggy too quickly.
6. 6
   prep

   Prepare the toppings.

   Whisk the yogurt until smooth. Keep the chopped onion, chopped green chili, coriander leaves, tamarind chutney, mint chutney, chaat masala, and sev ready for quick assembly.

7. 7
   assemble · ~5 min

   Assemble the kheema papdi chaat.

   1.Arrange the papdi on 4 plates.

   2.Top each plate with warm kheema.

   3.Spoon yogurt, tamarind chutney, and mint chutney over the top.

   4.Scatter chopped onion, chopped green chili, coriander leaves, chaat masala, and sev.
8. 8
   serve

   Serve the chaat right away.

Cuisines we love