Kheema Papdi Chaat

Name: Kheema Papdi Chaat
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup all-purpose flour (for papdi dough); 2 tbsp semolina (for papdi dough); 1 pinch ajwain (for papdi dough); 1 tbsp oil (for papdi dough); 1 pinch salt (for papdi dough); 80 ml water (for kneading dough); 300 g ground mutton (for kheema); 2 pcs onion (1 medium finely chopped for kheema, 1 small finely chopped for topping); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste (for kheema); 2 pcs green chili (1 finely chopped for kheema, 1 finely chopped for topping); 0.5 tsp cumin seeds (for kheema); 1 pinch turmeric powder (for kheema); 1 pinch red chili powder (for kheema); 1 tsp coriander powder (for kheema); 1 pinch garam masala (for kheema); 1 tbsp lemon juice (for finishing kheema); 0.75 cup yogurt (whisked until smooth); 4 tbsp tamarind chutney (for topping); 4 tbsp mint chutney (for topping); 3 tbsp coriander leaves (finely chopped, for topping); 0.5 tsp chaat masala (for topping); 0.5 cup sev (for topping)

RATING

4.4/5(38)

TASTE SCORE

9/10

Crisp papdi topped with warmly spiced kheema, cool yogurt, chutneys, onion, and herbs makes this chaat rich, crunchy, tangy, and deeply satisfying. It is a lively street-style snack with layers of texture in every bite.

PREP

30m

COOK

35m

SERVES

1 PLATE

581 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
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.
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.
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.
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.
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.
serve
Serve the chaat right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roll the papdi evenly thin; thick spots stay chewy while thin spots turn crisp.
2
Prick every papdi well with a fork so they do not puff like puri while frying.
3
Cool the fried papdi completely before storing, or trapped steam will soften them.
4
Cook the kheema until moist but not saucy; excess liquid will make the chaat soggy fast.
5
Whisk the yogurt until silky so it drapes over the kheema instead of sitting in clumps.
6
Assemble just before serving, with warm kheema and chilled yogurt for the best contrast.
7
Keep papdi, kheema, and toppings separate if making ahead, then build the chaat at the last minute.