Papdi Chaat

1. 1
   mix · ~10 min

   Make the papdi dough.

   1.In a mixing bowl, combine all-purpose flour, carom seeds, and a pinch of salt.

   2.Add chilled ghee and rub it into the flour with your fingertips until it resembles breadcrumbs.

   3.Gradually add water, a tablespoon at a time, and knead into a stiff, smooth dough.

   TIPA stiff dough ensures the papdi stays crisp. Don't overwork it.
2. 2
   rest · ~15 min

   Rest the dough.

   Cover the dough with a damp cloth and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.

3. 3
   prep · ~10 min

   Roll and shape the papdi.

   1.Divide the rested dough into 24 equal small balls.

   2.Roll each ball into a thin, flat disc about 2 inches in diameter.

   3.Prick each disc all over with a fork. This prevents them from puffing up while frying.

   TIPKeep the rolled discs covered with a dry cloth until frying to prevent drying out.
4. 4
   fry · ~15 min

   Fry the papdi until golden and crispy.

   1.Heat oil in a deep frying pan over medium-low heat.

   2.Slide in 5-6 papdi at a time, without overcrowding the pan.

   3.Fry on low heat, turning occasionally, until they turn a deep golden brown and feel crisp (about 12-15 minutes per batch).

   4.Drain on paper towels and let them cool completely. They will crisp up further as they cool.

   TIPLow and slow frying is the secret to crispy papdi. High heat will brown them without making them crisp.
5. 5
   boil · ~15 min

   Prepare the tamarind chutney.

   1.Soak the seedless tamarind in half a cup of warm water for 15 minutes. Squeeze well to extract the pulp and strain it.

   2.In a saucepan, combine the tamarind pulp, grated jaggery, cumin powder, and red chili powder.

   3.Bring to a gentle simmer and cook for 8-10 minutes until the chutney thickens slightly and turns glossy.

   4.Let it cool completely. It will thicken further as it cools.

   TIPThe chutney should have a perfect balance of sweet and sour. Adjust jaggery to your taste.
6. 6
   mix · ~3 min

   Blend the green chutney.

   1.In a blender, combine coriander leaves, mint leaves, green chilies, ginger, lemon juice, and black salt.

   2.Add 2-3 tablespoons of water and blend to a smooth, slightly thick consistency.

   3.Transfer to a bowl and set aside. Do not cook this chutney.

   TIPUse only the leaves of the coriander and mint for a vibrant green color, avoiding the stems as much as possible.
7. 7
   prep · ~5 min

   Prepare the toppings.

   In a bowl, lightly mash the boiled potato cubes and chickpeas together. Keep it chunky—you don't want a paste. Finely chop the onion and tomato. Whisk the yogurt until completely smooth and creamy. Keep everything refrigerated until the final assembly.

8. 8
   assemble · ~3 min

   Assemble the papdi chaat.

   1.Arrange 8 crispy papdi on a serving platter.

   2.Place a generous spoonful of the potato-chickpea mixture on each papdi.

   3.Drizzle a generous amount of whisked yogurt over each one.

   4.Spoon the tamarind chutney on top, followed by dots of green chutney.

   5.Scatter the chopped onion and tomato evenly over all the papdi.

   6.Sprinkle chaat masala, roasted cumin powder, and a pinch of red chili powder all over.

   7.Garnish lavishly with nylon sev, fresh coriander leaves, and pomegranate seeds.

   TIPAssemble only when ready to eat. The chutneys and yogurt will make the papdi soggy if left to sit for too long.
9. 9
   serve

   Serve immediately.

   Hand the plates over right away so everyone can enjoy the perfect medley of crisp, tangy, sweet, and spicy flavors in every single bite.

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