Indian Papdi Chaat
A crunchy Indian papdi chaat delivers a delightful combination of tangy, hot, and sweet flavors, ideal for a snack or meal.
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Instructions
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Start boiling water in separate pots for the potatoes and chickpeas.
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Wash, peel, and dice potatoes, then boil until fork-tender and drain.
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Boil chickpeas until fork-tender, or drain canned chickpeas, then mash coarsely with optional salt.
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Combine flour, ghee, onion seeds, and salt; gradually add water and knead into a firm, smooth dough.
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Cover dough and rest for 20 minutes.
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Divide dough into equal balls, then roll each into 1/4-inch-thick circles on a floured surface.
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Cut small circles from the rolled dough using a cookie cutter and place on a floured tray.
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Heat oil in a deep pan for frying.
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Fry papdi in batches until crisp and pale golden, then drain on paper towel.
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Arrange 5-6 papdis per serving on a plate and top each with a tablespoon of yogurt.
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Add a teaspoon of cooked potato, mashed chickpeas, onions, and tomatoes to each papdi.
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Drizzle each papdi with one teaspoon each of tamarind and mint chutney.
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Sprinkle sev over the assembled papdis.
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Season with red chili powder, powdered cumin, and black rock salt, then garnish with chopped coriander.