Ingredients:
For Papdi (Crisps):
- 1 cup all-purpose flour (maida)
- 1 tbsp semolina (sooji)
- 1 tbsp oil
- A pinch of carom seeds (ajwain)
- Salt to taste
- Water (as needed)
- Oil for frying
For Toppings:
- 1 cup boiled and cubed potatoes
- 1 cup boiled chickpeas
- 1 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1 cup whisked Khaas Yogourt
- 1/2 cup tamarind chutney
- 1/2 cup green chutney (coriander and mint)
- 1 tsp chaat masala
- 1 tsp roasted cumin powder
- 1 tsp red chili powder
- Salt to taste
- Sev (crunchy gram flour noodles)
- Fresh coriander leaves (chopped for garnish)
- Pomegranate seeds (optional, for garnish)
Directions:
Prepare Papdi:
In a bowl, mix the all-purpose flour, semolina, oil, carom seeds, and salt.
Add water gradually and knead into a firm dough. Cover and let it rest for 15-20 minutes.
Roll out the dough thinly on a lightly floured surface.
Cut into small circles using a cookie cutter or a small round lid.
Prick each circle with a fork to prevent puffing up while frying.
Heat oil in a deep pan over medium heat.
Fry the papdi in batches until they turn golden brown and crispy. Remove and drain on paper towels. Let them cool completely.
Assemble the Chaat:
Arrange the papdi on a serving plate.
Top each papdi with a few pieces of boiled potato and chickpeas. Add a spoonful of chopped onions and tomatoes on top.
Add Yogourt and Chutneys:
Drizzle whisked Khaas Yogourt over the papdi. Make sure the yogourt is smooth and slightly sweetened with a pinch of sugar if desired.
Add tamarind chutney and green chutney as per your taste.
Seasoning:
Sprinkle chaat masala, roasted cumin powder, red chilli powder, and a little salt over the papdi.
Garnish:
Sprinkle sev generously over the chaat.
Garnish with fresh coriander leaves and pomegranate seeds (if available).
Serve:
Serve immediately to enjoy the crispiness of the papdi.
Directions:
Prepare Papdi:
In a bowl, mix the all-purpose flour, semolina, oil, carom seeds, and salt.
Add water gradually and knead into a firm dough. Cover and let it rest for 15-20 minutes.
Roll out the dough thinly on a lightly floured surface.
Cut into small circles using a cookie cutter or a small round lid.
Prick each circle with a fork to prevent puffing up while frying.
Heat oil in a deep pan over medium heat.
Fry the papdi in batches until they turn golden brown and crispy. Remove and drain on paper towels. Let them cool completely.
Assemble the Chaat:
Arrange the papdi on a serving plate.
Top each papdi with a few pieces of boiled potato and chickpeas. Add a spoonful of chopped onions and tomatoes on top.
Add Yogourt and Chutneys:
Drizzle whisked Khaas Yogourt over the papdi. Make sure the yogourt is smooth and slightly sweetened with a pinch of sugar if desired.
Add tamarind chutney and green chutney as per your taste.
Seasoning:
Sprinkle chaat masala, roasted cumin powder, red chilli powder, and a little salt over the papdi.
Garnish:
Sprinkle sev generously over the chaat.
Garnish with fresh coriander leaves and pomegranate seeds (if available).
Serve:
Serve immediately to enjoy the crispiness of the papdi.