Papdi Chaat
Layered fried-papdi snack — boiled potato, curd, two chutneys, sev and onion piled on crisp papdi. The most-loaded ten minutes you'll spend in a kitchen.
Per serving
Ingredients
- 1/2 cupMaida (papdi)
- 1/2 cupSuji (papdi)
- to tasteSalt
- 2 tbspOil (papdi dough)
- as neededWater
- as neededOil for deep frying
- 1 cupBoiled potato, cubed
- 1 cupWhisked curd
- 3 tbspImli chutney (see recipe)
- 2 tbspPudina chutney (see recipe)
- 1 tspRoasted cumin (jeera) powder
- 1/4 cupOnion, grated
- 1/4 cupTomato, grated
- 1/2 cupSev (nylon or thin)
- 2 tbspCoriander leaves
- 1 tspChaat masala
Method
- 1
Papdi: combine maida, suji, salt and 2 tbsp oil. Add water and knead a stiff dough. Rest 30 minutes.
- 2
Divide into small balls. Roll each thin (2 mm). Prick all over with a fork.
- 3
Deep-fry in medium-hot oil till crisp and pale golden. Drain on paper. Cool fully — they crisp further.
- 4
Assembly (per plate): arrange 6–8 papdi flat on a plate. Top each with a small piece of boiled potato.
- 5
Spoon curd over each — about 1 tsp per papdi. Drizzle imli chutney and pudina chutney.
- 6
Sprinkle cumin powder, chaat masala. Top with grated onion and tomato.
- 7
Shower with sev and chopped coriander. Eat immediately — papdi soften within 5 minutes.