Papdi Chat

Ingredients

For making papdi

250 gm flour

½ teaspoon thyme seeds/caraway seeds (Ajwain)

2 tablespoon oil for dough

Salt to taste

Oil for frying

For serving

1 cup curd

 1/4 teaspoon sugar

½ teaspoon black salt

Salt to taste

½ teaspoon coarsely grounded, roasted cumin seeds

2 medium boiled potatoes, cut in small cubes

1 tablespoon boiled kabuli chana (Optional)

1 teaspoon fresh pomegranate seeds

1tablespoon tamarind chutney (recipe for this can be found here : Tamarind Chutney)

1 tablespoon green chutney (recipe for this can be found here : Green Chutney)

½ teaspoon red chili powder

½ teaspoon chat masala

1table spoon fine besan/chickpea sev and puffed rice (optional)

Method

Sift flour.  Add salt and caraway seeds and mix.

Add 2 tablespoon oil and mix it well with fingers.

Add just enough water to make firm dough and knead well.

Divide the dough into 3-4 parts.

Make balls of each part with your palm.

Roll out each ball with rolling pin to a thin pancake.

Cut into 1.5” diamond shapes with gujia cutter or pizza cutter or cut into 1.5” diameter circular shapes with cutter.

Heat oil in a Kadhai/wok.

Now fry all papdi in a slow flame to golden.

Turn occasionally so that all papdi are uniformly fried from all sides.

Remove from oil and cool at room temperature.

These papdi can be stored at room temperature in an air tight container for about 5-6 weeks

Serving

Whisk the curd to a smooth consistency.

Mix sugar,  salt, half of the cumin seed powder and black salt to the curd.

Arrange all papdi in a serving plate.

Now sprinkle potatoes, pomegranate seeds and  kabuli chana over it.

Now pour the curd uniformly over the plate.

Now sprinkle tamarind chutney and green chutney over it.

Now sprinkle remaining cumin seed powder, red chili powder and chat masala over the chat.

Garnish the chat with fine besan/chickpea sev.

Note  - Arrange in serving plate just before serving, otherwise the papdi will become soggy.