Spiced Crispy Papdi Chaat Delight

Step 1: Prepare the Papdi Dough
In a mixing bowl, combine the plain flour, wholewheat flour, semolina, carom seeds, cumin seeds, and 1 tsp of salt. Use your fingers to gently mix the dry ingredients. Incorporate the ghee until the mixture resembles breadcrumbs. Gradually add lukewarm water, about 2 tbsp at a time, mixing until a dough forms and there are no remnants in the bowl. Transfer the dough to a clean work surface and knead briefly until smooth. Return it to the bowl, cover with a damp tea towel, and let it rest for 1 hour.

Step 2: Shape the Papdi
Divide the rested dough into six equal portions. Flatten each portion with your palm on a lightly floured surface. Roll out to a thickness of approximately 2mm. Use a 5cm cookie cutter to cut out circles, placing them on a floured surface to prevent sticking. Prick each circle gently with a fork about three times to prevent puffing during cooking.

Step 3: Fry the Papdi
Heat vegetable oil in a wok or karai until hot enough for frying (test by dropping in one papdi; it should bubble and rise). Carefully lower a few papdis into the oil, frying them horizontally for even cooking. Fry for a few minutes until golden brown. Alternatively, bake the papdi by placing them on a baking sheet lined with parchment paper and cooking in a preheated oven at 180°C (160°C fan/gas 4) for about 25 minutes, turning halfway through. Once cooked, let them cool to room temperature.

Step 4: Make the Raita
In a small mixing bowl, combine the Greek yogurt, lime juice, chilli powder, sugar, roasted cumin powder, and ½ tsp salt. Mix thoroughly and keep chilled until ready to serve. This can be stored in the fridge for up to a day.

Step 5: Prepare the Green Chutney
Heat a small frying pan over medium heat and toast the raw peanuts for 3-4 minutes, being careful not to burn them. Once cooled, transfer the peanuts to a blender along with coriander, mint, garlic, lemon juice, 1½ tsp salt, sugar, green chillies, and 3 tbsp water. Blend into a thick paste, adjusting seasoning as needed.

Step 6: Assemble the Topping
In a bowl, combine the chickpeas, boiled potatoes, chaat masala, chopped green chilli, black salt, and rapeseed oil. Gently mix, mashing some of the potatoes and chickpeas with a fork to help bind the mixture.

Step 7: Serve the Papdi Chaat
On a large serving dish, arrange the papdi closely to cover the base. Generously layer the chickpea and potato mixture over the papdi. Drizzle with tamarind sauce and raita. Use a teaspoon to dollop green chutney around the topping. Finish with pomegranate seeds, finely chopped red onion, and fresh coriander. Top with nylon sev for added crunch. Serve immediately and enjoy!

Recipe Tip

Papdi chaat is a beloved street food in India, celebrated for its sweet, sour, tangy, and creamy flavors. It’s a perfect starter or snack! In Kolkata, street vendors have all the ingredients prepped and ready at their stalls. When a customer places an order, they whip up the chaat in just 30 seconds, creating a delightful spectacle! At home, you can serve it as elegant canapés or as a sharing platter, assembling the chaat on a large plate for guests to help themselves.