Papri Chaat (Crispy Indian Snack with Potato)
Ingredients
Papri
- 2 cups plain flour (maida)
- 2 level tsp carom seeds (ajwain)
- Oil
Chaat
- 3 tablespoons tamarind chutney (imli)
- 25 ml lemon juice
- 1 tablespoon sugar (if the tamarind chutney is spicy)
- 1 teaspoon red chile flakes (or to taste)
- Cumin
- Chaat masala
- 1 medium onion, finely chopped
- Tomato, chopped
- Diced potato, boiled and drained
- Cooked and drained chickpeas
- Salt
- Pepper
- Yoghurt
Method
- Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
- Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
- Deep fry in hot oil over medium heat until golden brown and crisp.
- Cool and store in an air-tight container.
- Use as required.
- Combine the tamarind chutney and lemon juice in a bowl. Mix well.
- Mix in the sugar, chili flakes, cumin, and chaat masala.
- Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
- To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
- Add some extra tamarind chutney on the top.
Notes
- Instead of papri, you could use salted crisps or something crispy.