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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

South Asian

Papri Chaat (Crispy Indian Snack with Potato)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups plain flour (maida)
  • 2 level tsp carom seeds (ajwain)
  • Oil
  • 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

  1. Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
  2. Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
  3. Deep fry in hot oil over medium heat until golden brown and crisp.
  4. Cool and store in an air-tight container.
  5. Use as required.
  6. Combine the tamarind chutney and lemon juice in a bowl. Mix well.
  7. Mix in the sugar, chili flakes, cumin, and chaat masala.
  8. Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
  9. To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
  10. Add some extra tamarind chutney on the top.