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Papri Chaat (Crispy Indian Snack with Potato)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515556
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
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
Directions
Papri
- 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.
Chaat
- 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.