Papdi Chaat is a popular Indian street food that combines a variety of flavors and textures, creating a deliciously tangy, sweet, and spicy snack. It's a favorite in North Indian cuisine and is especially enjoyed during festivals and gatherings.
Papdis
- 1 cup whole wheat flour
- ½ cup water
- ½ teaspoon cumin seeds
- ½ teaspoon rock salt
- Knead wheat flour with water properly till you get a perfect chapati dough. Add cumin seeds and salt to it and knead again.
- Take a small portion of the dough and roll it into a roti. Keep rolling, till you get a very thin roti. Thinner your roti, crispier your papdis!
- Use a circular stencil to get cut out papdis from your rolled dough (your roti). Using a fork, prick the papdis to prevent them from puffing up.
- Preheat the oven at 260°F. Bake the papdis in the oven till they turn light brown for approximately 10 minutes. Keep a check on the papdis. Thin papdis get baked quickly and you don’t want to over bake them.
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Imli Chutney
- 1 cup tamarind, seedless (soaked in warm water for 2 hours)
- 2 cups dates, seedless (soaked in warm water for 2 hours)
- ½ cup water
- 14 black peppercorns
- 4 black cardamom seeds
- 1 teaspoon roasted cumin powder
- ½ teaspoon rock salt
Blend all ingredients together till you get a smooth chutney.
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Cashew Curd
- ½ cup cashews, soaked in water for 6 hours
- ½ cup water
- 2 ½ teaspoon lemon juice
- ½ teaspoon roasted cumin powder
- ½ teaspoon rock salt
Blend all the ingredients together, till you get a smooth consistency.
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Assembly
- 40 Papdis
- ¾ cup boiled potato, chopped roughly
- 1 cup imli chutney
- 1 ½ cup cashew curd
- 1 cup green chutney
- ¼ cup green mung sprouts
- ½ cup pomegranate
- ¼ cup coriander, chopped finely
Place your papdis on the platter, followed by the boiled potato, sprouts, chutneys and the rest of the ingredients. Enjoy!
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