Papri Chaat Recipe - With My Little Kitchen

Papri Chaat Recipe
Papri Ingredients:

1 cup (250 ml) of plain flour
¼ teaspoon whole carom seeds (ajwain)
½ teaspoon salt
1 tablespoon oil
Water to bind
Cookie cutter (2 inches diameter)

Method:

Mix the flour, carom seeds (ajwain), salt and oil until it resembles a breadcrumb texture then slowly add water and bring mixture together. Make a stiff tough, knead well. Cover, and leave to rest for 15 mins.

Roll the dough out onto a floured surface thinly, about ¼ inch depth and use the cookie cutter to cut out as many papris as the dough will allow. Remove excess and repeat the process until all dough is used up.
Gently prick the cut papris with a fork - this will stop them puffing up whilst frying.
Fry till golden brown on both sides, drain and set aside

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Chaat Ingredients:

Makes approx. 32 papri
5/6 small baby new potatoes
1 can of chickpeas
1 medium onion (diced)
250g of natural yoghurt
Tamarind sauce (shop bought, thinned down a little with water (as per your taste)
1 cup (250 ml) of mint leaves
1 cup (250 ml) of coriander
1 green chilli
50ml water
½ teaspoon chaat masala x 2
½ teaspoon cumin powder x 2
½ teaspoon chilli powder x 2
½ teaspoon salt x 2
Thin sev (Bombay mix)
Chopped fresh mint and coriander for garnishing, according to taste
Boil potatoes, cool and dice into 1 inch cubes roughly
Drain the can of chickpeas, rinse under cold water and set aside
Make the mint chutney by combining the mint, coriander, chilli and 50 ml water and blitz

Let the laying begin…

Use a glass dish of your choice to assemble the papri chaat. (glass is always better as the beautiful colours will show through as will the layers)
Line the base of your dish with a layer of papri, then add the chickpeas, potatoes and onions. You may add as little or as much as you like at this stage. (more is always yummy, but save enough for another layer)
Then add the yoghurt. Sprinkle the chaat masala, cumin powder, chilli powder and salt.
Add the tamarind chutney and the mint chutney followed by a good handful of sev.
Repeat the above process again starting with a new layer of papri followed through to the end.
Garnish with chopped fresh mint and coriander.
Serve immediately.
Once layered up the chaat will last around 30mins or so until the papri starts to draw in moisture from the wet ingredients and become soggy.

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