Chaat Papdi UP Style

Method

1. 1

   Make the papdi dough: Combine maida, oil, ajwain and salt. Rub oil into flour until sandy. Add water gradually — about 1/4 cup — kneading to a very stiff dough. Stiff dough makes crispy papdis. Rest for 10 minutes.

2. 2

   Roll and cut the papdis: Roll the dough very thin — about 1 to 2 mm — on a flat surface. Using a round cutter or the rim of a small glass (about 5 to 6 cm diameter), cut into round discs. Prick each disc all over with a fork — this prevents them from puffing when fried.

3. 3

   Fry the papdis: Heat oil on medium in a kadai. Fry 8 to 10 discs at a time on medium heat for 2 to 3 minutes, turning once, until light golden and very crispy. Drain on paper towels. They will crisp up more as they cool.

4. 4

   Make sweet tamarind chutney: Dissolve tamarind in water, strain. Cook with jaggery, red chilli powder, cumin powder and salt on medium heat for 8 minutes until thick enough to coat a spoon. Cool. If not making fresh, use ready-made tamarind chutney.

5. 5

   Make green chutney: Blend mint leaves, coriander leaves, green chilli, cumin seeds, lemon juice and salt with a little water to a smooth bright green paste.

6. 6

   Beat the yogurt smooth: Whisk the yogurt until completely smooth. Add a tiny pinch of salt and a very small pinch of sugar. The yogurt should be cold.

7. 7

   Arrange papdis on plate: Place 8 to 10 papdis on each serving plate in a single layer.

8. 8

   Add toppings in layers: Place a few cubes of boiled potato on each papdi. Add a few boiled chickpeas. Drizzle tamarind chutney generously. Drizzle green chutney. Spoon 2 to 3 tbsp cold yogurt over everything.

9. 9

   Add final seasonings: Sprinkle chaat masala, cumin powder and red chilli powder over the yogurt. Add finely chopped raw onion. Add a generous handful of sev on top.

10. 10

    Serve immediately: Papdi Chaat must be eaten within 2 to 3 minutes of assembling — the papdis absorb moisture from the yogurt and chutneys and lose their crunch quickly. The crunch-soft-tangy-spicy combination experienced in the first bite is what chaat is about.

11. 11

    Note: Papdi Chaat is the most widely eaten street snack across North India — from Varanasi to Delhi to Lucknow. Every street chaat stall makes it slightly differently. The papdis can be bought ready-made at Indian grocery stores. The combination of five flavours — sweet (tamarind), sour (lemon in chutneys), spicy (chilli), salty (chaat masala) and tangy (yogurt) — eaten simultaneously is the principle that defines all chaat.