Big Papdi Chaat Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. Make the sweet tamarind chutney: in a saucepan, combine the crushed jaggery, tamarind pulp, black pepper, pink salt, red chilli powder, cumin powder, black salt, dried ginger powder and water. Cook on medium heat for 2-3 minutes, stirring, until the jaggery melts and the sauce thickens. Let it cool.
2. Make the green chutney: blend the coriander, mint, garlic, green chillies, cumin seeds, pink salt, lemon juice and water until smooth.
3. Make the chickpea and potato mix: in a saucepan, add the potatoes and chickpeas with their water and mix. Add the chaat masala, crushed roasted coriander seeds, pink salt, Kashmiri chilli powder, chicken powder and 1-2 tbsp tamarind pulp. Bring to a boil, cook on medium heat for 1-2 minutes, then lightly mash. Stir in the chopped fresh coriander.
4. Make the papdi dough: in a bowl, rub the flour, carom seeds, pink salt, cumin seeds and ghee together until crumbly. Gradually add water and knead into a firm dough. Cover and rest for 15-20 minutes, then knead again until smooth.
5. Shape the papdi: roll the dough out (dust with dry flour if needed), cut into 6-inch triangles with a dough cutter, and prick each with a fork. This makes 7-8 pieces.
6. Fry the papdi: heat oil in a wok and fry the papdi on low heat until golden and crispy.
7. Assemble: on each papdi, layer the green chutney, the chickpea and potato mix, chaat masala, whisked yogurt, the sweet tamarind chutney, onion, tomato, lemon juice, crushed red chilli, fresh coriander and grated beetroot. Serve immediately.

Summarized from Food Fusion's video. Watch it for the details.

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