Papri Chaat with Chickpeas, Yogurt and Tamarind Chutney

Ingredients

• 1 cup plain flour (maida), plus extra for dusting
• 2 tbsp fine semolina (suji)
• ½ tsp ajwain (carom seeds)
• ½ tsp salt
• 2 tbsp oil, for the dough
• 5 tbsp warm water, approximately
• 500 ml oil, for deep frying
• 1½ cups boiled chickpeas, drained (canned or home-cooked)
• 2 medium potatoes, boiled, peeled and cut into small cubes
• 1½ cups thick plain yogurt, whisked until smooth with a pinch of salt and 1 tsp sugar
• 1 small onion, finely chopped
• 1 medium tomato, deseeded and finely chopped
• 1 green chilli, finely chopped
• 4 tbsp tamarind chutney (imli chutney), ready-made or homemade
• 3 tbsp green mint-coriander chutney
• 1 tsp chaat masala
• ½ tsp roasted cumin powder
• ½ tsp red chilli powder
• 2 tbsp fresh coriander, chopped
• ½ cup fine sev or crushed plain namkeen, for topping
• 2 tbsp pomegranate seeds (optional)

Instructions

1. Mix the flour, semolina, ajwain and salt in a bowl. Rub in 2 tbsp oil until the mixture looks like damp breadcrumbs.
2. Add the warm water a spoonful at a time and knead into a firm, smooth dough. Cover and rest for 15 minutes.
3. Divide the dough in two and roll each piece very thin, about 2 mm, on a lightly floured surface. Prick all over with a fork so the papri do not puff up.
4. Cut into rounds with a 5 cm cutter or a small glass, or into small squares. Re-roll the trimmings once.
5. Heat the frying oil over medium-low heat until a scrap of dough sizzles gently and rises slowly. Fry the papri in batches, turning often, until pale golden and crisp, 3 to 4 minutes per batch.
6. Lift out with a slotted spoon and drain on kitchen paper. Let them cool fully; they crisp further as they cool.
7. Toss the chickpeas and potato cubes in a bowl with the chaat masala, roasted cumin, red chilli powder and a pinch of salt.
8. To serve, spread the papri on a platter and scatter the chickpea and potato mixture over them. Spoon on the yogurt, then drizzle with tamarind and green chutneys.
9. Top with onion, tomato, green chilli, coriander, sev and pomegranate seeds. Serve straight away so the papri stay crunchy.

Tips

• Prick the rolled dough thoroughly and fry on gentle heat; hot oil browns the outside before the inside dries, leaving soft papri.
• Keep the yogurt cold and the papri fully cooled before assembling for the best contrast of textures.
• Roll the dough as thin as you can without tearing; thick papri turn hard rather than crisp.
• Assemble each plate just before eating, as the yogurt softens the papri within a few minutes.