Papdi chaat

Name: Papdi chaat
Prep time: 50 min
Total time: 50 min
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: Oil for deep frying; 2 tbsp https://www.deliciousmagazine.co.uk/recipes/green-coriander-chutney/green coriander chutney; 50g sev (chickpea vermicelli) or bombay mix to garnish; 50g pomegranate seeds to garnish; For the papdi dough; 250g plain flour; 3 tbsp ghee; 1 tsp carom (lovage/ajwain) seeds (from Waitrose and https://www.buywholefoodsonline.co.uk/buywholefoodsonline.co.uk); ½ tsp nigella seeds; For the spiced potato chaat; 350g floury potatoes (such as maris piper); 1 red onion, finely chopped (optional); 2 green chillies, chopped; 1cm piece ginger, finely chopped; 1 tsp chaat masala (available at Tesco or Waitrose); 1 tsp red chilli powder; 1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed; 1 tbsp freshly chopped coriander; 2 tbsp tamarind chutney; For the yogurt dressing; 250ml plain yogurt; 2 tsp sugar; 1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed; 100g ice; 150ml chilled water; Useful to have; 4cm round cutter; Digital probe thermometer; Kitchen paper

Portion size: Serves 6
Hands-on time 50 min, plus resting
Difficulty: easy

Vegetarian

Recipe by: Vivek Singh

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Vivek Singh shares his recipe for papdi chaat. This colourful Indian street food dish includes crispy sev and papdi, zingy coriander chutney, spiced potato and yogurt.

Planning a big spread? You might also like our corn chaat recipe.

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Ingredients

Oil for deep frying
2 tbsp green coriander chutney
50g sev (chickpea vermicelli) or bombay mix to garnish
50g pomegranate seeds to garnish

For the papdi dough

250g plain flour
3 tbsp ghee
1 tsp carom (lovage/ajwain) seeds (from Waitrose and buywholefoodsonline.co.uk)
½ tsp nigella seeds

For the spiced potato chaat

350g floury potatoes (such as maris piper)
1 red onion, finely chopped (optional)
2 green chillies, chopped
1cm piece ginger, finely chopped
1 tsp chaat masala (available at Tesco or Waitrose)
1 tsp red chilli powder
1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed
1 tbsp freshly chopped coriander
2 tbsp tamarind chutney

For the yogurt dressing

250ml plain yogurt
2 tsp sugar
1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed
100g ice
150ml chilled water

Useful to have

4cm round cutter
Digital probe thermometer
Kitchen paper

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Method

Put all the papdi dough ingredients in a mixing bowl with 125ml water, then use your hands to mix them into a stiff dough without kneading too much. Set aside for 20 minutes.
Steam or boil the potatoes until tender. Meanwhile, mix together all the dressing ingredients in a bowl, cover and chill until needed.
Using a rolling pin, roll out the dough to about 2mm thick, then prick it all over with a fork. Use the cutter to cut out circles (re-roll the excess to use up all the dough).
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Fill a deep, heavy-based saucepan no more than one-third full of oil and heat until it reads 160°C on the digital probe thermometer (or a cube of bread turns brown in 40-50 seconds). Deep fry the papdi in small batches for 6-7 minutes until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
Cut the steamed/boiled potatoes into 5mm cubes, then combine with the remaining ingredients for the chaat in a mixing bowl. Drizzle the yogurt dressing and green coriander chutney over the chaat, then sprinkle with the sev and pomegranate seeds. Serve the papdi in a bowl or as individual canapés, with the chaat.