Papdi chaat
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Crisp fried wafers topped with potato, chickpeas, curd and sweet and green chutneys; the best-known chaat of Delhi.
Region: DelhiOccasion: Evening snackTime: 1 hour (papdi can be made ahead)Serves: 4Vegetarian
Ingredients
- Papdi: 1 cup maida, 2 tbsp ghee, ½ tsp ajwain, salt, water, oil for frying
- 2 boiled potatoes, cubed
- ½ cup boiled chickpeas
- 1½ cups thick curd, whisked with 1 tsp sugar and a pinch of salt
- Tamarind chutney and green coriander-mint chutney
- Roasted cumin powder, red chilli powder, chaat masala and black salt
- Fine sev, pomegranate seeds and chopped coriander to garnish
Method
- Knead the maida with ghee, ajwain, salt and water into a stiff dough. Roll thin, cut into small rounds and prick them.
- Deep-fry the papdis on low heat until crisp and pale golden. Cool.
- Arrange papdis on a plate and top with potato and chickpeas.
- Pour curd over them, then drizzle tamarind and green chutneys.
- Sprinkle the spice powders, sev, pomegranate and coriander. Serve at once.
History
Chaat, from the Hindi word for 'to lick', grew in the bazaars of north India; Delhi's chaat sellers are known for balancing sweet, sour, salty and spicy in one plate.
Significance
A plate of papdi chaat is a common evening treat in Delhi's markets and is served at parties and weddings.