Papri Chaat (Crispy Indian Snack with Potato)
Source and licence
"Papri Chaat (Crispy Indian Snack with Potato)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Papri_Chaat_(Crispy_Indian_Snack_with_Potato), revision 4515556), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Papri_Chaat_(Crispy_Indian_Snack_with_Potato)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515556
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with South Asian by a tradition spanning countries: South Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 cups plain flour (maida)
- 2 level tsp carom seeds (ajwain)
- Oil
- 3 tablespoons tamarind chutney (imli)
- 25 ml lemon juice
- 1 tablespoon sugar (if the tamarind chutney is spicy)
- 1 teaspoon red chile flakes (or to taste)
- Cumin
- Chaat masala
- 1 medium onion, finely chopped
- Tomato, chopped
- Diced potato, boiled and drained
- Cooked and drained chickpeas
- Salt
- Pepper
- Yoghurt
Method
- Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
- Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
- Deep fry in hot oil over medium heat until golden brown and crisp.
- Cool and store in an air-tight container.
- Use as required.
- Combine the tamarind chutney and lemon juice in a bowl. Mix well.
- Mix in the sugar, chili flakes, cumin, and chaat masala.
- Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
- To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
- Add some extra tamarind chutney on the top.