Puffed Rice and Papdis Chaat
1 hr 20 min.
- For the papdis
- 1 cup Whole wheat flour
- 1 cup all-purpose flour (plus extra for dusting)
- 1 teaspoon Cumin
- ½ teaspoon Ajwain
- ½ teaspoon fine salt (to taste)
- 2 tablespoons Ghee
- 5 tablespoons water (or more as required)
- 2 cups vegetable oil (for frying)
- To serve
- 1 cup Puffed rice
- 4 tablespoons chickpea flour noodle
- 1 cup canned chickpeas (drained and roughly chopped)
- 4 medium vine tomatoes (diced)
- 1 Red onion (finely sliced)
- 2 scallions (sliced)
- 1 teaspoon Chaat Masala (powder)
- ½ teaspoon Cumin powder
- fine salt (to taste)
- 2 tablespoons Tamarind sauce
- 2 tablespoons Coriander
For the papdis: Combine the flours, cumin seeds, carom seeds, and salt in a large mixing bowl. Add the ghee and rub into the flour mixture until it resembles breadcrumbs.
Mix in enough water until a soft dough forms. Knead well on a lightly floured surface for 2 - 3 minutes. Cover and set to one side to rest for 30 minutes.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Line a large baking tray with greaseproof paper.
After resting, divide the dough into two balls. Roll out each ball on a lightly floured surface into a round approximately 0.5 cm thick. Use a small round cutter to stamp out rounds of dough.
Arrange half of the rounds on the lined baking tray, spaced apart. Bake for 20 - 25 minutes until golden and dry to the touch.
Meanwhile, heat the vegetable oil in a saute pan or wide saucepan to 180°C | 350F; use a thermometer to measure the temperature accurately.
Fry the remaining rounds of dough, in batches, for 2 - 3 minutes until golden brown and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.
For the pistachio yoghurt: Whip the yoghurt in a serving bowl with a pinch of sugar. Garnish with crushed pistachios.
To serve: Arrange the baked and fried papdis on serving plates and top with a combination of puffed rice, gram flour noodles, chickpeas, tomato, red onion, and spring onion.
Season to taste with the chaat masala powder, ground cumin, and salt. Serve with the pistachio yoghurt and the tamarind sauce on top. Serve any extra papdis with the ground coriander on the side.