Papri Chaat (Crispy Indian Snack with Potato)
Papri chaat is a North Indian street snack built on contrast, with crisp fried discs sitting over soft potato and chickpeas. The shells here are made from a simple ajwain-scented dough, pricked so they fry flat and snap cleanly. The topping is sharp with lemon and tamarind, tempered by cool, thinned yoghurt. Fry the papri ahead and store them, so assembly takes only minutes.
Instructions
Mix the flour, carom seeds, a dash of oil and a pinch of salt in a bowl. Add just enough water to bring it together into a firm dough.
Knead the dough well, then roll it out thin and cut or shape small rounds about 40mm (1½ inch) across. Try to roll without dusting flour, and prick each round all over with a fork so it stays flat.
Deep fry the rounds in hot oil over medium heat until they are golden brown and crisp. Let them cool completely, then keep them in an air-tight container until needed.
In a bowl, stir the tamarind chutney and lemon juice together. Add the sugar, chile flakes, cumin and chaat masala and mix well.
Fold in the onion, tomato, potato and chickpeas. Season with salt and pepper to taste.
To serve, set the crisp papri on top of the mixture. Spoon over yoghurt thinned with a little milk or water, then finish with extra tamarind chutney. Salted crisps or another crunchy base can stand in for the papri.
Make it personal.
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