Pakwan Papdi Chaat

Main ingredients	Refined flour, Hot ghee, Oil, Fresh coriander leaves, Fresh mint leaves, Green chilllies, Garlic, Sweet yogurt, Date and tamarind chutney, Masala peanuts, Masala dal, Chaat masala
Cuisine	Indian
Course	Snack
Prep time	25-30 minutes
Cook time	15-20 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Veg

Ingredients

 

·         1 cup refined flour (maida)

·         Salt to taste

·         ½ tsp roasted cumin powder

·         1½ tbsps hot ghee

·         Oil for deep frying

·         Chutney

·         ½ cup fresh coriander leaves

·         ½ cup fresh mint leaves

·         2-3 green chillies

·         1 tbsp lemon juice

·         1 inch ginger, roughly chopped

·         2-3 garlic cloves

·         2 tbsps roasted chana dal

·         Black salt to taste

·         Chaat

·         ½ cup sweetened yogurt

·         ½ cup date and tamarind chutney

·         Masala peanuts for sprinkling

·         Masala dal for sprinkling

·         8 tbsps chopped raw mango

·         1 small onion, chopped

·         1 small tomato, chopped

·         1 small beetroot, grated

·         1 small carrot, grated

·         Chaat masala for sprinkling

·         Roasted cumin powder for sprinkling

·         Black salt for sprinkling

·         Red chilli powder for sprinkling

·         Fresh pomegranate pearls for garnish

·         Sev for garnish

·         Chopped fresh coriander leaves for garnish

 

Method

 

1.      Take refined flour in a large bowl. Add salt, roasted cumin powder and hot ghee and mix well. Add ½ cup water and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.

2.      To make the chutney, put coriander leaves in a mixer jar. Add mint leaves, green chillies, lemon juice, ginger, garlic, roasted chana dal, ¼ cup water and black salt and grind to a fine paste.

3.      To make pakwan, divide the dough into large portions. Take each portion and shape it into a ball. Slightly flatten it and place it on the worktop. Roll it into a thin disc. Poke it with a fork it all over.

4.      Heat sufficient oil in a kadai. Gently slide in the discs one at a time and deep fry till golden brown and crisp. Drain on absorbent paper.

5.      To assemble the chaat, place each pakwan on a serving plate and crush it with the back of a ladle. Drizzle sweetened yogurt, ground chutney, date and tamarind chutney, sprinkle masala peanuts and masala dal. Sprinkle raw mango, onion, tomato, beetroot and carrot. Sprinkle chaat masala, roasted cumin powder, black salt, red chilli powder and pomegranate pearls. Garnish with sev and coriander leaves and serve immediately.