Red Meat Allergy Friendly Papdi Chaat

Total time55 min

Prep time30 min

Cook time25 min

5.0

(14)

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Ingredients

4 servings

For the papdi

1 cup all-purpose flour
¼ tsp ajwain (carom seeds)
¼ tsp salt
2 tbsp ghee oil or neutral oil
4–5 tbsp cold water, as needed
neutral oil, for deep frying

For the tamarind chutney

½ cup tamarind concentrate
3 tbsp jaggery sugar or brown sugar
½ tsp ground cumin
¼ tsp ground ginger
¼ tsp chili powder
¼ tsp salt
⅓ cup water

For the green chutney

1 cup fresh cilantro leaves and tender stems, packed
½ cup fresh mint leaves, packed
1 green chili, roughly chopped
1 tsp fresh ginger, roughly chopped
1 tbsp lemon juice
¼ tsp salt
2 tbsp water

For the topping

2 medium yukon gold potatoes, boiled, peeled, and cut into ½-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
½ tsp chaat masala
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt

For assembly

1 cup plain whole-milk yogurt
¼ tsp ground cumin
¼ tsp salt
1 cup fine sev
½ tsp chaat masala, for finishing
2 tbsp fresh cilantro, finely chopped (optional)
1 small red onion, finely diced (optional)

Instructions

1
Make the papdi dough: combine the flour, ajwain, and salt in a large mixing bowl. Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add cold water one tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, non-sticky ball — it should feel stiffer than bread dough and should not be soft or pliable.
2
Divide the dough into two portions. On a lightly floured surface, roll each portion out to about 1/8-inch thickness. Use a 2-inch round cutter or the rim of a small glass to cut out rounds. Prick each round all over with a fork — 6–8 pricks per disc — so they fry flat without puffing.

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