Dahi Papdi Chaat

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Ingredients

• 2 cups refined flour
• 2-3 spoonsful of semolina
• A little bit of gram flour
• Salt
• 20-30 ml of oil
• Crushed black pepper
• Carrom seeds
• Boiled potatoes
• Brown chana (optional)
• Tamarind pieces
• Jaggery
• Salt
• Black pepper
• Green cardamom
• Degi red chilli powder
• Raisins (for tempering)
• Cumin seeds
• Black peppercorns
• Green cardamom
• Black cardamom seeds
• Mustard seeds
• Ginger
• Green chillies
• Coriander leaves
• Dry mango powder
• Asafoetida
• Mint leaves
• Sugar
• Water

Instructions

1. In a bowl, mix refined flour, semolina, gram flour, salt, oil, crushed black pepper, and carrom seeds.
2. Knead the mixture into a tight dough and let it rest for a while.
3. Boil potatoes and mash them roughly with your hands. Mix in brown chana if desired.
4. To make tamarind chutney, add tamarind pieces, jaggery, salt, black pepper, green cardamom, and degi red chilli powder to water and cook until well combined. Strain or blend the mixture and temper with raisins and spices.
5. To make chaat masala, roast cumin seeds, black peppercorns, green cardamom, black cardamom seeds, and mustard seeds. Grind the mixture and add dry mango powder and degi red chilli powder.
6. Add asafoetida tempering to the potato mixture.
7. To make green chutney, blend coriander leaves, mint leaves, sugar, salt, and oil.
8. Roll out the dough into thin sheets and prick with a fork. Fry on medium heat until crispy.
9. Crush the papdi and top with tamarind chutney, potato mixture, curd, and chaat masala. Garnish with crispy boondi.
10. To make nylon sev, mix salt, oil, and water with besan to make a batter. Fry on high heat until crispy.
11. Serve and enjoy!

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