Ajwain Papdi Bowl with Potato Chickpea Filling

Ingredients

• 1 tablespoon Ajwain (roasted until fragrant)
• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (fine table salt)
• 2 tablespoons Vegetable Oil (neutral oil for dough)
• 3/4 cup Water (lukewarm, adjust as needed)
• 2 medium Potatoes (boiled, peeled and diced)
• 1 cup Cooked Chickpeas (boiled overnight, drained)
• 1 medium Onion (finely chopped)
• 1/2 cup Bhujia (store‑bought crunchy snack, for topping)
• 1 teaspoon Chaat Masala (optional, for extra tang)

Instructions

1. Roast Ajwain

   Heat a dry skillet over medium heat, add the ajwain seeds and toast for 1‑2 minutes, stirring constantly until they become aromatic.

   Time: PT2M

2. Make Dough

   In a mixing bowl combine the sifted flour, salt and the roasted ajwain. Add the oil and rub it into the flour, then gradually pour in lukewarm water while kneading until you obtain a smooth, non‑sticky dough.

   Time: PT10M

3. Rest Dough

   Cover the dough with a damp cloth and let it rest for 10 minutes so the gluten relaxes.

   Time: PT10M

4. Shape Papdi Bowls

   Divide the dough into 6 equal balls. On a lightly floured surface roll each ball into a thin circle about 12 cm in diameter. Place the circle on parchment and gently lift the edges, pressing them inward to form a shallow bowl shape. Keep the bowls covered while you work on the rest.

   Time: PT15M

5. Prepare Filling

   In a bowl combine the boiled diced potatoes, cooked chickpeas, and finely chopped onion. Season with salt and optional chaat masala, then mix gently until everything is evenly distributed.

   Time: PT10M

6. Assemble Bowls

   Spoon a generous amount of the potato‑chickpea filling into each papdi bowl. Top each with a handful of bhujia for crunch.

   Time: PT5M

7. Serve

   Serve the papdi bowls at room temperature as a festive snack.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

6 g