Papadi chana chaat

Ingredients

• 1 cup Kabuli Chickpeas (soaked overnight 8‑10 hrs, drained)
• 1.5 cup Water (for pressure cooking chickpeas)
• 1 medium Onion (roughly chopped; used in cooking and garnish)
• 1 medium Tomato (diced, skin removed)
• 1 medium Potato (peeled and diced; added with chickpeas)
• 1 tsp Ginger (grated)
• 0.5 tsp Turmeric Powder (ground)
• 1.25 tsp Salt (adjust to taste)
• 4 tbsp Tamarind Water (made from tamarind pulp diluted with water)
• 1 tsp Coriander Powder (dry roasted)
• 0.5 tsp Chole Masala (spice blend for chickpeas)
• 1 tsp Kashmiri Red Chili Powder (mild, gives bright color)
• 1 tsp Chaat Masala (tangy spice mix)
• 0.5 tsp Roasted Cumin Powder (ground roasted cumin seeds)
• 0.5 tsp Black Salt (Kala Namak) (adds sulfurous flavor)
• 0.5 cup Plain Yogurt (whisked with a pinch of sugar and black salt)
• 1 tsp Sugar (sweetens yogurt slightly)
• 1 small Green Chili (finely chopped for garnish)
• 1 handful Fresh Coriander Leaves (chopped for garnish)
• 1 cup All-Purpose Flour (for papdi dough)
• 0.5 tsp Salt (for papdi) (for papdi dough)
• 0.25 tsp Ajwain (Carom Seeds) (crushed)
• 1 tbsp Oil (for papdi dough) (vegetable oil)
• 2 cup Oil for Frying (vegetable oil, hot for deep frying papdi)

Instructions

1. Prepare Chickpeas for Cooking

   Drain the soaked chickpeas and place them in the pressure cooker. Add 1.5 cups water, 1 chopped onion, 1 diced tomato (skin removed), 1 diced potato, 1 bay leaf, 1 tsp grated ginger, ½ tsp turmeric powder and 1¼ tsp salt. Stir to combine.

   Time: PT5M

2. Cook Chickpeas

   Close the pressure cooker with the lid and cook on medium flame until you hear 4‑5 whistles (about 15‑20 minutes).

   Time: PT20M

3. Make Papdi Dough

   In a mixing bowl combine 1 cup all‑purpose flour, ½ tsp salt, ¼ tsp ajwain and 1 tbsp oil. Add water gradually and knead to a medium‑stiff dough (neither too hard nor too soft).

   Time: PT10M

4. Roll and Cut Papdi

   Divide the dough into two portions. On a lightly floured surface roll each portion as thinly as possible (about 1 mm). Cut into squares or circles and prick each piece all over with a fork to prevent puffing.

   Time: PT10M

5. Fry Papdi

   Heat 2 cups oil in a deep pan until hot (around 350°F). Reduce flame to low and fry the papdi pieces until they turn light golden‑brown and become crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

6. Mash Chickpeas and Potato

   Open the pressure cooker. Using a spoon or potato masher, lightly mash the boiled potatoes and some of the chickpeas to give the mixture a slightly thick texture.

   Time: PT5M

7. Season the Chickpea Mix

   Add 1 tsp coriander powder, ½ tsp chole masala, 1 tsp Kashmiri red chili powder, 1 tsp chaat masala, ½ tsp roasted cumin powder, ½ tsp black salt and 4 tbsp tamarind water. Mix well and simmer on medium‑low flame for 5‑7 minutes until flavors meld and the mixture thickens slightly.

   Time: PT7M

8. Prepare Yogurt Topping

   In a small bowl whisk ½ cup plain yogurt with 1 tsp sugar and a pinch of black salt until smooth.

   Time: PT3M

9. Assemble the Chaat

   In a serving bowl place the seasoned chickpea mixture. Drizzle the sweetened yogurt over the top. Garnish with chopped onions, tomatoes, green chili, fresh coriander leaves and the fried papdi pieces. Sprinkle extra chaat masala, red chili powder and a few drops of tamarind water if desired.

   Time: PT5M

10. Serve

    Serve the papdi chana chaat immediately as a snack or alongside puri, roti or rice. Enjoy while the papdi is crisp!

    Time: PT0M

Nutrition Facts

Calories

580

Protein

15 g

Carbohydrates

80 g

Fat

20 g

Fiber

12 g