Papdi Chaat

How to Prepare

1. Prepare papdi by rolling out dough made from 5 cups all-purpose flour
2. 1 cup semolina
3. 1/2 cup oil
4. 1 tsp salt, and water as needed. Cut into small circles and deep fry until golden and crisp. Set aside 200 papdis.
5. Boil 5 kg potatoes until tender, peel, and mash coarsely. Mix with 2 tbsp chaat masala
6. 1 tbsp cumin powder, and salt to taste.
7. Prepare chutneys: For green chutney, blend 4 cups coriander leaves
8. 2 cups mint leaves
9. 10 green chilies
10. 2 tbsp ginger, juice of 4 lemons, and salt. For tamarind chutney, cook 2 kg tamarind pulp with 1 kg jaggery
11. 2 tbsp cumin powder
12. 2 tbsp red chili powder, and salt until thickened.
13. Chop 10 large onions and 10 large tomatoes finely.
14. Whisk 2 kg yogurt with 4 tbsp sugar and 2 tsp salt until smooth.
15. Soak 1 kg chickpeas overnight, boil until tender, and mix with 2 tbsp chaat masala and salt.
16. To assemble, place 10 papdis on each plate, top with 2-3 tbsp mashed potato
17. 2 tbsp chickpeas
18. 1 tbsp chopped onions
19. 1 tbsp chopped tomatoes
20. 2 tbsp yogurt
21. 1 tbsp green chutney
22. 1 tbsp tamarind chutney, a sprinkle of chaat masala, cumin powder, red chili powder, and sev. Garnish with coriander leaves.
23. Serve immediately to maintain crispiness.