Papri Chaat with Chickpeas, Yogurt and Tamarind Chutney

RecipenKitchen Recipe 55 min · Serves 4 · Pakistani

Why make it Crisp fried papri topped with spiced chickpeas, potato, cool yogurt and sweet-sour tamarind chutney. A quick street-style snack that is ready in minutes once the papri are made.

You’ll need

Serves 4 1 cup plain flour (maida), plus extra for dusting 2 tbsp fine semolina (suji) ½ tsp ajwain (carom seeds) ½ tsp salt 2 tbsp oil, for the dough 5 tbsp warm water, approximately 500 ml oil, for deep frying 1½ cups boiled chickpeas, drained (canned or home-cooked) + 13 more in the full recipe

1 Step 1 of 9 Mix the flour, semolina, ajwain and salt in a bowl. Rub in 2 tbsp oil until the mixture looks like damp breadcrumbs.

2 Step 2 of 9 Add the warm water a spoonful at a time and knead into a firm, smooth dough. Cover and rest for 15 minutes.

3 Step 3 of 9 Divide the dough in two and roll each piece very thin, about 2 mm, on a lightly floured surface. Prick all over with a fork so the papri do not puff up.

4 Step 4 of 9 Cut into rounds with a 5 cm cutter or a small glass, or into small squares. Re-roll the trimmings once.

5 Step 5 of 9 Heat the frying oil over medium-low heat until a scrap of dough sizzles gently and rises slowly. Fry the papri in batches, turning often, until pale golden and crisp, 3 to 4 minutes per batch. The last 4 steps are in the full recipe.

Cook’s tip Prick the rolled dough thoroughly and fry on gentle heat; hot oil browns the outside before the inside dries, leaving soft papri.

Papri Chaat with Chickpeas, Yogurt and Tamarind Chutney

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