Papdi Chaat

Ingredients

FOR THE PAPDI

• 1/4 c. ghee or butter
• 1/2 tsp. ajwain seeds
• 1/2 tsp. nigella seeds
• 1/2 tsp. cumin seeds
• 1 1/2 tsp. white sesame seeds
• 1 1/2 tsp. black sesame seeds
• 1/2 c. whole-wheat flour
• 1 1/2 c. all-purpose flour
• 3/4 tsp. black salt
• 6 to 8 tbsp. water
• Vegetable oil, for frying

FOR THE GREEN CHUTNEY

• 1 1/2 c. freshly chopped cilantro, tender stems and leaves
• 1 1/2 c. mint leaves
• 1 large clove garlic, diced
• 1/4 diced yellow onion
• 2 green serrano peppers, sliced
• 1 tsp. freshly minced ginger
• 1 1/2 tsp. ground cumin
• 1 tsp. black salt
• 1 Tbsp. packed brown sugar
• Juice of 1/2 lime
• 1/2 c. water

FOR THE TAMARIND-DATE CHUTNEY

• 3/4 c. tamarind concentrate
• 3/4 c. chopped dried dates (about 15 dates)
• 1/2 c. packed brown sugar
• 1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 3/4 tsp. red chili powder (optional)
• 1 tsp. freshly minced ginger
• Juice of 1/2 lemon
• 1 c. water
• 1 tsp. black salt

FOR THE POTATOES

• 1 lb. baby potatoes, quartered
• 1 tsp. kosher salt

FOR SERVING

• Cooked chickpeas
• Yogurt
• Diced red onion
• Sliced red chilis (optional)
• Diced tomatoes
• Sev
• Cilantro leaves
• Pomegranate seeds
• Chaat masala

Directions

1. In a medium pan over medium-low heat, melt ghee. Add in seeds and toast, swirling pan occasionally until white sesame seeds are lightly golden, about 1 minute. Remove from heat and let cool.
2. In a large bowl, mix together flours and salt. Stir in cooled ghee mixture and use your fingers to work the ghee evenly into the flour mixture.Stir in water and knead into a cohesive ball of dough. Cover and let rest for 30 minutes to 1 hour.
3. Halve dough, then roll each piece to about ⅛” in thickness. Prick dough all over with a fork, then cut out rounds using a 2” cookie cutter. Transfer to a baking sheet or large plate lined with parchment. Repeat with remaining dough. Reroll all scraps together into another sheet to punch out more rounds (or fry as is for snacking!).
4. Meanwhile, in a large pot on medium heat, heat 1” of vegetable oil to between 350° and 375°. 
5. Being sure not to overcrowd the pan, fry papdi in batches, stirring occasionally, until evenly golden, about 3 minutes. Reduce heat to low if papdis are turning dark gold too soon. Transfer to a paper towel-lined plate and repeat with remaining papdi.

FOR THE GREEN CHUTNEY

1. Add all ingredients to a blender and blend until smooth. 
2. Transfer to an airtight container and store in the refrigerator until ready for use.

FOR THE TAMARIND-DATE CHUTNEY

1. In a medium pot over medium heat, bring all ingredients to a simmer. Reduce heat to low and continue cooking, stirring occasionally, until dates break down and turn into a paste, about 20 minutes. 
2. Using a potato masher, mash mixture until mostly smooth. Alternatively, let cool slightly, then transfer to a blender and blend until smooth. 
3. Let cool completely, then transfer to an airtight container and store in the refrigerator.

FOR THE POTATOES

1. In a large pot over medium heat, add potatoes and salt and cover with water. Bring to a boil, then continue cooking until completely tender, about 9 minutes more. Drain.
2. Once cool to the touch, remove potato skins if desired.

TO SERVE

1. On a large plate, place 9 to 12 papdis in a single layer. Top with cooked potatoes, chickpeas, yogurt, tamarind-date chutney, green chutney, red onion, red chilis (if using), tomatoes, sev, cilatro, and pomegranate as desired. Sprinkle over chaat masala to taste before serving.