Papdi chaat

Ingreadient

• Oil for deep frying
• 2 tbsp green coriander chutney
• 50g sev (chickpea vermicelli) or bombay mix to garnish
• 50g pomegranate seeds to garnish
• 250g plain flour
• 3 tbsp ghee
• 1 tsp carom (lovage/ajwain) seeds (from Waitrose and buywholefoodsonline.co.uk)
• ½ tsp nigella seeds
• 350g floury potatoes (such as maris piper)
• 1 red onion, finely chopped (optional)
• 2 green chillies, chopped
• 1cm piece ginger, finely chopped
• 1 tsp chaat masala (available at Tesco or Waitrose)
• 1 tsp red chilli powder
• 1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed
• 1 tbsp freshly chopped coriander
• 2 tbsp tamarind chutney
• 250ml plain yogurt
• 2 tsp sugar
• 1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed
• 100g ice
• 150ml chilled water
• 4cm round cutter
• Digital probe thermometer
• Kitchen paper

Instruction

1. Put all the papdi dough ingredients in a mixing bowl with 125ml water, then use your hands to mix them into a stiff dough without kneading too much. Set aside for 20 minutes.
2. Steam or boil the potatoes until tender. Meanwhile, mix together all the dressing ingredients in a bowl, cover and chill until needed.
3. Using a rolling pin, roll out the dough to about 2mm thick, then prick it all over with a fork. Use the cutter to cut out circles (re-roll the excess to use up all the dough).
4. Fill a deep, heavy-based saucepan no more than one-third full of oil and heat until it reads 160°C on the digital probe thermometer (or a cube of bread turns brown in 40-50 seconds). Deep fry the papdi in small batches for 6-7 minutes until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
5. Cut the steamed/boiled potatoes into 5mm cubes, then combine with the remaining ingredients for the chaat in a mixing bowl. Drizzle the yogurt dressing and green coriander chutney over the chaat, then sprinkle with the sev and pomegranate seeds. Serve the papdi in a bowl or as individual canapés, with the chaat.