Rozeena Panjawani Special Chaat Papri

Ingredients:

For the Papri:

• 1 cup all-purpose flour (maida)
• 1/4 teaspoon baking powder
• 1/4 teaspoon ajwain (carom seeds) or cumin seeds (optional)
• 1/2 teaspoon salt
• Water, as needed
• Oil, for frying

For the Chaat:

• 1 cup boiled and diced potatoes
• 1/2 cup boiled chickpeas (optional)
• 1 cup yogurt (whisked)
• 1/2 cup tamarind chutney
• 1/2 cup green chutney (coriander-mint chutney)
• 1 teaspoon roasted cumin powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon chaat masala
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Pomegranate seeds (optional, for garnish)

Instructions:

Step 1: Make the Papri

1. Prepare the Dough:
   • In a mixing bowl, combine the all-purpose flour, baking powder, ajwain (if using), and salt.
   • Gradually add water and knead to form a smooth dough. Let it rest for 20-30 minutes, covered with a damp cloth.
2. Roll and Cut:
   • After resting, knead the dough again. Divide it into small balls.
   • Roll each ball into a thin circle (about 4 inches in diameter). Use a knife or pizza cutter to cut into small squares or circles.
3. Fry the Papri:
   • Heat oil in a deep frying pan over medium heat. Once hot, add the papri in batches.
   • Fry until they are golden brown and crisp, turning occasionally. Remove and drain on paper towels.

Step 2: Assemble the Chaat

1. Layer the Ingredients:
   • On a serving plate, arrange a layer of crispy papri.
   • Top with boiled potatoes and chickpeas (if using).
2. Add Yogurt and Chutneys:
   • Drizzle generously with whisked yogurt, tamarind chutney, and green chutney.
3. Sprinkle Spices:
   • Sprinkle roasted cumin powder, red chili powder, chaat masala, and salt over the top.
4. Garnish:
   • Garnish with chopped cilantro and pomegranate seeds, if desired.

Serve

• Serve immediately while the papri is still crisp, with extra chutneys on the side.