Name: Papdi Chaat
Prep time: 55 min
Total time: 2 h 5 min
Yield: 4 serving(s)
Ingredients: 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; 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; 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

For the papdi

Step 1In 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.
Step 2In 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.
Step 3Halve 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!).
Step 4Meanwhile, in a large pot on medium heat, heat 1” of vegetable oil to between 350° and 375°.
Step 5Being 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

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

For the tamarind-date chutney

Step 1In 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.
Step 2Using a potato masher, mash mixture until mostly smooth. Alternatively, let cool slightly, then transfer to a blender and blend until smooth.
Step 3Let cool completely, then transfer to an airtight container and store in the refrigerator.

For the potatoes

Step 1In 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.
Step 2Once cool to the touch, remove potato skins if desired.

To serve

Step 1On 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.