Snacks
Baked Papdi Chaat
Crisp baked atta papdi loaded with chana, potato, thick hung curd and both chutneys. The party chaat, with 13 g of protein a plate and nothing fried.
305
kcal
13g
protein
47g
carbs
8g
fat
Per serving · makes 3 · 40 minutes
Ingredients
- •60 g whole wheat atta and 20 g besan, for the papdi
- •1 tsp oil (5 g), 1/2 tsp ajwain, salt
- •60 g dry kabuli chana, soaked overnight and boiled
- •1 small potato (80 g), boiled and diced
- •200 g hung curd, whisked with 2 tbsp water and a pinch of salt
- •20 g seedless dates blended with 1 tsp tamarind paste, for the sweet chutney
- •Green chutney: a handful of mint and coriander, 1 green chilli, lemon, salt
- •1 small onion (50 g), finely chopped, and 30 g pomegranate seeds
- •Chaat masala, roasted cumin powder, red chilli powder
Method
- 1.Mix the atta, besan, ajwain, salt and oil and knead into a stiff dough with a little water. Rest 10 minutes.
- 2.Roll very thin and cut 24 small rounds with a cap or cutter. Prick each one with a fork.
- 3.Bake at 180°C for 12 to 15 minutes until golden and crisp. Let them cool, they crisp further.
- 4.Lay 8 papdis on each plate. Top with the chana and potato, then spoon over the hung curd.
- 5.Drizzle both chutneys, scatter the onion and pomegranate and finish with chaat masala, cumin and chilli. Eat straight away.
Coach’s note
Bake the papdis a day ahead and keep them airtight. On party day the chaat comes together in 5 minutes and nobody misses the fried version.
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