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Papdi Chaat
Recipe by Ali Stoner
Combining a classic Mexican dish with Indian spices and flavours, these vegetarian nachos will be a huge hit at your next gathering!
- Steps
- Ingredients
Ingredients
Papdi Dough
Spiced Chickpeas
Tamarind Chutney
Coriander and Mint Chutney
Yoghurt
Tomato and Onion Salad
To taste
Extra
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Steps
- For the Padpi Dough, place the dry ingredients and ½ teaspoon salt into a bowl. Add the ghee and warm water and mix until well combined. Turn out onto a lightly floured work surface and knead until the dough is soft and pliable, add a little more flour as required. Return dough to the bowl, cover and allow to rest for 15-20 minutes.
- Heat air fryer to 200°C.
- Roll dough out to a thickness of 2mm. Using a 5-6cm circular cookie cutter, cut the dough into rounds. Spray liberally either side with oil spray. Cook in air fryer, in batches, until golden and crisp, about 8 minutes. Transfer to a wire rack to cool.
- For the Spiced Chickpeas, combine ingredients in a bowl. Spray with olive oil and toss through before placing chickpeas into the tray of the air fryer. Cook until crispy and golden, about 10-15 minutes. Remove from the fryer and set aside.
- For the Tamarind Chutney, place ingredients, except lemon juice, into a small saucepan and bring to the boil. Simmer for 5 minutes, adding a little water as necessary. Stir through lemon juice and a little extra brown sugar if required, to taste. Transfer to a serving bowl.
- For the Coriander and Mint Chutney, place ingredients in a blender and process until combined. Pour into a serving bowl and set aside for plating.
- For the Yoghurt, combine ingredients and a pinch salt then place in a serving bowl. Set aside.
- For the Tomato and Onion Salad, finely dice tomatoes and red onion and with a good pinch of salt. Place into a serving bowl.
- To serve, arrange papdi on a large wooden board. Serve with bowls of chutneys, crispy chickpeas, tomato and onion salad and yoghurt. Garnish with coriander leaves and lemon cheeks.
