Protein Papdi Chaat
For the papdi
- Wheat flour – 1 cup
- Soya flour – 1 cup
- Rava (semolina) – 1 cup
- Besan (chana flour) – 1 cup
- Ajwain (carom seeds) – 1 tsp
- Regular spices according to taste preference such as haldi, lal mirch powder, dhaniya powder, and salt
- Oil – 1 tbsp
For assembling the chaat
- Boiled chana – ½ cup
- Boiled corn – ½ cup
- Boiled potato (finely diced) – ½ cup
- Tomato (finely diced) – ½ cup
- Onion (finely diced) – ½ cup
- Cucumber (finely diced) – ½ cup
- Carrot (finely grated) – ½ cup
- Pomegranate seeds – ½ cup
- Dry roasted peanuts and chana – ½ cup
- Curd – ½ cup
- Tamarind dates chutney – 1 tbsp
- Coriander mint chutney – 1 tbsp
- Chaat masala – 2 pinches
Instructions
- Knead stiff dough of the papdi ingredients (all flour, all spices, and a teaspoon of oil).
- Roll this dough into a big flat thin sheet and cut diamond shapes with a shankar para cutter or knife. You can also cut it into small discs with a cookie cutter.
- Brush these diamonds or discs of dough with the remaining oil and bake for 12 minutes at 1800c. Your protein-rich papdi is ready. Store in an airtight jar.
- While making the chaat, break some of these papdi roughly with your hand into a bowl.
- Assemble all the other ingredients of the chaat into this bowl.
- Garnish with some chopped coriander leaves and chaat masala and serve immediately.