Preparation Time: 30-40 minutes
Prepare the dough: In a large bowl, mix all-purpose flour, carom seeds, cumin seeds, and salt. Add oil and rub it into the flour until it resembles breadcrumbs. Knead the dough: Gradually add water and knead into a stiff dough. Cover and let it rest for 15-20 minutes. Roll the papdis: Divide the dough into small portions and roll each into thin circles (about 1-2 inches in diameter). Fry the papdis: Heat oil in a deep pan. Fry the rolled papdis until they turn golden and crisp. Remove and drain on a paper towel. Let them cool completely.
Arrange the papdis: Place 8-10 crispy papdis on a serving plate. Add toppings: Add small portions of boiled potatoes, boiled chickpeas, chopped onions, and tomatoes over the papdis. Add yogurt and chutneys: Drizzle whisked yogurt over the toppings. Add tamarind chutney and mint chutney as per your taste
Season: Sprinkle roasted cumin powder, chaat masala, red chili powder, and salt. Final garnishing: Top it with sev, fresh coriander leaves, and pomegranate seeds (optional) for added color and flavor.
Serve the papdi chaat fresh to retain the crispness of the papdis.
