Kuttu Papdi Chaat

Ingredients

• 1 cup buckwheat flour (kuttu ka atta)
• Salt to taste
• 1 teaspoon cumin seeds
• 1 tablespoon ghee
• 2 teaspoons ginger-green chilli paste
• 4 tablespoons chopped fresh coriander leaves
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 green chilli, chopped
• ½ teaspoon roasted cumin powder
• ½ teaspoon red chilli powder
• ½ teaspoon chaat masala
• 1 medium sweet potato, boiled, peeled and cut into small pieces
• 1½ tablespoons green chutney
• 2 tablespoons date and tamarind chutney
• Nylon sev to sprinkle

Method

1. Preheat oven to 180⁰ C.
2. Heat ¾ cup water in a deep non-stick pan, add salt, cumin seeds, ghee and ginger-green chilli paste and mix well.
3. Add buckwheat flour and mix. Add coriander leaves and mix well. Sprinkle 2 tablespoons water, cover and cook for 2-3 minutes.
4. Transfer the mixture onto a plate, cool slightly and knead well to form smooth dough.
5. Sprinkle some buckwheat flour on the surface and roll out the dough into thin roundel. Prick with a fork and then cut into small roundels with a cookie cutter.
6. Arrange on a greased baking tray, keep the tray in the preheated oven and bake for 8-10 minutes. Bring the tray out and set aside to cool.
7. For topping, take onion in a bowl, add tomato, green chilli, roasted cumin powder, red chilli powder, chaat masala, 2 tablespoons coriander leaves, sweet potato, green chutney, date and tamarind chutney and mix well.
8. Arrange the papdis on a serving plate and top up with sweet potato mixture.
9. Sprinkle sev and serve immediately.