This is a great summer-time chaat made with chickpeas, roasted corn, avocado, onions, garlic, and cherry tomatoes topped with tamarind and mint chutneys and homemade papdi!
Roasted Corn and Avocado Papdi Chaat
Ingredients
Papdi
- 2/3 cup multi-grain flour (can find at any indo-pak store, may sub with ap flour)
- 3-4 Tbsp warm water
- 1 Tbsp oil
- 1/2 tsp salt
- 1 pinch ajwan seeds
Chaat
- 1 15 oz can chick peas
- 2 corn cobs (may use frozen or canned corn too)
- 2 Tbsp olive oil
- 8-10 cherry tomatoes
- 1 garlic glove (finely minced)
- 1/2 small onion (diced)
- 1 avocado
- juice of a lime (to taste)
- 2 tsp chaat masala
- 1/2 tsp black pepper
- salt (to taste)
- 2-3 Tbsp mint chutney
- 2-3 Tbsp tamarind chutney
Instructions
Papdi
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In a bowl, combine the flour, salt, and ajwan.
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Slowly drizzle in a tablespoon of water at a time until you form a smooth dough ball. Coat the ball with the oil and kneed for a few minutes. Cover and set aside for 15 minutes.
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Roll out the dough (should be about as thick as pie crust). Using a small cookie-cutter, cut out circles and fry in about an inch or two of oil on medium-high heat until golden brown. The papdi should puff up as you fry them.
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Set aside on a plate lined with paper-towel.
Chaat
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Boil the corn cobs, cut the kernels off, and sautee the kernels in a little bit of oil in a pan until they turn lightly brown with a bit of salt.
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In a serving bowl, add the drained chickpeas, corn, sliced cherry tomatoes, garlic, onions, and avocado.
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Season with salt, pepper, and chaat masala.
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Top with the papdi (rip into smaller pieces) and chutneys.