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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

  1. In a bowl, combine the flour, salt, and ajwan.

  2. 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.

  3. 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.

  4. Set aside on a plate lined with paper-towel.

Chaat

  1. 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.

  2. In a serving bowl, add the drained chickpeas, corn, sliced cherry tomatoes, garlic, onions, and avocado.

  3. Season with salt, pepper, and chaat masala.

  4. Top with the papdi (rip into smaller pieces) and chutneys.