Papdi Chaat

Crunchy fried papdi wafers piled with chickpeas, potato, yogurt, tamarind, and green chutney in every bite.

Ingredients

• 400g lamb shoulder
• 300g naan bread
• 2 tbsp minced garlic
• 1 1/2 tsp mustard seeds
• 2 tbsp neutral vegetable oil
• a generous handful of potatoes
• a handful of fresh cilantro, chopped
• a drizzle of tamarind paste
• 2 cups water
• 1/2 tsp ground turmeric
• 2 yellow onions, chopped
• a generous spoonful of plain yogurt

Instructions

1. 1

   Prepare the flattened rice (poha) base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the large prawns, potatoes, crushed green cardamom pods, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat ghee in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the flattened rice (poha) until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the large prawns mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the flattened rice (poha) with the filling, a spoonful of plain yogurt, and a scattering of cilantro.

7. 7

   Add a final touch of lemon wedges for extra flavor and texture.

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