Toss with the chickpeas, chaat masala, and a squeeze of lime, if you like. To make the mint-coriander chutney, blend the mint, coriander, jalapeño, lemon juice and a pinch of salt in a blender or food processor until well blended, scraping down the side of the bowl.īoil the potato in a small saucepan just until tender drain and toss with butter while it’s still warm. Transfer with tongs to a paper towel-lined plate as they cook, and shower with salt. Heat about half an inch of oil in a skillet set over medium-high heat and cook the tortilla pieces until deep golden. To make the papdi, cut the flour tortillas into 1x2-inch pieces.
(Watch them carefully toward the end – once they start browning, they darken quickly!) Cool completely and break apart into large pieces.Ī big handful of fresh coriander (cilantro)ġ small jalapeño pepper, seeded and choppedġ small garlic clove, finely grated (optional) (I often roll them on the bottom of an inverted baking sheet, so that the rim doesn't interfere with my rolling.) Sprinkle with flaky walk and roll again to help it adhere.īake for about 15 minutes, or until deep golden.
Roll the dough out very thin – about 1/8-inch, as evenly as you can – on an ungreased baking sheet. Knead it a few times and let it rest while you preheat the oven to 425 degrees. Add the oil and water and stir just until the dough comes together. Put the flour into a bowl, add a big pinch of salt, any finely chopped fresh or dry herbs (rosemary!) or ground or crushed spices (Fennel! Cumin!) you think would be delicious, and a handful of seeds (again, if you want them). Tiny seeds, such as sesame, caraway or flax (optional) 1 1/3 cups all-purpose, whole wheat, barley or other flour (or a combination)įinely chopped or dry herbs or spices (optional)
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