Crispy Noodle Salad
A delightful dish featuring crunchy noodles and fresh veggies, perfect for light lunches, side dishes, or appetizers.
Ingredients
For the Papdi
- 1/4 cup ghee or butter
- 1/2 tsp ajwain seeds
- 1/2 tsp nigella seeds
- 1/2 tsp cumin seeds
- 1 1/2 tsp white sesame seeds
- 1 1/2 tsp black sesame seeds
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 3/4 tsp black salt
- 6 to 8 tbsp water
- Vegetable oil for frying
For the Green Chutney
- 1 1/2 cups freshly chopped cilantro Use tender stems and leaves
- 1 1/2 cups mint leaves
- 1 large clove garlic, diced
- 1/4 diced yellow onion
- 2 green serrano peppers, sliced
- 1 tsp freshly minced ginger
- 1 1/2 tsp ground cumin
- 1 tsp black salt
- 1 Tbsp packed brown sugar
- Juice of 1/2 lime
- 1/2 cup water
For the Tamarind Date Chutney
- 3/4 cup tamarind concentrate
- 3/4 cup chopped dried dates (about 15 dates)
- 1/2 cup packed brown sugar
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp red chili powder (optional)
- 1 tsp freshly minced ginger
- Juice of 1/2 lemon
- 1 cup water
- 1 tsp black salt
For the Potatoes
- 1 lb baby potatoes, quartered
- 1 tsp kosher salt
For Serving
- Cooked chickpeas
- Yogurt
- Diced red onion
- Sliced red chilis (optional)
- Diced tomatoes
- Sev
- Cilantro leaves
- Pomegranate seeds
- Chaat masala
Instructions
For the Papdi
- In a medium pan over medium-low heat, melt the ghee. Add the seeds and toast, swirling the pan occasionally until the white sesame seeds are lightly golden, about 1 minute. Remove from heat and let cool.
- In a large bowl, mix together the flours and black salt. Stir in the cooled ghee mixture and use your fingers to work it evenly into the flour mixture.
- Gradually stir in water and knead to form a cohesive ball of dough. Cover and let rest for 30 minutes to 1 hour.
- Halve the dough, then roll each piece to about 1/8 inch thick. Prick the dough with a fork and cut out rounds using a 2-inch cookie cutter. Transfer to a baking sheet lined with parchment. Repeat with the remaining dough.
- Heat 1 inch of vegetable oil in a large pot to between 350 and 375 degrees Fahrenheit.
- Fry the papdi in batches, stirring occasionally, until golden, about 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining papdi.
For the Green Chutney
- Combine all ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator until ready to use.
For the Tamarind Date Chutney
- In a medium pot over medium heat, combine all ingredients and bring to a simmer. Reduce heat to low and cook, stirring occasionally until dates break down into a paste, about 20 minutes.
- Use a potato masher to mash until smooth, or blend for a smoother texture. Let cool and store in the refrigerator.
For the Potatoes
- In a large pot, add potatoes and salt. Cover with water and bring to a boil. Cook until tender, about 9 minutes. Drain and let cool.
- Remove potato skins if desired.
To Serve
- On a large plate, place 9 to 12 papdis in a single layer. Top with cooked potatoes, chickpeas, yogurt, chutneys, red onion, optional chilis, tomatoes, sev, cilantro, and pomegranate. Sprinkle with chaat masala before serving.
Notes
Serve the Crispy Noodle Salad as a vibrant centerpiece for your meal, or in individual bowls for a casual gathering. Pairs well with drinks and can be enjoyed at room temperature. If you have leftovers, store the salad components separately; the papdi stays crisp in an airtight container.