Healthy Air Fryer Sev PuriVeg

1

Mix 1 cup whole wheat flour, 1/4 tsp salt, 1/2 tsp crushed ajwain, and 2 tsp ghee. Rub until it forms a crumble texture, then add enough water to knead a firm dough.

2

Let the dough rest for 15-20 minutes. Divide into balls, roll thin, and poke with a fork to prevent puffing. Use a small lid/cutter to cut circular shapes.

3

Preheat to 180°C. Lightly oil both sides of the papdi and air fry for about 10 minutes (checking periodically).

4

Alternatively, fry in medium-hot oil until golden brown.

1

Blend 2 tbsp Kashmiri red chili powder (made into a paste with water), 10-12 garlic cloves, salt, 1/2 tsp sugar, 1 tsp roasted chana, and a squeeze of lemon juice.

2

Mix 2 tsp roasted cumin powder, 1 tsp red chili powder, 1/2 tsp black pepper, 1/2 tsp black salt, and 1 tsp chaat masala.

3

Mix 1/2 cup amchoor powder (mango powder), 1/4 cup jaggery powder, 1/4 cup sugar, 1 tbsp salt, 2 tsp Kashmiri chili powder, 1 tbsp roasted cumin, and 1/2 tsp garam masala. Add water and boil until the consistency thickens.

4

Blend 1 cup fresh coriander, 1/2 cup mint leaves, 4-5 green chilies, a piece of ginger, 1 tbsp roasted chana, black salt, white salt, cumin, and lemon juice with a few ice cubes for color.

1

Arrange the papdi on a plate.

2

Top with small pieces of boiled potato.

3

Sprinkle with the prepared chaat masala and some finely chopped onions.

4

Drizzle the green chutney, sweet chutney, and a little garlic red chutney.

5

Finish with a generous amount of nylon sev, optional chopped raw mango (kachchi kairi), fried chana dal, spiced peanuts, and fresh coriander leaves.