Papdi Chaat

Lamb Keema, Mint Chutney, Tamarind Chutney, Yogurt Mousse

Chef Jassi Bindra of Amrina | The Woodlands, TX

---

Adapted by StarChefs  |  September 2025 |  Photo: Will Blunt

INGREDIENTS

Lamb Keema:
Yield: 4 quarts
80 milliliters sunflower oil
1 pound chopped onions
2 tablespoons ginger-garlic paste
6 bay leaves
2 tablespoons Kashmiri chile powder
2 tablespoons cilantro seed powder
1 tablespoon Kitchen King masala powder
½ tablespoon turmeric powder
1 pound ground lamb
5 ounces extra heavy tomato purée
1 tablespoon garam masala powder

Papdi:
Yield: 150 to 200 papdi discs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon cumin seeds
1 teaspoon ajwain seeds
Kosher salt
2 tablespoons clarified butter
Oil for frying

Mint Chutney:
Yield: 20 ounces
½ ounce mint leaves
1½ pounds chopped cilantro
½ ounce chopped ginger
½ ounce peeled garlic cloves
5 Thai green chiles
¼ tablespoon roasted cumin powder
½ teaspoon black salt
½ tablespoon kosher salt
1 tablespoon chaat masala
½ tablespoon lemon juice
½ tablespoon granulated sugar
10 ounces avocado pulp

Tamarind Chutney:
Yield: 20 ounces
½ cup seedless tamarind
½ cup seedless dates
½ cup jaggery
1 teaspoon cilantro powder
1 teaspoon Kashmiri chile powder
½ teaspoon fennel powder
½ teaspoon cumin powder
½ teaspoon ginger powder
Kosher salt

Yogurt Mousse:
Yield: 1 iSi canister
½ cup yogurt
1 teaspoon rose water
2 teaspoons granulated sugar
Kosher salt

To Assemble and Serve:
Yield: 1 serving
Chaat masala

METHOD

For the Lamb Keema:
In a pan over medium flame, heat oil. Add onions, garlic-ginger paste, and bay leaves. Sauté until onions are soft and golden brown. Stir in chile powder, cilantro seed powder, Kitchen King powder, and turmeric powder. Cook until fragrant, then add a splash of water. Continue cooking until spices begin releasing oil. Add lamb and mix to combine. Stir in tomato purée. Cook 80 minutes. Season with garam masala. Cook additional 15 minutes. Remove from heat and let cool.

For the Papdi:
In a mixing bowl, whisk to combine flours, seeds, and salt. Add butter and mix until a crumb-like texture is achieved. Add 6 tablespoons water and mix to combine. Transfer dough to a lightly floured work surface and knead until smooth and elastic. Let rest 30 minutes at room temperature. Knead once more, then separate dough into even portions. Using a rolling pin, roll out dough until a thin, even layer is achieved. Using a 2½-inch cookie cutter, punch out discs. Set aside. In a fryer, heat oil to 350°F. Add discs and fry until golden brown. Transfer to a paper towel-lined plate and let drain.

For the Mint Chutney:
In a mixing bowl, combine herbs, ginger, garlic, chiles, cumin, salts, masala, lemon, and sugar. Using a Vitamix Commercial immersion blender, purée until smooth. Add avocado pulp and blend until smooth. Transfer to a bowl set over an ice bath. Keep cool.

For the Tamarind Chutney:
In a pot over medium heat, add tamarind, dates, jaggery, and 2 cups water. Bring to a boil. Stir in spices. Once mixture has softened, mash into a paste. Strain into a nonreactive container and let cool. Transfer to an airtight container and refrigerate.

For the Yogurt Mousse:
In a mixing bowl, whisk to combine all ingredients and 60 milliliters water. Strain through a fine mesh strainer into an iSi container with 2 charges. Shake and refrigerate.

To Assemble and Serve:
In a pot over medium-low flame, heat Lamb Keema. Place 5 spoonfuls warmed Lamb Keema into the center of a serving plate. Drizzle with desired amount Tamarind Chutney and Mint Chutney. Top with 4 discs Papdi. Season with chaat masala, additional Tamarind Chutney, and additional Mint Chutney. Finish with Yogurt Mousse.

---