Instructions

1. Make the papdi dough:
2. Place 3/4 cup all-purpose flour, 1/4 cup whole wheat flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon ajwain seeds in a medium bowl and stir to combine. Add 2 teaspoons of the canola oil and rub the oil into the dry ingredients with your fingers until it looks like fine sand.
3. Add 3 tablespoons of the room temperature water and mix together with your hands until a shaggy dough starts to form. If the dough looks too dry, add more water 1 tablespoon at a time until it just comes together (this will be a very stiff dough). Turn the dough out onto a work surface and knead until it forms a smooth ball, 3 to 5 minutes. Press into a disk, wrap in plastic wrap, and let rest at room temperature for at least 30 minutes. Meanwhile, make the chutneys.
4. Make the tamarind-date chutney:
5. Pit 4 Medjool dates and place in a small saucepan. Add 3 tablespoons jaggery or packed light brown sugar, 2 tablespoons tamarind concentrate, 1/2 teaspoon Kashmiri chili powder, 1/4 teaspoon cumin seeds, and 1/4 teaspoon kosher salt. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the dates have plumped a little.
6. Remove from the heat, transfer to a blender, and let cool for 5 minutes. Juice 1/2 medium lime until you have 1 teaspoon lime juice, add to blender, and blend until smooth. Taste and season with more kosher salt as needed. Transfer the chutney to a small bowl and rinse out the blender.
7. Make the green chutney:
8. Prepare the following, adding each to the blender as you complete it: Coarsely chop the leaves and tender stems of 1 medium bunch cilantro until you have 1 1/2 cups. Pick the leaves from 1 medium bunch fresh mint until you have 1 cup. Trim and coarsely chop 1 or 2 serrano peppers. Juice 2 medium limes until you have 3 tablespoons.
9. Add 3/4 teaspoon kosher salt and blend until smooth. If the mixture is too thick, blend in 1 tablespoon water at a time until it reaches a thick, spoonable texture. Transfer to a small bowl. If not using right away, press a sheet of plastic wrap directly onto the surface of the chutney to slow oxidation.
10. Form and fry the papdi:
11. Divide the papdi dough into 3 pieces (about 2 1/3 ounces each) and cover 2 of the pieces with plastic wrap. Roll the remaining piece of dough out into a very thin round about 7-inches wide or 2 millimeters thick. Cut as many rounds as possible out of the dough with a 2 1/2-inch round cutter (7 to 8). Transfer the rounds to a baking sheet in a single layer, reserving the scraps.
12. Repeat rolling and cutting out the remaining 2 pieces of dough. Combine and press the scraps into a single piece of dough and let rest for a few minutes, then repeat the rolling and cutting process once more. Prick each dough round 3 to 4 times with a fork to help create small bubbles when frying rather than having the whole disk puff up like a puri.
13. Heat the remaining 2 cups canola oil in a Dutch oven or large cast iron skillet over medium-high heat to 375°F. Meanwhile, fit a wire rack onto a second baking sheet or line the baking sheet with paper towels.
14. Fry 7 dough rounds per batch: Gently drop into the hot oil and fry, flipping halfway through, until golden-brown, 90 seconds to 2 minutes total. Using a slotted spoon or mesh spider, transfer the papdi to the second baking sheet.
15. Assemble the papdi chaat:
16. Place 1 cup plain yogurt, 1/4 teaspoon of the kosher salt, and 1 to 2 tablespoons water in a small bowl and whisk until it is a loose, spoonable texture. Peel and dice 1 small red onion.
17. Drain and rinse 1 (about 15-ounce) can chickpeas, then pat dry with a kitchen towel or paper towels. Transfer to a large bowl. Add 1 cup boiled, cubed potatoes, 2 teaspoons chaat masala, 1/2 teaspoon ground cumin, 1/2 teaspoon Kashmiri chili powder, and the remaining 1/2 teaspoon kosher salt. Mix until evenly combined. Taste and season with more chaat masala and kosher salt as needed.
18. When ready to serve, divide the papdi between 4 plates to make 4 portions. Top each portion with some of the whisked yogurt and a couple generous spoonfuls of both the tamarind date and green chutneys. Divide 1/2 cup pomegranate arils between the 4 portions if using, and garnish with the onion, about 1/2 cup nylon sev, and fresh cilantro leaves.