As we entered the month of Ramzan, we talked to food writer, stylist, and home-cook Noreen Wasti about her iftar go-tos. For Noreen, food is a way to honor and uphold traditions and preserve her memories of loved ones.
“This is our first Ramzan without my father. Papri chaat was one of his favorite dishes, and growing up it was always a part of our iftar spreads. We remember and honor him through preparing the foods he cherished most.”
Chaat is a very broad category of snack food that is open to interpretation and variation. It can be served as a starter to your big Eid al-Fitr spread or consumed as a sidewalk snack when you’re on-the-go. Noreen’s version is served with chutneys and chickpeas, yogurt spreads and fresh herbs.
Noreen’s Papri Chaat
- 1 cup all-purpose flour
- 1/2 tsp. cumin seeds
- 1/2 tsp. nigella seeds
- 1/2 tsp. salt
- 2 tbsp. + 1/2 cup neutral oil, divided
Combine flour, cumin seeds, nigella seeds, salt, 2 tbsp. of oil, and 1/3 cup of water in a bowl. Knead until it forms a dough, adding more water if needed. Cover with a damp towel and set aside, 20 minutes. On a floured surface, roll the dough to around 2 mm. thick. Use a cookie cutter or glass to cut rounds from the dough (2 in. wide). Set aside on a lightly floured plate. Tear leftover scrap dough into small pieces, set aside.Heat 1/2 cup of oil over medium heat in your Always Pan. Fry the papris until golden brown and crisp on both sides. Remove from heat and set on a plate lined with paper towels. Fry the remaining dough scraps, set aside.