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Papdi Chaat

Ingredients:

All purpose flour (Maida): 1 Cups
Semolina (Sooji) : 1/4 cup
Ajwain seeds (Thymol) or kalonji (onion seeds) : ½ tsp
Oil to knead dough for papdi : 2 tbsp
Salt : ½ tsp
Lukewarm water for kneading dough for papdi : 1/3 cup
Oil for frying papdi
Potatoes : 2 medium, boiled, peeled and cut into small pieces
Chick peas (kabuli channa) : ½ cup, boiled
Curd : 2-3 cups , whipped
Finely chopped green chilies as per taste
Finely chopped coriander leaves
Imli (tamarind) chutney
Mint- coriander (pudina- dhania) chutney (optional)
Rock salt (kalanamak)  as per taste
Red chilli powder as per taste
Roasted cumin (Zeera) seed powder
Chaat masala
Salt as per taste

Directions:

  • Mix maida, sooji salt and ajwain or kalonji seeds. Add oil and rub it so that it is incorporated in the flour properly. Knead a firm dough with help of lukewarm water.
  • Cover the dough with a wet cloth and set aside for 20 minutes to half an hour.
  • Take a small ball of dough and roll out a big circle on rolling board with help of rolling pin.
  • Now using knife cut the circle of dough into long strips  except on the ends as shown in the picture above.
  • Prick with a knife or a fork all over to ensure papdi do not puff while frying.
  • Now fold one end in Japanese fan fashion and press to fix it up. Repeat for the other end.
  • If you are finding the above procedure confusing then you can also simply roll dough ball into thin chapatti, prick all over with a knife and cut it into square pieces.
  • Heat oil in a kadhai on medium flame. To check the right temperature of oil put a pinch of dough into the oil. The dough should sizzle immediately and come up on the surface of oil slowly.
  • Dip the papdi  in oil. After some time it will come up the surface slowly. Remove the papdi from oil when it is light brown.
  • Soak the excess oil of papdi in a tissue paper.
  • Let the papdis cool at room temperature. Later arrange the papdis on the plate. You can also store these papdis for a month in an air tight container.
  • Now spread beaten curd on the papdi.
  • Add some boiled potato pieces ,chickpeas and chopped green chilies.
  • Add imli chutney or pudina -dhania chutney or both.
  • Sprinkle chaat masala, red chili powder, kala namak, roasted zeera powder and salt as per taste.
  • Finally garnish papdi chaat  with finely chopped coriander.

 

 

Serves/Makes:  3-4

     

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