Papri Chaat


by


  This recipe has been viewed 3250 times

Making time: 1 hour collectively(papdi, chutneys and pakodis can be made in advance at convenience)
makes: 3 servings
shelf life:
papdi (2 weeks in an airtight container)

Add your private note

Papri Chaat recipe - How to make Papri Chaat

Tags

Preparation Time: NA   Cooking Time: NA   Total Time:    
Show me for servings

Ingredients

For papdi:
1 cup plain flour (maida)
2 tsp oil or ghee
2 tsp carom seeds (ajwain)
salt to taste
oil to deep fry

For chilli pakodi:
15 green chillies
salt to taste
1 tsp lemon juice
1/2 cup besan (Bengal gram flour)
a pinch of baking soda
1/2 tsp hot oil
oil for deep frying

Other ingredients:
1/4 cup Khajur Imli ki Chutney
1 tbsp Green Chutney
1 tsp cumin seeds (jeera) powder
1/2 tsp chaat masala
2 tbsp fresh beaten curds (dahi)
salt to taste
1 boiled potato, chopped
finely chopped coriander (dhania) leaves
1 onion, finely chopped
1 tbsp fine sev
Method
For papdi:

  1. Mix flour, ajwain, salt and oil. rub together.
  2. Use some water and knead into soft dough.
  3. Roll into large thin rounds. prick all over with fork or knife.
  4. Place on a clean cloth. repeat for all dough.
  5. Heat oil, take one round at a time.
  6. Cut out small rounds from it with a cutter or small katori.
  7. Each round should be about 1 inch in diameter.
  8. Fry them in hot oil to a light golden brown.
  9. Drain, keep aside. cool, store till required for use.

For chilli pakodi:

  1. Slit chillies, deseed and rub with salt and lemon juice.
  2. Keep aside for 5 minutes, wash under tap and towel dry.
  3. Make medium thick batter of flour, salt and little water.
  4. Add hot oil to batter and mix.
  5. Deep each chilli in it, and deep fry in hot oil till golden.
  6. Drain keep aside.

To serve:

  1. Mix the two chutneys together.
  2. Dip each papdi and pakodi in chutney mixture.
  3. Spread papdis and pakodis in a large plate.
  4. Sprinkle chopped potato all over.
  5. Drizzle beaten curd over them.
  6. Sprinkle salt, cumin and chaat masala all over.
  7. Garnish with chopped onion, coriander and sev.
  8. Serve immediately.
  9. Alternatively, make in individual bowls as required.


Member Photo
This recipe was contributed by chandapappa on 02 Sep 2002


Know more about this member, Click Here

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews