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Making time: 1 hour collectively(papdi, chutneys and pakodis can be made in advance at convenience)
makes: 3 servings
papdi (2 weeks in an airtight container)
- Mix flour, ajwain, salt and oil. rub together.
- Use some water and knead into soft dough.
- Roll into large thin rounds. prick all over with fork or knife.
- Place on a clean cloth. repeat for all dough.
- Heat oil, take one round at a time.
- Cut out small rounds from it with a cutter or small katori.
- Each round should be about 1 inch in diameter.
- Fry them in hot oil to a light golden brown.
- Drain, keep aside. cool, store till required for use.
- Slit chillies, deseed and rub with salt and lemon juice.
- Keep aside for 5 minutes, wash under tap and towel dry.
- Make medium thick batter of flour, salt and little water.
- Add hot oil to batter and mix.
- Deep each chilli in it, and deep fry in hot oil till golden.
- Drain keep aside.
- Mix the two chutneys together.
- Dip each papdi and pakodi in chutney mixture.
- Spread papdis and pakodis in a large plate.
- Sprinkle chopped potato all over.
- Drizzle beaten curd over them.
- Sprinkle salt, cumin and chaat masala all over.
- Garnish with chopped onion, coriander and sev.
- Serve immediately.
- Alternatively, make in individual bowls as required.
This recipe was contributed by chandapappa on 02 Sep 2002
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