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Papdi Chaat (Non-Spicy) Recipe

Papdi Chaat (Non-Spicy) is a popular Indian Snack
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Easy
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For papdi:
  • 1 cup - plain flour
  • 2 tsp - oil or Ghee
  • 1/4 tsp - ajwain seeds
  • salt to taste
  • oil to deep fry
  • For pakodi:
  • 1/2 cup - moong dal, soaked for 6 hours
  • 1/2 cup - urad dal, soaked for 6 hours
  • salt to taste
  • oil for deep frying
  • Other ingredients: 1/4 cup - Tamarind chutney
  • 1 tbsp - green chutney
  • crushed cumin powder
  • 1/2 tsp - chaat masala
  • 2 tbsp - beaten fresh Curd
  • salt to taste
  • 1 - boiled Potato chopped
  • 1 tsp - coriander leaves, finely chopped
  • 1 - onion, finely chopped
  • 1 tbsp - fine sev
  • How to Make Papdi Chaat (Non-Spicy):

    1. For papdi:
    2. Mix flour, ajwain, salt and oil. Rub them together.
    3. Use some water and knead into a soft dough.
    4. Roll it into large thin rounds.
    5. Prick all over with a fork or knife.
    6. Place it on a clean cloth.
    7. Repeat for all dough.
    8. Heat oil, take one round at a time.
    9. Cut out small rounds from it with a cutter or a small katori.
    10. Each round should be about 1 inch in diameter.
    11. Fry them in hot oil till it turns golden brown.
    12. Drain it and keep it aside.
    13. Cool and store it till further required.
    14. For pakodi:
    15. Grind the dals into a thick batter. Add salt.
    16. deep-fry small round pakodis till they become crisp.
    17. Soak this in water for 10 mins.
    18. Drain, gently squeeze out excess water and keep aside.
    19. To serve:
    20. Mix the two chutneys together.
    21. Dip each papdi and pakodi in the chutney mixture.
    22. Spread papdis and pakodis in a large plate.
    23. Sprinkle chopped potato over them.
    24. Sprinkle beaten curd over them.
    25. Sprinkle salt, cumin and chaat masala on them.
    26. Garnish with chopped onions, coriander and sev.
    27. Serve immediately.




     

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