Papdi Chaat Recipe

Papdi Chaat is a popular Indian Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Vegetarian
Course :
Snack
Cuisine :
Indian
Technique :
Shallow Fry
Difficulty :
Easy
Servings :
Serves 3
RATINGs :
Rated 5 based on 100 votes
5

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 chilli pakodi:
  • 15 - Green chillies
  • salt to taste
  • 1 tsp - Lemon juice
  • 1/2 cup - gram flour
  • pinch soda bicarb
  • 1/2 tsp - hot oil
  • 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:

    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 it with fork or knife.
    6. Place it on a clean cloth.
    7. Repeat this step for the entire dough.
    8. Heat oil and 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 light golden brown.
    12. Drain it and keep it aside.
    13. Cool and store till further required.
    14. For chilly pakodi:
    15. Slit chillies, remove the seeds and rub it with salt and lemon juice.
    16. Keep it aside for 5 mins, wash it under a tap and dry it with a towel.
    17. Make a medium-thick batter of flour, salt and little water.
    18. Add hot oil to it and mix well.
    19. Dip each chilly in it, and deep fry in hot oil till becomes golden in colour.
    20. Drain it and keep it aside.
    21. To serve:
    22. Mix the two chutneys together.
    23. Dip each papdi and pakodi in the chutney mixture.
    24. Spread papdis and pakodis in a large plate.
    25. Sprinkle chopped potato over them.
    26. Sprinkle beaten curd over them.
    27. Sprinkle salt, cumin and chaat masala on them.
    28. Garnish with chopped onions, coriander and sev.
    29. Serve immediately.



     

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