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Papri Chaat

Papri Chaat is a popular Indian Snack
Author :
Category :
Vegetarian
Course :
Snack
Cuisine :
Indian
Technique :
One Dish
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

8 pieces papri

1 small potato, boiled and cubed or crumbled

4 tbsp - chick peas, boiled

1 tbsp - papri chaat masala

1/2 tsp - or to taste red/yellow chilli powder

1 tsp - Ginger juliennes soaked in water for 15 mins

4 to 6 tbsp - Tamarind chutney

8 to 10 tsp - chilled Yoghurt (whisked till smooth)

1 tbsp - coriander chutney

Salt to taste

To Make Papri:

500 gms - semolina (sooji)

150 gms - plain flour

2 tbsp - oil oil for deep frying

1/2 tsp - salt

To Make Papri Chaat Masala:

8 tbsp - freshly ground coriander powder

2 tbsp - freshly ground cumin powder

2 tbsp - Garam Masala powder

1 tsp - black salt

1 tbsp - yellow/red chilli powder or to taste

1 tsp - salt

To Make Tamarind Chutney :

100 gms - Tamarind

200 gms - Jaggery

1 tsp - chilli powder

1 tsp - black salt

1 tsp - cumin powder

2 tsp - dry Ginger powder

1/2 tsp - coriander powder

1 tsp - Cumin seeds

1 tsp - oil

Salt to taste

To Make Coriander Chutney:

1 bunch Coriander leaves

2 to 3 Green chillies

2 tbsp - Peanuts (or shelled pistachios)

1 tbsp - Lime juice

Salt to taste

Method

  1. To make papri:
  2. Mix the semolina, salt and flour and make a tight dough with the 1 tbsp oil and water.
  3. Make marble sized balls and roll into 3 cm diameter.
  4. Prick with a fork.
  5. Deep-fry on low medium heat till pink on both sides.
  6. Remove drain on absorbent paper and cool.
  7. To make papri chaat masala:
  8. Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
  9. Add the cumin powder and roast for another 30 seconds.
  10. Remove from heat transfer to a bowl.
  11. Add the chilli powder and both the salts.
  12. Mix and store in airtight container when cold.
  13. To make tamarind chutney:
  14. Boil tamarind in 1/2 litre of water. After water starts to boil, reduce heat and remove from heat after 5 mins and let it cool.
  15. Mash the tamarind and strain the juice into a bowl.
  16. Heat oil in a pan.
  17. Add cumin seeds and as soon as they start spluttering, remove from heat and add the powdered spices and salt.
  18. Stir and then add the tamarind juice. Add crushed jaggery and return to heat.
  19. Let mixture attain a semi thick consistency.
  20. Cool and refrigerate.
  21. To make coriander chutney:
  22. Grind all ingredients (except lime juice) together in a blender.
  23. Add lime juice and check seasoning.
  24. Arrange the papris on a plate.
  25. Pour the yogurt over it and sprinkle papri chaat masala, salt and red/yellow chilli powder over it.
  26. Arrange the chickpeas, and potatoes on top.
  27. Drizzle the tamarind chutney, coriander chutney and garnish with ginger juliennes.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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