Papri Chaat

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Kollu Sundal, Best Zero Oil Bake Potato Chips, Easy Moong Dal Dahi Vada Chaat

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4

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

How to Make Papri Chaat

  • To make papri:
  • Mix the semolina, salt and flour and make a tight dough with the 1 tbsp oil and water.
  • Make marble sized balls and roll into 3 cm diameter.
  • Prick with a fork.
  • Deep-fry on low medium heat till pink on both sides.
  • Remove drain on absorbent paper and cool.
  • To make papri chaat masala:
  • Heat a pan on medium heat, add the coriander powder and roast for 30 seconds.
  • Add the cumin powder and roast for another 30 seconds.
  • Remove from heat transfer to a bowl.
  • Add the chilli powder and both the salts.
  • Mix and store in airtight container when cold.
  • To make tamarind chutney:
  • 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.
  • Mash the tamarind and strain the juice into a bowl.
  • Heat oil in a pan.
  • Add cumin seeds and as soon as they start spluttering, remove from heat and add the powdered spices and salt.
  • Stir and then add the tamarind juice. Add crushed jaggery and return to heat.
  • Let mixture attain a semi thick consistency.
  • Cool and refrigerate.
  • To make coriander chutney:
  • Grind all ingredients (except lime juice) together in a blender.
  • Add lime juice and check seasoning.
  • Arrange the papris on a plate.
  • Pour the yogurt over it and sprinkle papri chaat masala, salt and red/yellow chilli powder over it.
  • Arrange the chickpeas, and potatoes on top.
  • Drizzle the tamarind chutney, coriander chutney and garnish with ginger juliennes.