Dahi Papdi Chaat Recipe - Cooking Index
Dahi Papdi Chaat Recipe - Cooking Index
| Basic Papdi | ||
| 100 x | Besan | |
| 1/2 teaspoon | Ajwain | |
| 1/4 teaspoon | Crushed peppercorns | |
| 30 x | Oil - to mix | |
| 50 x | Water - to mix | |
| Salt - to taste | ||
| 1 | Baking soda | |
| Oil - for frying | ||
| Chaat | ||
| Papdi - (above) | ||
| 2 | Boiled potatoes | |
| 1/2 teaspoon | Chaat masala | |
| 1/2 teaspoon | Red chile powder | |
| 1/4 x | Coriander leaves | |
| 150 x | Curds | |
| Chutney | ||
| 100 x | Tamarind | |
| 75 x | Jaggery | |
| 1 teaspoon | Red chile powder | |
| 1/4 teaspoon | Black salt | |
| 3/4 teaspoon | Dhania jeera powder | |
| Salt - to taste |
To Make The Papdi:
Mix the besan, ajwain, crushed peppercorns, salt and baking soda. Rub in the oil , add water and make a stiff dough. Roll the dough in big round, cut long strips out of it and cut them in quarters. Deep fry until crisp and golden yellow over a slow fire.
To Make Chutney:
Soak the tamarind in a little hot water and mash well. Strain the tamarind sauce, add all the other ingredients, and heat until it thickens. Keep aside to cool.
To Make Dahi Papdi Chaat:
Beat curds and mix salt and chile powder. Peel and dice the potatoes. Spread papdi on a plate, and top with diced potatoes. Pour the chutney generously on top and cover with the curd mix. Sprinkle with chaat masala and garnish with coriander leaves.
Source:
Femina Magazine
Average rating:
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