Ingredients:
Papdi / Papri 8 – 10
Potato 1 Small
Cooked Chickpeas 2 – 3 tbsps
tamarind choutni1 tbsp
Green choutney 2 tbsps
Garlic Choutney 1 tsp (optional)
Plain Yogurt 4 tbsps
Garam Masala 1/2 tsp
Roasted Cumin Powder 1/4 tsp
Red Chilli Powder 1/8 tsp
Chaat Masala 1/4 tsp
Black Salt a Pinch
Cilantro Few Sprigs
Fine Sev 1 tsp
Salt to taste
Potato 1 Small
Cooked Chickpeas 2 – 3 tbsps
tamarind choutni1 tbsp
Green choutney 2 tbsps
Garlic Choutney 1 tsp (optional)
Plain Yogurt 4 tbsps
Garam Masala 1/2 tsp
Roasted Cumin Powder 1/4 tsp
Red Chilli Powder 1/8 tsp
Chaat Masala 1/4 tsp
Black Salt a Pinch
Cilantro Few Sprigs
Fine Sev 1 tsp
Salt to taste
Makes: around 15 Papdi
Papdi:
Papdi:
Plain Flour / Maida 3/4 Cup
Oil 1 tsp
Salt to taste
Oil for deep frying
Method of preparation:
Oil 1 tsp
Salt to taste
Oil for deep frying
Method of preparation:
To prepare papdi, mix together plain flour, oil and salt in a mixing bowl.
Add sufficient water and knead into a pliable soft dough.
Leave the dough covered for around 20 minutes.
Add sufficient water and knead into a pliable soft dough.
Leave the dough covered for around 20 minutes.
Divide the dough into 15 – 20 portions.
Take each portion of the dough and roll each into 2 – 2 1/2 inch diameter papdi.
Make sure the rolled out papdi is not too thin and not too thick.
Prick each padi multiple times with help of a fork to avoid puffing.
Take each portion of the dough and roll each into 2 – 2 1/2 inch diameter papdi.
Make sure the rolled out papdi is not too thin and not too thick.
Prick each padi multiple times with help of a fork to avoid puffing.
Fill a deep frying pan till 3/4th full and heat it on medium – high heat.
When oil gets hot, add around 5 rolled out papdi carefully into hot oil.
Deep fry the papdi till golden brown on both sides and crisp.
Remove the papdi with slotted spoon and transfer to a absorbent paper.
Let the papdi come to room temperature before storing them in a tight jar for further use.
If the papdi is not crisp once it comes to room temperature, put them back into hot oil and fry till crisp.
When oil gets hot, add around 5 rolled out papdi carefully into hot oil.
Deep fry the papdi till golden brown on both sides and crisp.
Remove the papdi with slotted spoon and transfer to a absorbent paper.
Let the papdi come to room temperature before storing them in a tight jar for further use.
If the papdi is not crisp once it comes to room temperature, put them back into hot oil and fry till crisp.
Clean and finely chop cilantro.
Whisk yogurt with few tbsps of water and a small pinch of salt.
Boil the potato, peel and thoroughly mash it.
Add cooked chickpeas to the mashed potato along with turmeric powder, cumin powder, garam masala and salt.
Whisk yogurt with few tbsps of water and a small pinch of salt.
Boil the potato, peel and thoroughly mash it.
Add cooked chickpeas to the mashed potato along with turmeric powder, cumin powder, garam masala and salt.
Arrange flat crisp papdi on a serving plate.
Layer each papdi with a teaspoon of mashed potato and garbanzo mixture.
Pour a tsp or more of tamarind chutney and green chutney on each layered papdi.
Finally pour the whisked yogurt on each papri along with garlic chutney.
Sprinkle red chilli powder, chaat masala and black salt to taste.
Garnish with fine sev and cilantro and serve dahi papdi chaat immediately
Layer each papdi with a teaspoon of mashed potato and garbanzo mixture.
Pour a tsp or more of tamarind chutney and green chutney on each layered papdi.
Finally pour the whisked yogurt on each papri along with garlic chutney.
Sprinkle red chilli powder, chaat masala and black salt to taste.
Garnish with fine sev and cilantro and serve dahi papdi chaat immediately
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