Papdi Chaat...

Ran out of ideas to make something new, tasty, easy and in a jiffy, here comes "Papdi Chaat" to your rescue.

Papdi Chaat... 

Ingredients-                                               
For the Papdis-

1 cup Maida/All Purpose Flour

1/4 cup Rava/Semolina/Suji, fine-grained

1 tsp Kalonji/Kalo Jeera

1/2 tsp Salt

2 tbsp Oil/Ghee                                       
1/2 cup Water

Oil for frying

Method-

In a large mixing bowl take 1 cup maida and 1/4 cup Rava, then add 1 tsp kalonji, 1/2 tsp salt and 2 tbsp oil/ghee.Crumble and mix well.

Knead a soft dough adding as much water as required.

Now divide the dough into half.

Dust maida and roll slightly thick like puri/luchi.

Using a cookie cutter/medium-sized bottle cap cut small round papdis.

Prick the papdi with a fork to prevent from puffing up.

Fry the papdis in medium hot oil. Alternatively, bake in a preheated oven at 180-degree celsius for 15-20 minutes.

Fry on low flame till the papdi floats. This takes around 1-2 minutes.

Now continue to fry on low to medium flame till they turn crispy and golden in colour.

Drain off the papdi over kitchen paper to absorb excess oil. You can make a Chaat out of these or store these in an airtight container for a month for future use.

For the Papdi Chaat-

24 flat crisp Papdis (puris or flour crispies)

250 grams chilled fresh Curd or Yogurt, whisked till smooth.

1 large Potato boiled, peeled and chopped.

2 cups boiled Chickpeas (kabuli chana or garbanzo beans)

1 small to medium Onion, finely chopped.

1 small to medium Tomato, finely chopped.  A handful of chopped Coriander leaves.

1/2 cup Mint-Coriander Chutney.

1/2 cup Tamarind Chutney.

1 teaspoon Red Chilli Powder

1 teaspoon roasted Cumin Powder

1 to 2 teaspoons Chaat Masala

1 teaspoon Black Salt or Rock Salt or Common Salt

1 to 2 teaspoons Lime Juice, optional       
1/2 cup Sev                                               
1/2 cup dry roasted Peanuts.

For the spicy Mint-Coriander Chutney-

1 cup chopped Mint leaves

1/2 cup chopped Coriander leaves

1 Green Chilli, chopped

1 to 2 teaspoon Lime Juice, preserves the green colour of the chutney.

Black Salt, to taste.

For the sweet Tamarind Chutney-

1/2 cup Tamarind

2 tablespoons Sugar, or as required/Jaggery.

1/2 teaspoon Red Chilli Powder

2 cups Water, or add as required.

Black Salt or Common Salt, to taste.

Method-

Cooking the Chickpeas-

Soak the chickpeas in enough water overnight or for 6-7 hours. Then pressure cooks the chickpeas with water and salt till it is completely cooked.

Making the green Mint-Coriander Chutney-

Blend all the ingredients with very little water to a smooth paste.

Keep aside.

Making sweet Tamarind Chutney-

Boil the tamarind in water.

When they become soft add the sugar/jaggery,red chilli powder and salt.

Cook further till the sugar/jaggery melts.

Switch off the burner and let the mixture cool.

If the chutney becomes too thick add some water to liquidize it.

Dry roast the peanuts with a dash of salt for 5 mins in the low medium flame till they become crispy.

For assembling the Papdi Chaat-

Arrange the papdis in a shallow bowl or plate.

Top it up with chopped boiled potatoes and cooked chickpeas.

Add the chopped onions and tomatoes to it.

Sprinkle some chaat masala and red chilli powder on it, at this stage.

Top these with cold yogurt/curd as much as you want.

Top it up with the spicy chutney as much as you want.

And then with the sweet chutney as much as you want.

Sprinkle some chaat masala, red chilli powder, cumin powder and black salt.

Garnish with coriander leaves. 

Sprinkle sev and roasted nuts on top.

Add a dash of lemon juice to the papdi chaat if you want.

Serve the chaat immediately.

Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy,tasty and delightful recipes.
Thank you. Enjoy.