Papdi Chaat & 3 Chutneys I 5 Tips for Perfect Crisp Papdi I पापड़ी चाट और 3 चटनी I Pankaj Bhadouria
Papdi Chaat! Sharing today the recipe of everyone’s favorite Papdi Chaat!
Also shared 5 special tips to ensure the papdis turn out crisp, can be stored for a long time and do not lose flavor or crispiness when stored.
Papdi chaat is a street food popular all over the country. Papdi Chaat is made of small thin crisp puris that are then topped with boiled potatoes, white matar and chutneys. I have also shared with you the recipes of 3 different chutneys- Green chutney, a sweet chutney that is made without tamarind or jaggery, and a chili garlic chutney. Also how to make the masala for papdi chaat and how to prepare the dahi for the papdi chaat.
Enjoy the papdi chaat!
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Recipe :
Papdi Chaat & 3 Chutneys
Ingredients:
For Papdi:
250g flour
½ cup ghee
1 tsp ajwain
1 tsp salt
Oil to fry
For Dahi:
2 cups yoghurt
2 tbsp powdered sugar
Salt to taste
For the Sweet Chutney:
1 tsp roasted cumin seeds, crushed
1 tsp black salt
½ tsp black pepper
1 tbsp kashmiri whole chilies
1 tsp dry ginger powder
2 tbsp raisins
2 tbsp chironji
½ cup dry mango powder
1 cup Sugar
1 cup water
For the Red Chutney:
6 kashmiri whole chilies, Soaked in 1 cup hot waters
16-18 garlic cloves
3 tbsp oil
1 tsp lemon juice
Salt to taste
For the Green Chutney:
1 bunch Coriander leaves
1” Ginger
3-4 Green chilies
3 tbsp Lemon juice
2 tbsp roasted chana
To Serve:
Nylon Sev
Pomegranate seeds
Method:
For the Papdi:
Add the ghee, ajwain, salt to the flour and rub well till it resembles breadcrumbs.
Add a little water at a time and bring the dough together. Do not over knead.
Heat 3” oil in a pan.
Break out the dough into marble sized balls and roll out into thin papdis. Prick with a fork and set aside piled together in small mounds. Drop each mound in medium low hot oil and allow to turn pink. Flip and allow to turn a light golden in color.
Remove from pan and allow to cool down completely.
To serve, place a few papdis on a plate. Top with boiled potatoes, boiled white matar, the dahi, chutneys, chat masala, nylon sev and pomegranate seeds. Serve immediately.
Sweet chutney:
Place all the ingredients together in a saucepan with 1 cup water and cook till the chutney is syrupy and glazed. Remove from heat.
Green Chutney:
Mix together and grind the ingredients with a little water to make a chutney.
Chilli Chutney:
Mix together all the ingredients and blend with the oil in a blender to form a smooth paste.
For the Yoghurt:
Whisk the yoghurt well with the salt and sugar and refrigerate to chill.
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