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Papdi Chaat
Ingredients :
For Curry-flavoured Papdi
1 kg Flour
200 gm Ghee
To taste Salt
1 cup Curry Leaves (fried till crisp & crushed)
1 tbsp Madras Curry powder
1 tsp Turmeric powder
1 tsp Black Pepper powder
For Chilli Garlic Papdi
1 kg Maida
To taste Salt
2 tsp Ajwain
200 gm Ghee
1 tbsp Red Chilli powder
1 tbsp Garlic Paste
For deep frying Oil
For Churan Ki Chutney
1 cup Churan Goli
1 tbsp Red Chilli powder
2 tbsp Tamarind paste
2 tbsp Jaggery
For Tomato Salsa
4 – 5 nos. Onions (finely diced)
8 – 10 nos. Tomatoes (finely diced)
1 cup Fresh Coriander (finely chopped)
1 tsp Red Chilli Powder
1 tbsp Tabasco Sauce
To taste Salt
For the Dahi
1 cup Hung Curd
2 tbsp Sugar
To taste Salt
To taste Black Salt
Method:
1. For the curry flavoured papdi, in a mixing bowl combine maida with ghee and salt and crumble together as for shortcrust pastry. Mix in crushed curry leaves, madras curry powder, turmeric powder and pepper powder and just enough water to make a tight dough. DO NOT OVERKNEAD. Cover the dough with a moist muslin and keep aside to rest for 30 minutes.
2. For the chilli garlic papdi, in a mixing bowl combine maida with salt, ajwain and ghee and crumble together as for shortcrust pastry. Mix in chilli powder, garlic paste and just enough water to make a tight dough. DO NOT OVERKNEAD. Cover the dough with a moist muslin and keep aside to rest for 30 minutes.
3. In a saucepan, combine the churan goli with chilli powder, tamarind paste, jaggery and 1 ½ cup water. Bring to a boil, let the churan goli dissolve and allow mixture to thicken. Remove from heat and keep aside.
4. In a mixing bowl, combine all the ingredients for the salsa and keep aside.
5. In another mixing bowl, whisk the hung curd together with sugar, salt and black salt. Keep aside.
6. Heat oil in a kadhai. Meanwhile, roll out the curry flavoured dough into a large thin roti, prick all over with a fork and cut into triangular pieces. Deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.
7. While the oil heats again, roll out the chilli garlic dough into a large thin roti, prick all over with a fork and cut into triangular pieces. Deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.
8. To serve, arrange the curry flavoured papdi on one side of a serving plate and the chilli garlic papdi on the other side. Spoon some salsa into a bowl and place in the centre. Drizzle some salsa, churan chutney and flavoured curd randomly over the papdi and serve immediately.
Ingredients :
For Curry-flavoured Papdi
1 kg Flour
200 gm Ghee
To taste Salt
1 cup Curry Leaves (fried till crisp & crushed)
1 tbsp Madras Curry powder
1 tsp Turmeric powder
1 tsp Black Pepper powder
For Chilli Garlic Papdi
1 kg Maida
To taste Salt
2 tsp Ajwain
200 gm Ghee
1 tbsp Red Chilli powder
1 tbsp Garlic Paste
For deep frying Oil
For Churan Ki Chutney
1 cup Churan Goli
1 tbsp Red Chilli powder
2 tbsp Tamarind paste
2 tbsp Jaggery
For Tomato Salsa
4 – 5 nos. Onions (finely diced)
8 – 10 nos. Tomatoes (finely diced)
1 cup Fresh Coriander (finely chopped)
1 tsp Red Chilli Powder
1 tbsp Tabasco Sauce
To taste Salt
For the Dahi
1 cup Hung Curd
2 tbsp Sugar
To taste Salt
To taste Black Salt
Method:
1. For the curry flavoured papdi, in a mixing bowl combine maida with ghee and salt and crumble together as for shortcrust pastry. Mix in crushed curry leaves, madras curry powder, turmeric powder and pepper powder and just enough water to make a tight dough. DO NOT OVERKNEAD. Cover the dough with a moist muslin and keep aside to rest for 30 minutes.
2. For the chilli garlic papdi, in a mixing bowl combine maida with salt, ajwain and ghee and crumble together as for shortcrust pastry. Mix in chilli powder, garlic paste and just enough water to make a tight dough. DO NOT OVERKNEAD. Cover the dough with a moist muslin and keep aside to rest for 30 minutes.
3. In a saucepan, combine the churan goli with chilli powder, tamarind paste, jaggery and 1 ½ cup water. Bring to a boil, let the churan goli dissolve and allow mixture to thicken. Remove from heat and keep aside.
4. In a mixing bowl, combine all the ingredients for the salsa and keep aside.
5. In another mixing bowl, whisk the hung curd together with sugar, salt and black salt. Keep aside.
6. Heat oil in a kadhai. Meanwhile, roll out the curry flavoured dough into a large thin roti, prick all over with a fork and cut into triangular pieces. Deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.
7. While the oil heats again, roll out the chilli garlic dough into a large thin roti, prick all over with a fork and cut into triangular pieces. Deep fry in hot oil till golden and crisp. Remove and drain on absorbent paper.
8. To serve, arrange the curry flavoured papdi on one side of a serving plate and the chilli garlic papdi on the other side. Spoon some salsa into a bowl and place in the centre. Drizzle some salsa, churan chutney and flavoured curd randomly over the papdi and serve immediately.