PAPDI CHAAT

INGREDIENTS:

For papdi:

• Refined flour(maida)- 1cup,
• Clarified butter(ghee)- ¼ cup,
• Salt(namak)- to taste,
• Water(pani)- for kneading,
• Oil - for deep frying.

For chaat:

• Green chutney(hari chutney)- 1 cup,
• Tamarind chutney(imli chutney)- 1 cup,
• Finely chopped tomatoes(tamatar)- 1cup,
• Finely chopped onion(pyaz)- 1 cup,
• Finely chopped coriander leaves(hara dhaniya)- ½ cup,
• Nylon sev(sev)- 2 cup,
• Boiled mashed potato(aaloo)- 1cup,
• Chaat masala- as per need,
• Salt(namak)- to taste,
• Red chili powder(lal mirch)- as per need,
• Beaten curd(dahi)- 1 ½ cup.

METHOD:

PAPDI:

1.     Place maida, salt and ghee in a wide plate and mix well. Add warm water and make smooth dough. Keep aside for 10-15 minutes.

2.    Make small balls and roll them into small thin round shape puris.

3.    Heat oil in frying pan and deep fry the puries till golden color on medium high flame. Remove from oil and drain excess oil on kitchen towel.

4.    Cool them and keep in air tight container.

PAPDI CHAAT:

1.    Take serving plate and place 5-6 papdi.

2.    Add boiled mashed potato, then tomato, onion, green chutney tamarind chutney, curd, chaat masala, salt, red chili powder.

3.    Finish with sev and coriander leaves.

4.    Serve immediately.