Papdi chaat, one dish which is enjoyed as an appetiser, a side or by itself as a main dish. I have shared my fondness towards chaat in the previous post and I still can not get over it. I was looking for ideas to make falahari version of this versatile dish and trust me it tastes equally good.
|Cooking Time||Prepration Time||Total Time|
|20 minutes||10 minutes||30 minutes|
Papdi (15 nos/ 4 plates)
- Kuttu (Buckwheat Flour) – 1 cup
- Boiled Potato – 1 medium (grated)
- Water – 1/4 cup
- Ginger & Chilli Paste – 2 tbsp
- Pepper Powder – 1/4 tsp
- Carom seeds – 1/4 tsp
- Rock Salt (Sendha Namak) – as per your taste
- Cooking oil – 1 cup (deep frying)
- Cooking oil – 2 tbsp (application while rolling)
- Boiled Potato – 3 Large (cut in cubes)
- Plain Yogurt/Curd – 1 cup
- Falahari Chutney – 1/2 cup
- Castor Sugar – 1/2 cup
- Roasted Cumin Powder – 1 tbsp
- Pepper Powder – 1/4 tsp
- Kashmiri Red Chili Powder – 1 tsp
- Lemon Juice – 1/2 tsp
- Rock Salt (Sendha namak) – as per your taste
- Promaganet Seeds – 3 tbsp (garnishing)
- In a medium sized cooking pot, pour 1 cup of cooking oil and place it on medium heat.
- Meanwhile in a mixing bowl, add the grated boiled potato, rock salt, carom seeds, pepper powder, ginger & chilli paste, kuttu flour and give it a good mix.
- Sprinkle some water and try to form it into a dough, make sure you don’t sprinkle more that a tbsp of water at once. Kuttu flour dough is very delicate and difficult to bind, so try to use minimal water to form a dough.
- Once the dough is ready divide it into two halves and apply some oil on the dough and with the help of the rolling pin, evenly roll it into a large chapati/roti. Cut the chapati into small papdi size with the help of a cutter. Continue doing the same with the rest of the dough.
- Check if the oil is hot enough to deep fry the papdi’s. To ensure that, pinch a small piece of the dough and drop it in the hot oil, if the dough rises up immediately then the oil is hot enough to fry, if not wait until the dough rises up.
- Just before dropping the papdi’s in the oil, prick them with the fork, to avoid them to inflate while frying.
- Drop about 6-7 papdi’s at once in the hot oil and with the help of the slotted frying spoon, keep stirring them and flipping them upside down for it to cook evenly. It take about 2-3 minutes for them to fry completly.
- Remove the papdi’s from the oil once they have a golden colour. Continue the same process with the rest of the papdi’s.
Assembling the Chaat
- In a mixing bowl add the plain yogurt curd with the castor sugar and whisk until the sugar is incoporated in the yougurt and keep aside.
- In another mixing bowl add the cubed potatoes, 1 tsp of roasted cumin powder, 1/4 tsp pepper powder, 1/2 lemon juice, rock salt and mix them to coat the spices on the potatoes and keep it aside.
- In a serving plate/dish, place 4-5 papdi’s and top each papdi with a tbsp of spiced potatos and a dollop of sweetened yogurt. Pour 1/2 tsp of falahari chutney on each papdi, sprinkle some roasted cumin powder, kashmiri red chilli and finally garnish with some pomegranate seeds.
Indulge yourself with this mouth watering chaat recipe this Navratri and share your experience in the comment section below.