Papdi Chaat
Ingredients
for Papdi:
- 1 cup all purpose flour maida or plain flour
- ¼ cup semolina flour sooji
- 2 Tbsp oil
- ½ tsp salt
- ⅓ cup lukewarm water Approximately, use as needed
To garnish the papdi:
- 1 small boiled potato peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
- ¼ cup boiled or canned chickpeas rinsed and drained
- 1 cup plain yogurt
- ½ tsp salt Approximately
- ½ tsp roasted cumin seed powder bhuna jeera
- ¼ tsp red chili powder
- 2 Tbsp hari cilantro chutney
- 2 Tbsp tamarind chutney
Instructions
Making Papdi:
- Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.
- Cover the dough and set aside for 15 minutes or more.
- Divide the dough into about 3 equal parts.
- Roll one section of the dough to eight inches in diameter, fairly thin – about thickness of dime. Do the same with the remaining two parts.
- Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares.
- Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough rises
- immediately, let the oil cool slightly and try again.
- Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.
- Fry the papdi until both sides are a light golden brown.
- Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches.
- After the papdi cool to room temperature they should be crisp.
- Papdi can be stored in airtight container for 1 month.
Making the Garnish
- Mash the chickpeas lightly and mix with hari (cilantro) chutney to your taste. Keep aside.
- Put the yogurt into a bowl and whisk until smooth. Add a little milk as needed to consistency of pancake batter. Add salt to taste. Set aside
- Arrange the papdi on a large plate.
- Place a slice of potato on top of each papdi (does not need to be the exact size). Place ½ teaspoon of the chickpea mixture over each potatoa slice.
- Drizzle yogurt over each papdi.
- Sprinkle roasted cumin powder, and red chili to your taste.
- Finish the papdi chat by drizzling with tamarind chutney.
Notes
Recipe for Papdi Chat
Papdi Chaat, a popular street food delicacy, combines crispy papdi with a tantalizing mix of appetizers and chaat elements, creating a flavorful explosion that delights the taste buds. Papdi chat is a delightful Indian street food snack that tantalizes the taste buds with its crispy papdis, tangy chutneys, yogurt, and assorted toppings. This papdi chat recipe promises to deliver an explosion of flavors in every bite, making it a perfect choice for parties, gatherings, or simply as a savory indulgence.
How to Make Papdi Chat
To create this mouthwatering delicacy, start by preparing the papdis, the essential base of the dish. Combine all-purpose flour, semolina, carom seeds, and salt in a mixing bowl. Knead the ingredients into a firm dough, adding water gradually. Roll out the dough thinly and cut it into small rounds. Prick the rounds with a fork and deep fry until golden brown and crispy. Drain excess oil and set aside.
Next, prepare the tangy tamarind chutney by simmering tamarind pulp, dates, jaggery, and spices until thickened. Strain the mixture to remove any solids, resulting in a smooth, flavorful chutney. Similarly, whip up a refreshing mint chutney by blending mint leaves, coriander, green chilies, and yogurt into a smooth paste.
Now, assemble the papdi chat by arranging the crispy papdis on a serving plate. Drizzle generous amounts of both chutneys over the papdis, followed by spoonfuls of beaten yogurt. Sprinkle chaat masala, roasted cumin powder, and red chili powder for an extra kick of flavor. Top it off with tomatoes, and fresh coriander leaves.
Serve the papdi chat immediately, allowing everyone to enjoy the perfect blend of textures and tastes.
Tips for Making Papdi Chat
Crispy Papdis: Ensure the papdis are rolled out thinly and fried until crisp to achieve the perfect texture.
Chutney Consistency: Adjust the consistency of the chutneys by adding water gradually while cooking to achieve the desired thickness.
Topping Variation: Experiment with different toppings such as boiled potatoes, chickpeas, or sev to add more depth to the flavor profile.
Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for spice.
Variations of Papdi Chat
Dahi Papdi Chat: For a creamier variation, substitute beaten yogurt with thick, creamy yogurt or hung curd.
Healthy Twist: Replace fried papdis with baked or air-fried versions for a healthier alternative.
Fusion Flavors: Experiment with fusion flavors by incorporating ingredients like avocado, salsa, or shredded cheese for a unique twist on the traditional recipe.
Benefits of Papdi Chat
Rich in Flavors: Papdi chat combines a variety of flavors, textures, and spices, making it a truly indulgent treat for the taste buds.
Nutrient-Rich Ingredients: Ingredients like yogurt, chickpeas, and fresh vegetables provide essential nutrients like protein, fiber, vitamins, and minerals.
Cultural Experience: Enjoying papdi chat offers a cultural experience, allowing you to savor the vibrant street food culture of India.
FAQs (Frequently Asked Questions)
Q: Can I prepare the papdis ahead of time?
A: Yes, you can prepare the papdis in advance and store them in an airtight container once cooled to maintain their crispiness.
Q: Can I make the chutneys ahead of time?
A: Absolutely, both tamarind and mint chutneys can be prepared in advance and stored in the refrigerator for several days.
Q: Can I make papdi chat without yogurt?
A: Yes, you can omit yogurt or use a dairy-free alternative like coconut yogurt for a vegan version of the dish.
Papdi chat is a versatile and beloved snack that never fails to impress with its burst of flavors and textures. Whether enjoyed as an appetizer, a snack, or a light meal, this recipe promises to be a crowd-pleaser at any gathering or occasion. So, gather your ingredients and embark on a culinary journey to recreate this iconic Indian street food delight in your own kitchen!
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Rasgulla, Gobi (Cauliflower) Manchurian, Aloo Tikki (Potato Patties), Malai Kofta, Palak (Spinach) Paneer.
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