Video Recipe: Papdi Chat
- 1 cup whole jowar flour
- 1 cup chickpea/besan flour
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds
- 3/4th Cup sesame / peanuts butter
- 5.5 to 6 tablespoon water or as required
- salt as required
Making papdi dough
- Mix the whole jowar flour, checkpea/besan flour, carom seeds (ajwain), cumin seeds (jeera) and salt in a large mixing bowl.
- Rub peanut butter in the dough with your fingertips, till you get a bread crumb like consistency in the mixture.
- Add water and knead to a firm dough. Keep covered for 30 minutes.
- Knead again and divide the dough into 4 equal balls.
- Roll each dough ball thin with a rolling pin (belan).
- Using a cookie cutter, cut round or different shapes from the rolled dough.
- Prick the cut out papdis or small pooris with fork, so that they don't puff while frying and become crisp.
- Place the papdi in a baking tray lined with a parchment paper
- Bake them in a pre-heated oven at 180 degrees Celsius for 20 to 25 mins or till golden.
- Keep an eye while baking, as sometimes papdi bake very quickly, especially if rolled very thin.
- Once baked papdi are cooled, add them in an air tight box or jar.
- Use papdi whenever you want to make papdi chaat, sev poori, dahi papdi chaat or bhel poori.
For the papdi chaat
- 24 flat crisp papdis
- 250 grams chilled fresh any nut curd, whisked till smooth
- 1 large potato boiled, peeled and chopped
- 2 cups boiled chickpeas (kabuli chana or garbanzo beans)
- 1 small to medium onion, finely chopped, optional
- 1 small to medium tomato, finely chopped, optional
- ¼ cup chopped coriander leaves
- ½ cup mint coriander chutney
- ½ cup tamarind dates chutney
- 1 teaspoon red chili powder
- 1 teaspoon roasted cumin powder
- 1 to 2 teaspoons chaat masala
- 1 teaspoon black salt or rock salt or common salt
- 1 to 2 teaspoons lime juice or lemon juice optional
Last modified: Sunday, 19 April 2020, 4:34 PM