Homemade Canape Papdi Chaat Recipe By Jyothi Rajesh At Betterbutter

HOMEMADE CANAPE PAPDI CHAAT RECIPE

Steps:

• To begin making the Homemade Canape Papdi Chaat Recipe, we will first make the canape papdi. In a bowl sieve to gather besan, oats flour, wheat flour. Add red chili powder, salt, oil, cooking soda and mix until the flour turn to form crumble.
• Add water little by little to the canape papdi mixture until you get a soft and stiff dough. Cover the dough with damp cloth and let it rest for 30 minutes.
• Once well rested, knead for a few minutes again. Pinch a small portion of the dough, roll it into a ball.
• Sprinkle wheat flour on a clean surface. Place the ball on the surface and roll it as thin as possible. Cut out smaller round shapes and place them over a greased tart pans pressing them to the edges. Scrap out the extra dough from the edges of the tart pans. Repeat this step for rest of the dough.
• Preheat the oven at 150 degree centigrade. Place the tart pans in oven and bake the canape papdis until they start to turn golden brown. Remove from oven, let it cool for some time. Then gently pull the canapes out of the tart pan.
• These canape papdi cups can be stored in airtight containers for about a week.
• To make canape papdi chaat, mix all the ingredients mentioned except sev under the list 'for making chaat' in a bowl. Check the salt and seasoning and adjust to suit your taste.
• When you are ready to serve, spoon in the chaat mixture into canape papdi cups. Sprinkle some sev over top and serve the Homemade Canape Papdi Chaat immediately. If you prefer you could add some yogurt, green chutney and sweet chutney to give it an added taste and flavor.
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PAPDI CHAAT

Steps:

• If you wanna add chickpeas to the papdi chaat, then some effort is needed. This is if you don't want to use canned chickpeas.
• Rinse chickpeas in water a couple of times. Soak them in 3 cups water overnight or for 8 to 9 hours.
• Later drain the soaked water and rinse the chickpeas again a few time. Add the chickpeas to a 2 litre pressure cooker together with water and salt.
• If you want to cook potato, then keep a potato in steel bowl. Place this steel bowl with the potato in it on the chickpeas and water mixture in the cooker. The potato and chickpeas will be cooked together.
• Cover the cooker tightly with the lid and pressure cook on medium heat until the pressure starts building and you hear the hissing sound in the cooker. Then lower the heat a bit and pressure cook for 10 to 12 whistles.
• When the pressure settles on its own in the cooker then only remove the lid.
• Check the potato by piercing it with a knife or fork. It should be tender, soft and the knife or fork should easily pass through it. Lift the potato with a pasta tong and set it aside to cool at room temperature.
• Check to see if the chickpeas are cooked. They should have a soft melt-in-the-mouth texture. Drain the water and set the cooked chickpeas aside.
• Blend all the ingredients with very little water to a smooth and fine consistency.
• Set aside or refrigerate in a small covered container or jar.
• Boil the tamarind and dates in water.
• When they become soft add the jaggery and the spice powders and salt.
• Cook further till the jaggery melts.
• Switch off the heat and let the mixture cool.
• Grind the chutney mixture to a fine and smooth paste. Seive the chutney through a strainer if needed. Add more salt if required.
• If the chutney becomes too thick add some water to liquidize it.
• Peel the garlic cloves and rinse them in water. Add them together with the kashmiri red chilli powder, salt and water to a small blender or chutney grinder jar or a spice grinder.
• Blend to a smooth and fine consistency without any tiny chunks or bits.
• Transfer the red chutney in a small bowl and set aside.
• Arrange 6 to 8 papdi in a shallow bowl or plate.
• Top it up with some of the chopped boiled potato cubes and cooked chickpeas.
• You can add chopped onions and tomatoes at this point, but it is optional.
• Sprinkle some chaat masala, roasted cumin powder and optionally kashmiri red chili powder on it, if you want at this step.
• Top these with whisked cold curd (yogurt) as you like.
• Top it up evenly with 1 to 2 tablespoons of the green chutney as much as you want.
• Then add 2 to 3 tablespoons of the sweet tamarind chutney and 1 to 2 teaspoons of the spicy chilli garlic chutney evenly. According to your taste preferences you can add less or more of each chutney.
• Sprinkle some chaat masala, red chili powder, cumin powder and black salt or regular salt.
• Garnish with coriander leaves and pomegranate arils. Sprinkle sev on top and this step is also optional.
• Add a dash of lemon juice to the papri chaat if you prefer.
• Serve papdi chaat immediately.

PAPDI CHAAT RECIPE

Steps:

• Add coriander, mint, garlic, ginger, chili, cumin, salt and lemon juice to a mixer jar along with fried gram (optional).
• Pour water just as needed and blend to a fine thick chutney.
• Soak tamarind, jaggery and dates (optional) in hot water.
• Boil until they soften.
• Add chili powder, cumin, coriander powder, salt, red chili or powder.
• Cool this and blend well. If needed add more water.
• Pass through a strainer. If you have not used dates you can skip blending and just pass through the strainer.
• Taste it and add more or less jaggery to suit your taste.
• You can skip this section and just sprinkle some red chili powder over the potatoes.
• Add red chilies to a bowl and soak them in little hot water until they soften.
• Blend them in a small jar with garlic & little sugar to a smooth chutney.
• Use water as needed and blend to a thick paste.
• Add curd and sugar to a bowl and beat well until smooth.
• Pour water if desired to the chutneys to bring to a consistency. Thicker chutney will keep your papdis crisp.
• Place papdis in individual serving plates.
• Slice or chop the boiled potatoes and place them over the papdis.
• Next add steamed moong sprouts (optional).
• Add some garlic chilli chutney and then freshly chopped onions and then yogurt.
• Add little green chutney & then the tamarind dates chutney.
• Sprinkle a dash of cumin / jeera powder and chaat masala.
• Sprinkle generous amount of nylon sev and then chopped coriander leaves.
• Serve papdi chaat right away after assembling.