Papdi Recipe Papdi For Chaat How To Make Fried Papdi

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 RECIPE

Steps:

• Mix the whole wheat flour (atta), all purpose flour (maida), carom seeds (ajwain), cumin seeds (jeera) and salt in a large mixing bowl.
• Rub ghee in the dough with your finger tips, 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.
• Remove the extra rolled dough and use to make the rest of the papdis.
• You can also make tiny balls and then roll each into a small puri.
• Prick the cut out papdis or small pooris with fork, so that they don't puff while frying and become crisp.
• Heat oil for deep frying in a kadai.
• Slid the papdi in hot oil and with the help of a slotted spoon, fry them till golden.
• The sizzling in the oil, stops when the papdi are fried.
• Drain the papdi on paper towels to remove excess oil.
• Place the papdi in a lightly greased tray.
• 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 both the fried papdi and the 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.

PAPDI RECIPE | PAPDI FOR CHAAT | HOW TO MAKE FRIED PAPDI

Steps:

• firstly, in a large mixing bowl take 2 cup wheat flour and ¼ cup rava.
• add 1 tsp ajwain, ¾ tsp salt and 2 tbsp oil.
• crumble and mix well making sure to form a moist flour.
• knead the dough well-adding water as required.
• knead a tight dough as of poori.
• now divide the dough into half.
• dust wheat flour and roll slightly thick as of poori.
• using a cookie cutter/glass cut small round puri.
• prick the papdi with a fork to prevent from puffing up.
• fry the papri in medium hot oil. alternatively, bake in a preheated oven at 180-degree celsius for 15-20 minutes.
• fry on low flame till the papdi floats. this takes approx 1-2 minutes.
• now continue to fry on low to medium flame till they turn crispy and golden in colour.
• drain off the papri over kitchen paper to absorb excess oil.
• finally, serve papdi with evening chai or store in airtight container for a month to prepare papdi chaat