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[av_heading heading=’Paapdi Chaat’ tag=’h1′ style=’blockquote modern-quote’ size=’30’ subheading_active=” subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#00abdf’][/av_heading]
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[av_iconlist_item title=’Preparation Time’ link=” linktarget=” linkelement=” icon=’ue863′ font=’entypo-fontello’]
20 minutes
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[av_iconlist_item title=’Cooking Time’ link=” linktarget=” linkelement=” icon=’ue862′ font=’entypo-fontello’]
20 minutes
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[av_iconlist_item title=’ Serves’ link=” linktarget=” linkelement=” icon=’ue8c4′ font=’entypo-fontello’]
5-6
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[av_tab title=’Overview’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
Paapdi Chaat resounds the timeless glory of Indian street food. Crispy, flavorful and packed with plenty of spices, this mouth watering dish is a hit at parties and festive occasions!
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[av_tab title=’Ingredients’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
- 250 gms all-purpose flour
- 4 tbsp ghee
- 1 tsp onion seeds
- Salt to taste
- Vegetable/canola/sunflower cooking oil
- 5 large potatoes, boiled, peeled and chopped into tiny pieces
- 1 cup chickpeas, boiled and mashed coarsely (sprinkle salt as per taste)
- 2 red (Spanish) onions chopped finely
- 2 large tomatoes chopped finely
- 2 cups fine sev (gram flour vermicelli)
- 2 tsps red chilli powder
- 3 tsps powdered black rock salt
- 2 tbsp cumin seeds, gently roasted and powdered
- Fresh finely chopped coriander leaves for garnishing
- 2 cups fresh yoghurt whisked till smooth and chilled
- 1 cup Tamarind Chutney
- 1 cup Mint-Coriander Chutney
- 2″ circular cookie cutter
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[av_tab title=’Directions’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’]
- Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and set aside for 20 minutes.
- After the dough has been set, divide it into equal-sized balls. Roll between your palms till they become smooth.
- Lightly sprinkle flour on a clean rolling surface and flatten one ball. Roll out into a circle (1/4″ thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough. Keep on a lightly floured tray or plate for later frying (they will become the Paapdis).
- Heat oil for deep-frying, in a deep pan on a medium flame. When hot, add the Paapdisin batches and fry till crisp and pale golden.
- Drain and keep on paper towels. Repeat till all Paapdis are made. They can be stored for a few weeks if kept in an air-tight container.
- To serve, first set up all ingredients – Paapdis, toppings and chutneys – within easy reach. Dip 5-6 Paapdis (per person) in yoghurt and remove. Arrange on a plate.
- Put chopped potato, chickpeas, onion and tomato on each Papdi. Drizzle a teaspoonful each of Tamarind Chutney and Mint-Coriander Chutney on each Paapdi.
- Sprinkle a handful of sev all over the Paapdis in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible (before the Paapdis get soggy).
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