AALOO PAPDI CHAAT
For the papdi chaat
A) FOR PAPDIS
1 cup whole wheat flour/atta
1 cup all purpose flour/maida
1 tsp cumin seeds/sabut jeera
1 tsp carom seeds/ajwain
2 or 2.5 tbsp ghee
5.5 to 6 tbsp water or as required
salt as required
oil for deep frying
10-12 crisp papdis
250 gms well beaten curd/yogurt
1 large potato, boiled and chopped
1 onion finely chopped (optional)
½ cup chopped coriander leaves
1 cup mint coriander chutney
1-2 tsp red chili powder
1-2 tsp cumin powder
1-2 tsp chaat masala
1-2 tsp black salt/rock salt or common salt
chopped green chilli 1
1 tbsp lime juice
mix the whole wheat flour (atta), all purpose flour (maida), carom seeds (ajwain), cumin seeds 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 mins.
knead again and divide the dough into 4 equal balls.
roll each dough ball thin with a rolling pin. 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 papdis are fried.
drain the papdi on paper towels to remove excess oil.
For assembling the papdi chaat:
Arrange the papdis in a shallow bowl or plate.
Top it up with chopped boiled potatoes
you can add chopped onions and green chilli
sprinkle some chaat masala and red chili powder on it,
top these with cold yogurt/curd
sprinkle some chaat masala, red chili powder, cumin powder and black salt.garnish with coriander leaves. . Add a dash of lemon juice to the papdi chaat