The Indian Cookbook

Papdi Chaat (Non-Spicy)

 

Ingredients:

For papdi:

1 cup plain flour

2 tsp. oil or ghee

1/4 tsp. ajwain seeds

salt to taste

oil to deep fry

For chilli pakodi:

1/2 cup moong dal

1/2 cup urad dal

salt to taste

Oil for deep frying

Other ingredients:

1/4 cup tamarind chutney

1 tbsp. green chutney

crushed cumin powder

1/2 tsp. chaat masala

2 tbsp. beaten fresh curd

salt to taste

1 boiled potato chopped

1 tsp. coriander leaves finely chopped

1 onion finely chopped

1 tbsp. fine sev

Method:

For papdi:

Mix flour, ajwain, salt and oil. Rub together. Use some water and knead into soft dough. Roll into large thin rounds. Prick all over with fork or knife. Place on a clean cloth. Repeat for all dough. Heat oil, Take one round at a time. Cut out small rounds from it with a cutter or small katori. Each round should be about 1 inch in diameter. Fry them in hot oil to a light golden brown. Drain, keep aside. Cool, store till required for use.

For pakodi:

Soak the moong and urad dal for 6 hours Grind the dals in to thick batter Add salt Deep fry small round pakodis till crisp Soak this in water for 10 minutes Drain, gently squeeze out excess water and keep aside

Note: If pakodis are prepared much in advance, soak in slightly hot water and for 20 minutes.

To serve:

Mix the two chutneys together. Dip each papdi and pakodi in chutney mixture. Spread papdis and pakodis in a large plate. Sprinkle chopped potato all over. Drizzle beaten curd over them. Sprinkle salt, cumin and chaat masala all over. Garnish with chopped onion, coriander and sev. Serve immediately. Alternatively, make in individual bowls as required. Making time: 1 hour collectively(papdi, chutneys and pakodis can be made in advance at convenience)

Makes: 3 servings

Shelf life:

Papdi (2 weeks in an airtight container) Pakodi best fresh or few hours ahead. Final preparation best immediate