Papdi Chaat

Papdi Chaat :

This chaat come from north India and is a popular Mumbai street –food too.

The taste of the chat has burst of flavours in your mouth. You would taste crunchiness of papdis, tang from the red tamarind chutney, spice from green chutney and the vivid flavours from the powered spices.

This chaat is one of my favourite street snack especially during winter.

For Assemble the chaat :

• 5-10 crisp papdis/ puris
• 5-10 potato tikkies /petty
• 1 cup mint coriander chutney (hari chutney)
• 1 cup tamarind dates chutney (meetha saunth chutney)
• 1 tbsp chat masala powder
• black salt as required
• 1 cup nylon sev
• 1 chopped onion

For the papdi :

• 1 cup all purpose flour / maida
• 1 tsp carom seed /ajwain
• 2 or 2.5 tbsp ghee or 2 oil
• Water as required for binding
• Salt as required
• Oil for deep frying

For potato tikki:

• 3 medium sized potatoes boiled, peeled then mashed or chopped finely (aloo)
• 2 – 3  tsbs corn flour
• Salt to taste

For the sweet tamarind chutney:

• 1 cup seedless tamarind (imli)
• 1 cup powdered jaggery or grated jaggery (gur)
• ½ tsp dry ginger powder (soonth)
• ½ tsp roasted cumin seed powder (bhuna jeera powder)
• ½ cup water
• 1 tsp chat masala

For the spicy mint-coriander chutney:

• 1 cup coriander leaves (dhaniya)
• 1 cup mint leaves (pudina)
• 1-2 green chili (hari mirch)
• ½ lime juice (nimbu)
• 1 tbsp sugar (shakar)
• 3-4 garlic cloves (optional) lehsun
• 3-4 inc ginger
• 1 tsp roasted cumin powder (bhuna jeera powder)
• black salt as per taste

Instructions

For papdi

1. Mix the all purpose flour (maida), carom seed (ajwain) salt and oil in a large mixing bowl.
2. And rub the mixture with your finger tips, till you get a bread crumb like consistency in the mixture.
3. Now add water and knead to firm dough. Keep covered for 30 mins.
4. After 30 mints divide the dough into 2-3 inc. small balls.
5. And roll as shown in picture
6. Prick the cut out papdis with fork or knife, so that they don’t puff while frying and become crisp. 
7. Heat oil for deep frying in a pan or kadahai.
8. Fry papadi’s on slow flam till golden .
9. Drain the papadi on paper to remove excess oil.

For Aloo (potato Petty) tikki :

1.       First steam or boil the potatoes in steamer or pressure cooker till they are completely cooked.

2.      When the potatoes are still warm , peel them.

3.      Chop and add them in a mixing bowl or pan.

4.      With a fork or with a potato masher, mash the potato than add corn flour,salt and black salt and mix well.

5.      Make round shaped tikkis or as you want with mixture.

6.      Heat oil in a tava or frying pan.

7.      Place the potato tikkis on the tava.

8.      Fry the tikkis on a medium hot tava (pan)till become golden and crisp from both side 

For the Green Mint Coriander Chutney:

1. Wash all the greens, chop them and combine all the ingredients into the blender. Blend until smooth mixture is formed add little water if required.
2. Don't add too much water as the chutney should be thick and nor too thin.

                                For the sweet tamarind chutney:

1. In a pan add tamarind in water. Boil until they are soft and tender.Allow to cool then remove the seed.
2. Now grind or mesh the boiled tamarind Add little water if required.
3. Add the grounded mixture to a pan. Place on medium heat. Add the powdered jaggery and water.
4. Simmer for 5-6 mins once the mixture starts getting thicker switch off the gas.
5. Add all the spice powders, chaat masala and salt for seasoning.

 

Finally assembling the papdi chat:

1. Spread the papdis on the serving dish /plate.
2. Place some boiled potatoes over the center of the papdis / puris
3. Top some spicy green chutney.
4. Now put a spoonuful of sweet tamarind chutney.
5. Finally add chat masala, black salt, sev and coriander leaves. Lastly squeeze lime juice. Repeat the same with the rest of puris.
6. Serve the papdi chaa t at the earliest else they might get soggy if eaten later.