Anyone have a recipe for papri chaat?
Thread: Papri Chaat
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14-Jun-2012 07:32 AM
14-Jun-2012 06:05 PM
- Join Date
- Apr 2003
You put your left foot in,
You put your left foot out;
You put your left foot in,
And you shake it all about.
You do the Hokey-Pokey,
And you turn yourself around.
That's what it's all about!"...The eyes are filled with tears and the heart is full of grief but we do not say anything except that which is pleasing to our lord.."
15-Jun-2012 10:54 AM
- Join Date
- Aug 2009
I havent tried any of these but sounds nice might give it a go...
Papri/Papdi (Yields about 40-50 papris)
1/2 cup all-purpose flour
2 tbsp sooji (semolina)
1/4 cup atta (all-purpose flour)
1/2 tsp ajwain (carrom seeds)
3/4 tsp fine salt
2-3 tbsp canola/vegetable oil (see method )
1/3 cup+1 tbsp luke warm water (see method)
Oil for frying
Note : Ajwain or Carrom Seeds aid in digestion & add a typical aroma & taste to the dough. You can skip them if you dont have them & still make the papris.
Assembling a Papri Chaat Platter to Serve 2 :-
1/4 cup boiled Chickpeas
1 small potatoes, boiled , peeled & cubed
1/2 cup plain yogurt whisked with 2 tsp sugar
2 tbsp Imli (Tamarind) Chutney (Recipe here)
2 tbsp Hari (Green) Chutney (Recipe here)
Chopped Onion, cilantro (or veggies of choice)
1/4 tsp Kala Namak (black salt, available at indian stores)
1/4 tsp Chaat Masala (available at indian stores)
pinch of red pepper flakes (optional)
1/4 tsp roasted cumin powder
Besan Sev (Chickpea flour snack, available at indian stores, optional)
Making Papris :-
In a bowl, mix together the flours, ajwain & salt. Start with 2 tbsp of oil and start working it into the mixture. Keep on adding oil a teaspoon at a time & working it into the flour till you are just able to form a firm ball of the flour between your fingers.
Next, slowly add the water (1/4 cup to start with) and start kneading the dough. We are looking for a firm dough here (not soft & pliable).Knead the dough on a hard surface for about 3-4 minutes.Do not over knead.When just kneaded,the dough will appear tight & hard but dont worry, after resting it will be okay.
Transfer the dough to the bowl, cover with a damp cloth & let rest for at least 20 minutes. (do not skip this step)
Divide the rested dough into about 3 equal parts. Take one part and roll it into a thin sheet.The sheet should be rolled as thin as a cotton cloth. Once rolled, if you want you can prick the sheet with a fork to prevent puffing while frying. I prefer papris slightly puffed so I do not prick. Use a round cookie cutter or a jar lid to cut into round shapes. Transfer the rounds to a plate & place covered with damp cloth till you are about to fry. Gather the remaining dough & repeat rolling & cutting till whole of the dough is exhausted. Repeat the same for all portions of the dough.
Heat oil in a frying pan on medium heat. The quantity of oil used should be enough to cover the papris completely while they fry. To check the temperature of oil, pinch a little dough & tip it into the heating oil. The dough should sizzle to the top slowly without changing color. If it sizzles immediately, reduce the heat & let the oil temperature come down.
Tip in the cut papris into the heated oil, few at a time. Do not overcrowd or stack the papris in the frying pan. Fry the papris on medium-low heat until both sides are golden brown (about 3-5 minites). Papris should be fried at medium- low heat else they will become soft after cooling.
Remove browned papris with a slotted spoon and transfer to a plate lined with a paper towel to soak up excess oil.Fry all the papris in batches.
Cool completely & immediately store in an air tight container for up to 4 weeks.
For assembling chaat :-
Layer the papris in a plate. You can crush them into bite size pieces if you want or make individual servings. Top with boiled chickpeas & potatoes.Drizzle with yogurt, chutneys & chopped onions. Sprinkle kala namak, chaat masala, roasted cumin powder & red pepper flakes if using. Top up with chopped cilantro & sev. Serve immediately.
½ cup flour
Ό cup semolina
1 tablespoon oil
1 teaspoon salt
Oil for deep fry
2 cups chick peas(can)
1 medium boiled potato diced
½ cup gram flour noodles
Ό cup cucumber chopped
1/6 cup tomato chopped
1/6 cup onion chopped
1 tablespoon chat masala
3-4 green chillies
½ cup tamarind puree
½ teaspoon roasted cumin powder
½ teaspoon black salt
2 teaspoon sugar
Salt to taste
1 cup Greek yogurt
3 teaspoon sugar
papri chaat Papri Chaat
How to make:
1. Mix yogurt and sugar. Mi x well and put into freeze it.
2. Mix flour, semolina, salt, oil and water together and make soft dough. Let it sit for at least 15 minutes.
3. Divide into 3 and roll each ball. Make you desire shape (cut with cookie cutter or small or big square shape).
4. Heat the pan with and fry them on slow heat till those become light golden brown.
5. Mix tamarind puree, black salt, cumin powder and sugar and keep aside.
6. Mix chick peas, potato, half of chillies chat masala and salt and place in a serving plate.
7. Add cucumber, tomato, onion, chillies and coriander.
8. Top up with cold yogurt, tamarind sauce, papri and gram flour noodles.
9. Enjoy Papri chaat straight away.
Read more: http://www.banglarecipes.com.au/papr...#ixzz1xoaGPhw5