MyMusingsSangSpeak-Pet Puja - Papdi for Papdi Chat

Papdi for Papdi Chat

Papdi for Papdi Chat is a simple, easy recipe and homemade papdi stays for long too, up to a month. It is somewhat similar to Mathri recipe and requires minimum ingredients. Homemade papdi is a better proposition because you will use good quality oil, so you can be rest assured about the hygiene and quality.

Papdi can be made either plain and salted or flavoured with cumin and black pepper.

Ingredients

Refined Flour (Maida) – 1 n1/2 cup

Oil – 1/4th cup for dough and approx 200 ml for frying

Salt – As per taste

Black Papper Powder – 1/4^th teaspoon

Cumin Powder – 1/4^th teaspoon

Water – For kneading the dough

Method

Mix salt, black pepper and cumin powder well with the flour. Heat 1/4^th cup of oil and add to the flour, mix well and knead dough by adding little water at a time to make smooth dough. Cover the dough for about 15-20 minutes. Make a small ball of the dough and roll out a chapatti, cut out small puris with the help of a bottle lid or small katori, prick these small puris with a knife or fork. Heat oil in a kadahi and keep the flame on medium. Fry the puris on medium flame and turn them on both sides till they become a light brown colour. Remove and place on paper to drain excess oil. Store the papdis in a stainless steel container and use as and when required.

Note –

The above quantity will make approximately 350 gms of papdi. Cooking time is about 40 minutes. People who are health conscious can try to bake the papdis in oven if they wish to avoid frying. You can use this Papdi to make SPDP too.

Mathris are also made in similar fashion, and for flavouring Mathri, you can use a combo of ajwain, black pepper, kalonji and jeera. Methi leaves, fresh or dried can be added in addition to make Methi Mathri.

MyMusingsSangSpeak-Pet Puja - Papdi Chaat

Papdi Chaat

Papdi chaat is one of my most favourite of all the Chaat preparations. It needs a bit of organizing and planning and would do well if you plan and prepare a day earlier.

I generally keep my tamarind chutney (homemade) ready in the fridge. Readymade papdi from the market has made it easier to make this dish nowadays. Earlier, I used to make the papdi also at home. I will share the recipe of papdi also sometime in the future. For now, I am using the readymade papdi.

Ingredients

Papdi – 1 packet of 200-250 gms

Potatoes – 3 large

Curds – 400 gms

Chickpeas (Chole) – 100 gms

Green Chutney – Mix of mint+coriander leaves+green chilllies+salt + water

Tamarind Chutney – Mixture of tamarind pulp boiled with jaggery and water

Chaat Masala – ½ teaspoon

Cumin Powder – 1 teaspoon

Coriander Powder – 1 teaspoon

Red Chilly Powder – ½ teaspoon

Salt – To taste

Sugar – Aprrox 3 teaspoons

Plain Sev(Bhujia) – 100 gms

Method

Soak chickpeas overnight and pressure cook well along with water, salt, cumin and coriander powder. Boil potatoes, peel, cut into small cubes and sprinkle lightly with salt, cumin and coriander powders. Flavour the curds lightly with sugar and salt. For the green chutney, grind mint leaves, coriander leaves, green chillies and salt along with little water. While arranging the Papdi Chaat, place the papdi as lowermost layer, then on top add potatoes and chickpeas. On top of this pour curds and then add some green chutney as well as tamarind chutney. Sprinkle chaat masala, cumin, red chilly and coriander powders. Top the papdi chaat lightly with plain sev/bhujia and the lip smacking dish is ready to be served.

Note -  This quantity is enough for about 4- 5 people.