Falahari chaat papdi

Name: Falahari chaat papdi
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For the dough of papdi :; 1/2 cup singhara /water chestnut flour; 1/2 cup rajgira/amaranth flour; 2 tablespoons ghee for moyan; 2 tablespoons Green coriander mint chutney; 1/4 teaspoon Rock salt or to taste (very little as mint chutney also has some salt); as needed Warm Water for making dough; Other ingredients :; 1 cup Ghee for deep frying; For serving and plating :; 2 teaspoon green chutney; 2 medium potatoes, boiled,sliced; 1 cup thick fresh curd; 1 teaspoon roasted cumin seeds powder; 1/4 teaspoon rock salt/sendha namak; For garnish :; 1 tablespoon Coriander leaves chopped; 1 tablespoon pomegranate kernels

Sanchita Mittal @sm_thechef

Delhi

#Navratri #Satvik Food
Fasting and feasting go together hand in hand so I have prepared Falahari chaat papdi which is made from singhara/water chestnut flour and rajgira/amaranth flour.
Then topped with thick curd, mint coriander chutney, roasted crushed cumin seeds and pomegranate kernels.

Sanchita Mittal @sm_thechef

Saved

Ingredients

60 minutes

6 servings

For the dough of papdi :
1/2 cupsinghara /water chestnut flour
1/2 cuprajgira/amaranth flour
2 tablespoonsghee for moyan
2 tablespoonsGreen coriander mint chutney
1/4 teaspoon Rock salt or to taste (very little as mint chutney also has some salt)
as needed Warm Water for making dough
Other ingredients :
1 cupGhee for deep frying
For serving and plating :
2 teaspoongreen chutney
2medium potatoes, boiled,sliced
1 cupthick fresh curd
1 teaspoonroasted cumin seeds powder
1/4 teaspoon rock salt/sendha namak
For garnish :
1 tablespoonCoriander leaves chopped
1 tablespoonpomegranate kernels

Saved

Steps

60 minutes

1

Mix both the flours and rock salt and make a well in the centre, add the ghee
2

Rub the flour between your palms and mix thoroughly, such that you are able to bind otherwise add more ghee.
3

Now add mint chutney and make a tight dough and keep separately covered with a wet muslin cloth for half an hour.
4

Now take a generous amount of dough and Roll on a flat surface into a big round chapati
5

Now with the help of a cookie cutter or a lid of a container cut small roundels and deep fry 6-7 papdis at a time in the hot ghee at medium to low flame until slightly golden in colour.
6

Drain on an absorbent paper and let them cool for at least 10 minutes
7

After the papdis cool down store them in an air tight container.
8

Now for serving and plating-Arrange the papdis on a plate.
9

Then arrange potato slices add green chutney and top with sweetened, churned dahi, sprinkle roasted cumin seed powder, coriander leaves and pomegranate kernels on top.
10

Delicious and lip smacking falahari chaat papdi is ready
11

Serve immediately enjoy endlessly.