Papadi Chaa

Name: Papadi Chaa
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 14 Papdis (flat puri); 2 cups plain flour (maida); 2 tsp carom seeds; 1 tbsp oil; to taste salt; 2/3 cup boiled Chickpeas; as needed oil for deep-frying; 2/3 cup boiled and chopped Potato; 1/2 Cup boiled green peas; 1/2 cup chopped Onion; 1/2 cup Curd, lightly beaten; 5 tablespoons Date Tamarind Chutney (khajur imli ki chutney); 5 tablespoons Green Coriander Chutney; 1/2 cup Sev

Sadhana Mohindra @cook_12095969

#Gkr..#Street Food

Sadhana Mohindra @cook_12095969

#Gkr..#Street Food

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Ingredients

20 minutes

2 servings

14Papdis (flat puri)
2 cupsplain flour (maida)
2 tspcarom seeds
1 tbspoil
to tastesalt
2/3 cupboiled Chickpeas
as neededoil for deep-frying
2/3 cupboiled and chopped Potato
1/2 Cupboiled green peas
1/2 cupchopped Onion
1/2 cupCurd, lightly beaten
5 tablespoonsDate Tamarind Chutney (khajur imli ki chutney)
5 tablespoonsGreen Coriander Chutney
1/2 cupSev

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Steps

20 minutes

1

Mix the flour, ajwain, oil and salt and add enough water to make a firm dough.
Knead well and roll out into small thin rounds without using flour if possible. Prick with a fork.Deep fry in hot oil over a medium flame until golden brown and crisp.
2

Cool and store in an air-tight container.
Use as required.
3

Prepare all the ingredients and arrange them before starting the assembling process. Take two deep serving plates and arrange 7-papadis in each of them. You can either keep papdis whole or lightly break them into small pieces.
4

Mix 2-tablespoons green chutney with chickpeas.
Top each plate with boiled potatoes and chopped onion.Now
top each plate with chickpeas and boiled green peas
5

Drizzle curd over each plate.
Drizzle 2½ tablespoons date tamarind chutney over each plate.
6

Lightly sprinkle sev over each plate.
7

Top each plate with 1½ tablespoons green chutney. Papadi Chaat is ready for serving.Add pomegranate seeds Enjoy it immediately.