Papadi Chaat

Name: Papadi Chaat
Cuisine: American
Ingredients: 1 cup Maida/ All purpose flour; 1.5 tsp Ajwain Seeds; 1 tbsp Ghee / Oil; to taste Salt; as required Water for kneading; as required Oil for deep frying; 2 tablespoons sweet tamarind sauce; 1/2 teaspoon powdered cumin powder; 1/4 teaspoon powdered chaat masala powder; 1/4 teaspoon powdered red chilli; 1 teaspoon sugar; 2 tbsp boiled Channa; 1 teaspoon salt; 1 tablespoon coriander chutney; 1 tablespoon crushed to paste mint leaves; to taste Pomegranate seeds

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 20
#Week 20
#Date 15th July

Sadhana Mohindra @cook_12095969

#goldenapron
#Post 20
#Week 20
#Date 15th July

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Ingredients

1 cupMaida/ All purpose flour
1.5 tspAjwain Seeds
1 tbspGhee / Oil
to tasteSalt
as requiredWater for kneading
as requiredOil for deep frying
2 tablespoonssweet tamarind sauce
1/2 teaspoonpowdered cumin powder
1/4 teaspoonpowdered chaat masala powder
1/4 teaspoonpowdered red chilli
1 teaspoonsugar
2 tbspboiled Channa
1 teaspoonsalt
1 tablespooncoriander chutney
1 tablespooncrushed to paste mint leaves
to tastePomegranate seeds

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Steps

1

Add flour, ghee, ajwain and salt in a mixing bowl. Mix well, then add water little by little and mak a stiff dough. Cover and keep aside for 30 minutes. Knead again to form a smooth dough.
2

Roll using chapathi roller to a thin round shape.Then prick holes with fork to avoid puffing up while frying.
3

Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue, cool down and then store in airtight container.
4

Take a bowl and add yoghurt to it. Whisk the yoghurt until smooth. Add a pinch of salt and sugar to the yoghurt and mix well so that the flavour gets incorporated
5

Break the papdis into half.
6

Now take a plate and arrange the papdis on it. Peel the par boiled potatoes and chop them into cubes. Once the papdis are arranged, add some chopped potatoes on top. Now, top up with boiled Channa.Drizzle the coriander mint chutney and tamarind dates chutney on top.
7

Sprinkle chaat masala powder, cumin powder, red chilli powder and little salt. Drizzle the yoghurt on top followed by any remaining chutneys. Garnish with coriander leaves and pomegranate seeds. Serve at once.