Farali Papdi Chaat
THEME: #269 NAVRATRI NAVRAS
RECIPE: FARALI PAPDI CHAAT
What is Farali Papdi Chaat?
Farali papdi chaat is an Indian Snack which is served with chutneys. Chaats are also served with basics likes boiled potatoes and chickpeas. In this case, Papdi is a small fried disc made from flour. Furthermore, toppings are added on the papdi, drizzled with chutneys and served. Usually, chaats are considered as famous street food in India.
More About Farali Papdi Chaat
Farali means any food that is allowed during Hindu Fasting days or month. Usually during the festival of Navratri, many follow the farali diet.
- grains, beans, pulses, lentils not allowed
- refrain from onion, garlic, peas, beans, cauliflower, cabbage, eggplants, and many other vegetables
- no meat, egg, fish
As any sort of grains are not allowed the most popular choice are:
- barnyard millet
- water chestnut
Therefore, the seeds or their flour become the most popular choice as farali food. Especially for this recipe, I’ve used amaranth (rajgira) flour to prepare the papdi (crackers).
Usually Chaat Toppings are:
- Moong beans
During fasting days the other 3 are not allowed, except for potatoes. So, instead I use boiled peanuts and fruits.
Chaats require Three main Chutneys:
Green Chutney – usually made from coriander, mint, chilli, ginger, and sometimes raw mango.
Date Tamarind Chutney – as the name suggests its a mixture of date and tamarind
Garlic Chutney – the fiery hot one.
As we cannot use garlic chutney for Farali fasting, I just omit it. However, if you want to add the heat to your chaat you can make a red chilli chutney.
Fasting and Food Variety
Incidentally, I’ve always questioned the idea of a variety of food during fasting. In reality, it beats the whole idea of why one is suppose to fast. In fact, I always thought that fasting equates to very simple food. That is till a Guruji explained about this whole concept. Of course, very simply he explained that even on Fasting Days we should not forget to offer a variety of food to God. Subsequently, the devotees enjoy the offering. In addition he explained, that enjoying prasadam does not mean that you eat like a glutton. In short, a small amount is enjoyed by many.
Farali Food you may want to check out:
- Soft and spongy Farali Uttapam
- Steamed, soft and spongy Farali Dhokra
- Ekadashi Thepla/ Flatbread – perfect snack option or pair with a curry
- Chutney & Paneer Thalipeeth – another gluten free flatbread with chutney and paneer
- Apple Avocado Quinoa Salad – healthy, filling and delicious
- Saffron Tapioca Pudding – a healthy start to the day
- Easy to make Coconut Dessert – Haupia
- Samo Tikki/ Barnyard Millet Pattis – a filling snack
- Rajgira Thalipeeth – a flabread made using amaranth flour
- Fig and Amaranth Cookies – egg free, gluten free
- Something different – Nduma Patties/ Taro Root Patties
- Mango Yogurt Smoothie – delicious, healthy and filling
Ingredients Required for Farali Papdi Chaat
- Amaranth Flour – rajgira flour for the papdi
- Salt – Use rock salt or sendha namak. For the papdi, potatoes and peanuts
- Coarse Pepper Powder – for the papdi
- Water – for the dough
- Boiled Potatoes – can use roasted too
- Boiled Peanuts
- Red Chilli Powder
- Fruit – fresh fruit or fruits of your choice. I used grapes and pomegranate
- Green Chutney
- Date Tamarind Chutney
- Plain Yogurt – optional
- Gluten Free
- Satvik as it has no onion or garlic
- Vegan – don’t serve with yogurt
FARALI PAPDI CHAAT
FOR THE PAPDI:
- 1 cup amaranth flour (rajgira)
- ⅓ - ½ cup water
- ¼ tsp rock salt
- ¼ tsp pepper powder coarse
- 1 tbsp oil
- amaranth flour extra for dusting
FOR THE TOPPING:
- ½ cup potato cubes boiled and diced
- ½ cup peanuts boiled, fried, or roasted
- ¼ cup grapes sliced
- ¼ cup pomegranate arils
- ¼ cup raw mango chopped finely
- ½ cup green chutney
- ½ cup date tamarind chutney
- 1 cup plain yogurt optional
- ¼ tsp rock salt
- ¼ -½ tsp red chilli powder
PREPARATION OF PAPDI:
- Add flour into a mixing bowl.
- Add oil, salt and pepper and mix well.
- Add water as needed and form a dough. It should not be hard or too soft.
- Cover the dough and allow it to rest for 15-20 minutes.
- Divide the dough into two parts.
- Roll one part into a ball.
- Dust the work top with some flour. Roll the ball out into a 7-8 inch diameter circle.
- Using a small cookie cutter or a jar lid that is about 1½ - 2 inches in diameter, cut circles out of the dough.
- Keep the circles in a tray and cover with a damp cloth.
- Prick the circles with a fork all over, or make little cuts with a knife.
- Mix the discarded dough with the other dough and roll again. Repeat till all the dough is used up.
- Heat oil in a wok or kadai over medium heat.
- Add a tiny piece of the dough in the hot oil. If it comes up immediately, then the oil is ready.
- Lower the heat and add the rolled dough or papdi 6-8 at a time, depending on the size of the wok or kadai.
- Keep turning them over in the oil till they turn light brown in colour.
- Fry all the papdi in the same manner.
SERVING FARALI PAPDI CHAAT:
- Mix the diced potato, peanuts, chopped grapes, mango° and pomegranate in a mixing bowl. Add salt and red chilli powder according to your taste.
- Add about a tablespoonful of the mixture on each papdi.
- Top with the chutneys.
- Serve with the yogurt and the remaining chutneys.
- Use any fruit of your choice. Tastes good with apples, pears, ripe mango, etc.
- If the papdi is not crispy after frying, layer them in a baking tray that is lined with the kitchen paper. Put the tray in a preheated oven @100ºC for 20-30 minutes. The papdi will become crispy and the paper will soak up the excess oil.
- Store papdi in an airtight container till required.
- Add toppings just before serving, otherwise the papdi will become soggy.
- If you want, replace the amaranth with farali flour.
- Remember to keep dusting the work top lightly with the extra flour so that the dough does not stick to the surface.