DAHI PAPDI CHAAT
Dahi Papdi Chaat is a crisp, tangy, sweet, flavorful, lip smacking, street food that is very common in the Indian Sub Continent.
Ingredients
FOR THE FRIED PAPDI:
- 1 cup plain flour all purpose flour
- 1 cup wheat flour atta
- 1 tbsp oil
- ½ tsp salt
- ¼ tsp ajmo ajwain, caraway seeds
- ½ tsp balck pepper powder coarse
- ⅓ cup water or may need a bit more
- oil for deep frying
FOR THE CHAAT:
- 1 cup boiled brown chick peas
- 1 cup boiled green gram moong
- 1 cup boiled peeled and diced potatoaes
- 2-2½ cups plain yogurt
- ¼ tsp salt
- 1-2 tsp red chilli powder
- 1 tsp sugar
- 1 tsp cumin seed powder
- 3-4 tbsp chopped fresh coriander
- 1 cup pomegranate seeds
- 1 cup thin sev
- 1 cup green chutney
- 1-1½ cups date tamarind chutney
- ½ cup garlic chutney optional
- 1 cup finely chopped onion
- 2 tbsp chaat masala
Instructions
PREPARATION OF PAPDI:
- Mix both the flours.
- Add salt and ajmo to it.
- Add oil and rub into the flour.
- Add water and form a dough which is not too soft and not too stiff.
- Cover the dough with cling film or tea towel and let it rest for 30 minutes.
- Divide the dough into 3-4 parts.
- Roll into a thin circle.
- Using a cookie cutter cut the rolled chappati into smaller circles. I used a 2½" cutter.
- Keep the small circles on the side.
- Repeat steps 7 to 9 using rest of the dough. Also keep on adding the remaining dough which is left after cutting out the smaller circles.
- Heat oil in a wok, karai or deep pan over medium heat.
- In the meantime cut small slits in each of the small circles.
- When the oil is ready, reduce the heat to low setting and fry the discs 6-8 at a time. Fry till they are crispy.
- Keep the papdi on the side till they cool down.
- Store in an airtight container till required.
PREPARATION OF CHAAT: TO SERVE IN INDVIDUAL GLASSES OR BOWLS.
- Lightly beat the yogurt with a spoon.
- Add salt, sugar, red chilli powder and cumin powder to the yogurt and mix well.
- Drop one papdi into the glass or bowl.
- Add to it about 1 tbsp each of boiled chana, moong and potatoes.
- Sprinkle some onion on it.
- Top it with about 3 tbsp yogurt.
- Add the chutneys.
- Add dadam, sev and chopped coriander.
- Sprinkle some chaat masala on top.
- Place a papdi or two on top and serve.
TRADITIONAL WAY OF SERVING:
- Place 5-6 papdis on a plate.
- Top it with about 2 tbsp each of chana, moong, potatoes.
- Drizzle 2-3 tbsp yogurt over it.
- Add the chutneys, sev and dadam.
- Garnish with chopped coriander and onions.
- Sprinkle chaat masala on top.
Notes
Usually ½ cup of chana (chickpeas) soaked overnight and boiled in salted water gives 1 cup of chana.
Can use moong sprouts.
You can add chaat masala to the yogurt or sprinkle it on top.
You can use ready made papdis.
You can make papdis using only plain flour or only wheat flour.
Can use moong sprouts.
You can add chaat masala to the yogurt or sprinkle it on top.
You can use ready made papdis.
You can make papdis using only plain flour or only wheat flour.