FARALI PAPDI CHAAT
Farali Papdi Chaat is a gluten free way to enjoy the famous Indian Street Food, Papdi Chaat. Mixture of simple ingredients results in a tangy, sweetish, delightful lip smacking snack.
Ingredients
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
Instructions
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.
Notes
- 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.