Papadi Chaat

Tangy and Spicy Chaat from India

Ingredients

For papdi:

1 cup plain flour

2 tsp. oil or ghee

1/4 tsp. Ajwain (Oregano) seeds

Salt according to taste

Oil to deep fry

For pakodi:

1 cup grinded Urad (moong dal washed) dal

Salt and chilies according to taste

1 tsp. Chopped coriander leaves & green chilies

Oil for deep frying

Other ingredients:

1/4 cup tamarind chutney

1 tbsp. green chutney

Crushed cumin powder

1/2 tsp. chaat masala

2 tbsp. beaten fresh curd

Salt according to taste

1 boiled potato chopped

1 tsp. coriander leaves finely chopped

1 onion finely chopped

2 cups sev (Fried Yellow Bengal gram flour noodles)

Method

1.For papadi - mix flour, ajwain (asafoetida), salt and oil. Rub together. Use some water and knead into soft dough.
2.Roll into large thin rounds. Place on a clean cloth. Repeat for all dough.
3.Cut out small rounds from it with a round cutter.
4.Heat oil, fry them in hot oil to a light golden brown.
5.Drain and keep aside.
6.For pakodi - Mix all the ingredients except oil and form a thick batter.
7.Heat the Oil and deep fry in hot oil in the form of round balls till golden. Drain and keep aside.
8.To serve - Mix the two chutneys together.
9.Spread papadis and pakodis in a large plate. Sprinkle chopped potato all over. Drizzle beaten curd over them.
10.Sprinkle salt, cumin and chaat masala all over. Garnish with chopped onion, coriander and sev. Serve immediately.