Papadi chaat

on September 07, 2023

Get link
Facebook
X
Pinterest
Email
Other Apps

Ingredients

1 cup boiled chickpeas

· 1 cup boiled chopped potatoes

For Papdi Chaat

· 30 papdi crispy puri or flour crackers

· 1 cup curd

· 1 onion finely chopped

· 1 tomato chopped

· 2 tbsp chopped coriander leaves

· ½ cup green chutney

· ½ cup tamarind dates chutney

· ¼ cup chilli garlic chutney

· 1 teaspoon kashmiri red chili powder

· 1 teaspoon cumin powder

· 2 teaspoons chaat masala

· ¼ cup pomegranate – optional

· 2 teaspoons lemon juice l

· ½ cup sev

Method

· Soak and boil the chickpeas with salt and keep it aside

· Arrange 6 papdi in a plate.

· Top up with some of chopped boiled potato cubes and cooked chickpeas.

· You can add chopped onions and tomatoes on above

· Sprinkle some chaat masala, cumin powder and red chili powder on it

· Top these with whisked cold curd

· Top up evenly with 1 to 2 tablespoons of the green chutney

· Then add 2 to 3 tablespoons of the sweet tamarind chutney and 1 to 2 teaspoons of the spicy chilli garlic chutney evenly.

· Sprinkle some chaat masala, red chili powder, cumin powder and black salt or regular salt.

· Garnish with coriander leaves and pomegranate arils. Sprinkle sev on top and this step is also optional.

· Serve papdi chaat immediately.

Papadi chaat

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Bhaturas

Ingredients 250 gm Refined flour 1 no potato 4 tbsp Curd Salt - to taste 1/ 2 tsp Baking powder 1 tbsp oil 1 tbsp Sooji ( White Rawa) Oil - to fry Method Mix the flour with oil and salt Make a dough with curds, mashed potatoes, Sooji and flour mixture Set aside for one hour Knead well. Roll out like puris fry them in hot fat and serve hot with channa masala

Coconut Crispy / Coconut Biscuits

Ingredients 130 gm Refined flour 100 gm Powdered sugar 120 gm Butter 1/2 tsp Baking powder 1/2 tsp baking soda 40 gm Dessicated coconut 1/2 tsp Cardamom powder For Coating 20 gm Dessicated coconut Method Take butter and sugar then make it as fluffy cream Add the cardamom powder and dessicated coconut then mix it well Sieve the flour, baking powder and baking soda in the cream then make it as dough Divide into equal size ball or measure then dip into dessicated coconut, press lightly by your palm Arrange it in tray then bake it for 20 mins at 170 c

Tomato Pulao/ Tomato coconut pulao

Ingredients 250 gm Basmati rice 4 nos tomatoes 3 nos cardamom 3 nos cloves 2 no bay leaf 1/4 coconut 1 no onion 5 tbsp Oil 1 tbsp Sultanas 1 tbsp Cashew nuts 1 tbsp Coriander leaves 2 nos Greenchillies 1 tsp turmeric powder Salt - to taste Method wash and soak rice Blanch the tomatoes Grind the coconut and extract the coconut milk Grind together onions, greenchillies turmeric and coriander leaves Rub tomatoes though sieve Mix with coconut milk and salt Drain rice, smear ground spices over rice, heat oil then fry cashew nuts and remove Fry sultanas and remove Fry cardamom, cloves and bay leaf Add tomatoes and coconut milk with sufficient hot water to make double the quantity of rice Add the rice, after boiled, cook till rice tender Dry off surplus moisture by putting live coal on lid of pan or by putting the pan to the oven. Serve hot, garnished with cashew nuts, fried onion and raisins

Chef Ve

Search This Blog

Papadi chaat

Ingredients

1 cup boiled chickpeas

For Papdi Chaat

Method

Comments

Post a Comment