Indian Papri Food

PAPDI CHAAT

Steps:

• If you wanna add chickpeas to the papdi chaat, then some effort is needed. This is if you don't want to use canned chickpeas.
• Rinse chickpeas in water a couple of times. Soak them in 3 cups water overnight or for 8 to 9 hours.
• Later drain the soaked water and rinse the chickpeas again a few time. Add the chickpeas to a 2 litre pressure cooker together with water and salt.
• If you want to cook potato, then keep a potato in steel bowl. Place this steel bowl with the potato in it on the chickpeas and water mixture in the cooker. The potato and chickpeas will be cooked together.
• Cover the cooker tightly with the lid and pressure cook on medium heat until the pressure starts building and you hear the hissing sound in the cooker. Then lower the heat a bit and pressure cook for 10 to 12 whistles.
• When the pressure settles on its own in the cooker then only remove the lid.
• Check the potato by piercing it with a knife or fork. It should be tender, soft and the knife or fork should easily pass through it. Lift the potato with a pasta tong and set it aside to cool at room temperature.
• Check to see if the chickpeas are cooked. They should have a soft melt-in-the-mouth texture. Drain the water and set the cooked chickpeas aside.
• Blend all the ingredients with very little water to a smooth and fine consistency.
• Set aside or refrigerate in a small covered container or jar.
• Boil the tamarind and dates in water.
• When they become soft add the jaggery and the spice powders and salt.
• Cook further till the jaggery melts.
• Switch off the heat and let the mixture cool.
• Grind the chutney mixture to a fine and smooth paste. Seive the chutney through a strainer if needed. Add more salt if required.
• If the chutney becomes too thick add some water to liquidize it.
• Peel the garlic cloves and rinse them in water. Add them together with the kashmiri red chilli powder, salt and water to a small blender or chutney grinder jar or a spice grinder.
• Blend to a smooth and fine consistency without any tiny chunks or bits.
• Transfer the red chutney in a small bowl and set aside.
• Arrange 6 to 8 papdi in a shallow bowl or plate.
• Top it up with some of the chopped boiled potato cubes and cooked chickpeas.
• You can add chopped onions and tomatoes at this point, but it is optional.
• Sprinkle some chaat masala, roasted cumin powder and optionally kashmiri red chili powder on it, if you want at this step.
• Top these with whisked cold curd (yogurt) as you like.
• Top it up evenly with 1 to 2 tablespoons of the green chutney as much as you want.
• Then add 2 to 3 tablespoons of the sweet tamarind chutney and 1 to 2 teaspoons of the spicy chilli garlic chutney evenly. According to your taste preferences you can add less or more of each chutney.
• 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.
• Add a dash of lemon juice to the papri chaat if you prefer.
• Serve papdi chaat immediately.

PAPDI CHAAT RECIPE

Steps:

• Add coriander, mint, garlic, ginger, chili, cumin, salt and lemon juice to a mixer jar along with fried gram (optional).
• Pour water just as needed and blend to a fine thick chutney.
• Soak tamarind, jaggery and dates (optional) in hot water.
• Boil until they soften.
• Add chili powder, cumin, coriander powder, salt, red chili or powder.
• Cool this and blend well. If needed add more water.
• Pass through a strainer. If you have not used dates you can skip blending and just pass through the strainer.
• Taste it and add more or less jaggery to suit your taste.
• You can skip this section and just sprinkle some red chili powder over the potatoes.
• Add red chilies to a bowl and soak them in little hot water until they soften.
• Blend them in a small jar with garlic & little sugar to a smooth chutney.
• Use water as needed and blend to a thick paste.
• Add curd and sugar to a bowl and beat well until smooth.
• Pour water if desired to the chutneys to bring to a consistency. Thicker chutney will keep your papdis crisp.
• Place papdis in individual serving plates.
• Slice or chop the boiled potatoes and place them over the papdis.
• Next add steamed moong sprouts (optional).
• Add some garlic chilli chutney and then freshly chopped onions and then yogurt.
• Add little green chutney & then the tamarind dates chutney.
• Sprinkle a dash of cumin / jeera powder and chaat masala.
• Sprinkle generous amount of nylon sev and then chopped coriander leaves.
• Serve papdi chaat right away after assembling.

PAPRI CHAAT (INDIAN NACHOS)

Steps:

• Channa masala: Prepare this in advance. Strain the chickpeas and rinse well with water. In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 15 minutes and turn off the stove.
• In a large frying pan, heat ghee on a medium high heat. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.
• Put in the ginger, garlic and pepper and fry for a few seconds, stirring frequently. Add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled inches.
• With a slotted spoon, ladle in the chickpeas. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time. Cool and chill. Reheat on medium heat until hot when ready to serve.
• While reheating the Channa masala, dice the potatoes and add to heavy frying pan filled with 1/2 cup vegetable oil heated on medium high heat. Add cumin seed, coriander seeds, green chili, turmeric to the cooking oil and mix thoroughly. Cook potato cubes until golden brown.
• In a large bowl, add salt, lime, coriander powder and cilantro. Use slotted spoon to remove potato cubes and place them in the bowl. Mix completely coating all cubes. Transfer to a serving bowl placed along side the Channa masala serving bowl.
• Serving: Place all items in serving dishes so guests can mix and match ingredients to suit themselves. All guest start with a few papri chips and then add what they like from the dishes on the table.