Papadi Food

PAPDI RECIPE | PAPDI FOR CHAAT | HOW TO MAKE FRIED PAPDI

Steps:

• firstly, in a large mixing bowl take 2 cup wheat flour and ¼ cup rava.
• add 1 tsp ajwain, ¾ tsp salt and 2 tbsp oil.
• crumble and mix well making sure to form a moist flour.
• knead the dough well-adding water as required.
• knead a tight dough as of poori.
• now divide the dough into half.
• dust wheat flour and roll slightly thick as of poori.
• using a cookie cutter/glass cut small round puri.
• prick the papdi with a fork to prevent from puffing up.
• fry the papri in medium hot oil. alternatively, bake in a preheated oven at 180-degree celsius for 15-20 minutes.
• fry on low flame till the papdi floats. this takes approx 1-2 minutes.
• now continue to fry on low to medium flame till they turn crispy and golden in colour.
• drain off the papri over kitchen paper to absorb excess oil.
• finally, serve papdi with evening chai or store in airtight container for a month to prepare papdi chaat

PAPDI CHAAT

Steps:

• For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
• For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.)
• For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
• Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.

PATISA (SOAN PAPDI)

Steps:

• cut 4 squares from a thin polythene sheet.
• Sift both flours together.
• Heat ghee in a heavy saucepan.
• Add flour mixture and roast on low till light golden.
• Keep aside to cool a little, stirring occasionally.
• Prepare syrup simultaneously.
• Make syrup out of sugar, water and milk.
• Bring syrup to 2 1/2 thread consistency.
• Pour at once into the flour mixture.
• Beat well with a large fork till the mixture forms threadlike flakes.
• Pour onto a greased surface or thali and roll to 1" thickness lightly.
• Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
• Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
• Store in airtight container.