Papri Chaat Food

INDIAN PAPDI CHAAT

Steps:

• Gather the dough ingredients.
• Mix the flour, ghee, onion seeds, and salt in a bowl. Add the water, a spoonful at a time, and knead until you get a firm, smooth dough.
• Cover the dough with a damp cloth and allow it to rest for 20 minutes.
• Divide the dough into equal-sized balls. Roll the dough balls between your palms until smooth.
• Lightly flour a clean rolling surface and press one ball flat.
• Roll the dough balls out into 1/4-inch-thick circles using a rolling pin.
• Use a circular cookie cutter to cut out small circles, fitting as many as you can in each rolled out dough circle. Place them on a lightly floured tray or plate.
• Repeat until all the dough is used up.
• Heat the oil for frying in a deep pan over medium heat.
• When the oil is hot, add the papdi a few at a time and fry until they are crisp and pale golden.
• Drain on paper towel.
• Repeat until all papdis are made and set aside.
• Gather the ingredients.
• Wash, peel, and dice the potatoes.
• In a medium pot, add the potatoes and enough water to cover. Boil until fork-tender.
• Drain and set aside.
• Boil the chickpeas covered with water until fork tender. Drain and place in a small bowl. If using canned chickpeas drain and place in a bowl.
• Using a fork or a masher, mash the chickpeas to a coarse texture. Use a pinch of salt if preferred.
• Set up all of the components in a comfortable workspace: papdis, toppings, and sauces.
• Using 5 to 6 papdis per person arranged on a plate, pour one tablespoon of yogurt on top of each papdi.
• Top each papdi with a teaspoon of cooked potato, some mashed chickpeas, onions, and tomatoes.
• Drizzle one teaspoon each of tamarind and mint chutney on each papdi.
• Sprinkle a handful of sev all over the papdis on the plate.
• Sprinkle red chili powder, powdered cumin, and black rock salt on the papdis and garnish with the chopped coriander leaves.
• Serve immediately and enjoy.

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.

PAPRI CHAAT

Steps:

• Cut roti in half, and then into strips.
• Spread on a cookie sheet and bake at 350 F until dry and crisp, approximately 10-15 minutes.
• Chop potato, tomato, and onion.
• Combine veggies and chickpeas and mix.
• Add cumin seeds and chaat masala and mix again.
• Add the yogurt and chutneys and mix a third time.
• At this point you may either mix in the papris, or serve the mix over the papris.
• For a more attractive presentation, spread papris on a platter, top with the mixed veggies and spices, and top those with the yogurt and chutneys. Each person can mix up their own plate.

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.

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.