Papri Chaat Recipes

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.

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.

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.