Papri Chaat

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Ingredients[edit]

Paapri[edit]

Sonth ki chutney[edit]

Chaat masala[edit]

Paapri chaat[edit]

Procedures[edit]

Paapri[edit]

  1. Mix potato, ghee, and salt into the atta, and rub well.
  2. Add enough water and knead into a stiff dough.
  3. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
  4. Fry the paapris, till a golden colour on both the sides.
  5. Drain on absorbent paper before storing in an airtight container.

Sonth ki chutney[edit]

  1. Soak the tamarind and extract its pulp.
  2. Now mix all the ingredients and cook till slightly thick.

Chaat masala[edit]

  1. Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
  2. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.

Paapri chaat[edit]

  1. Dip paapries in yogurt and arrange on a plate.
  2. Top it with sonth ki chutney, chaat masala, chilli powder.
  3. Garnish with fresh coriander and serve.