Tuesday, January 4, 2011
It is a mouth watering spicy snack that almost every Indian love. The more spices you add, the more delicious it becomes!!
1. Maida (all purpose flour)- 1 cup
2. Sooji (rawa/ semolina)- 1/4 cup
3. Oil- 1 to 2 tsp
4. Salt to taste
5. Water- 1/3 cup
6. Curd (beaten)- 1/2 cup
7. Tamarind pulp- 2 tbs
8. Sugar- 3 tsp
9. Aamchur powder (dry mango powder)- 1 tsp
10. Roasted jeera (cumin)- 1 tsp
11. Namkeen- 1/2 cup
Procedure (For papdi) :
First mix maida, sooji , oil, salt and make a stiff dough with the help of the water. Keep the dough aside for 15 minutes covered in a wet cloth. Next heat oil in a deep bottom kadhai to deep fry the papdis. Make very small balls of the dough and roll them into small 1.5 " diameter of rotis. Prick them with a fork (this is done to avoid papdis getting inflated and obtain a perfect crisp flat papdi). Keep them covered in a wet cloth. When the oil is hot, add one by one papdis and keep the flame at the lowest. Fry papdis for 7 to 8 minutes from both the side and remove them from oil and keep on a paper napkin to soak excess oil.
Procedure (For Saunth/Sawnth) :
Add roasted jeera, tamarind pulp and water in a bowl. Mix the pulp well. Next add sugar and dry mango powder to it. Cook it till the water dries up a little and the saunth becomes thick.
For potato mixture and green chutney preparation check my pani puri recipe.
Papdi chaat preparation :
Keep one papdi and on top of that add one tbs of beaten curd, then the potato mixture, saunth, namkeen and green chutney. And serve!!
Posted by khushi at 9:08 PM