Recipe - Papdi Chaat

FOR PAPDI
1 cup Plain flour
2 teaspoon Oil or ghee
One fourth teaspoon Ajwain seeds
Salt to taste
Oil to deep fry

FOR CHILLI PAKODI
15 Green chillies
Salt to taste
1 teaspoon Lemon juice
One half cup Gram flour
1 pn Sodabicarb
One half teaspoon Hot oil
Oil for deep frying

OTHER INGREDIENTS
One fourth cup Tamarind chutney
1 tablespoon Green chutney
Crushed cumin powder
One half teaspoon Chaat masala
2 tablespoon Beaten fresh curd
Salt to taste
1 Boiled potato chopped
1 teaspoon Coriander leaves finely
chopped
1 Onion finely chopped
1 tablespoon Fine sev

For papdi:

Mix flour, ajwain, salt and oil. Rub together.

Use some water and knead into soft dough.

Roll into large thin rounds. Prick all over with fork or knife.

Place on a clean cloth. Repeat for all dough.

Heat oil, Take one round at a time.

Cut out small rounds from it with a cutter or small katori.

Each round should be about 1 inch in diameter.

Fry them in hot oil to a light golden brown.

Drain, keep aside. Cool, store till required for use.

For chilli pakodi:

Slit chillies, deseed and rub with salt and lemon juice.

Keep aside for 5 minutes, wash under tap and towel dry.

Make medium thick batter of flour, salt and little water.

Add hot oil to batter and mix.

Deep each chilli in it, and deep fry in hot oil till golden.

Drain keep aside.

To serve:

Mix the two chutneys together.

Dip each papdi and pakodi in chutney mixture.

Spread papdis and pakodis in a large plate.

Sprinkle chopped potato all over.

Drizzle beaten curd over them.

Sprinkle salt, cumin and chaat masala all over.

Garnish with chopped onion, coriander and sev.

Serve immediately.

Alternatively, make in individual bowls as required.

Making time: 1 hour collectively(papdi, chutneys and pakodis can be made in
advance at convenience)

Makes: 3