Dahi Papdi Chaat

Course : Curry
Serves: 1
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100 grams besan
1/2 teaspoon ajwain
1/4 teaspoon crushed peppercorns
30 grams oil -- to mix
50 milliliters water -- to mix
1 teaspoon salt -- to taste
1 dash baking soda
3 Cup oil -- for frying
1 recipe papdi -- (above)
2 large boiled potatoes
1/2 teaspoon chaat masala
1/2 teaspoon red chile powder
1/4 bunch coriander leaves
150 milliliters curds
100 grams tamarind
75 grams jaggery
1 teaspoon red chile powder
1/4 teaspoon black salt
3/4 teaspoon dhania jeera powder
1 teaspoon salt -- to taste

Preparation / Directions:

To Make The Papdi: Mix the besan, ajwain, crushed peppercorns, salt and baking soda. Rub in the oil , add water and make a stiff dough. Roll the dough in big round, cut long strips out of it and cut them in quarters. Deep fry until crisp and golden yellow over a slow fire. To Make Chutney: Soak the tamarind in a little hot water and mash well. Strain the tamarind sauce, add all the other ingredients, and heat until it thickens. Keep aside to cool. To Make Dahi Papdi Chaat: Beat curds and mix salt and chile powder. Peel and dice the potatoes. Spread papdi on a plate, and top with diced potatoes. Pour the chutney generously on top and cover with the curd mix. Sprinkle with chaat masala and garnish with coriander leaves.

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