PAPDI CHAT

the best north indian chat... mouth watering and my all tym favorite... 

PREP TIME: 30 MINS

INGREDIENTS

FOR PAPADS:	FOR CHAT:
MAIDA: 1 CUP	ALOO: 1 BIG (COOKED AND MASHED)
GHEE: 2 tbsp	GREEN CHUTNEY
SALT: A PINCH	SWEET CHUTNEY
OIL: FOR DEEP FRY	ONION: 1 SMALL
VAMU (AJWAIN, CAROM SEEDS): 1 tsp	CORIANDER LEAVES
	SEV: 1 CUP
	SALT
	CHILI POWDER
	CHAT MASALA

METHOD

Step 1: Add maida, hot ghee, salt, vamu in a bowl, add water and make it in to soft dough and rest it for 15 mins.

Step 2: Make small puri’s from the dough, make dots on the puri’s using a fork. Heat the oil in a pan for deep fry and fry the puri’s till golden brown.

Step 3: For green chutney, grind 3 green chili’s, bunch of coriander leaves, few mint leaves, 1 tsp black salt and salt together into a paste.

Step 4: For sweet chutney, 3 tbsp of thick tamarind paste, 30 grams jaggery, 1 tsp chili powder, 1 tsp black salt, roasted and crushed cumin seeds, salt to taste, half cup water and boil everything together until it turns thick i.e. into a semi solid consistency.

Step 5: In a serving plate, place six puri’s and on each puri add little aloo, green chutney, tomato sauce and sprinkle salt, chili powder, chat masala. Garnish with finely chopped onions, coriander leaves and sev.

Yummy papdi chat is ready to serve.

SUGGETIONS:

You can also add finely chopped tomatoes for toppings.

Papdi’s can be stored in an air tight container for one week.

Sweet chutney can be stored in refrigerator for 15 days to 1 month.