>> Thursday, February 10, 2011
the potatoes and the boys trying to see how it turns around, with Athamma yelling at them trying to scare them off. Well more than making it was simply exhausted!
Dahi Papdi Chat
For making Papdi
Besan / Gram flour - 100 gm
Wheat flour - 2 tbsp
Ajwain / Bishop's weed - 1/2 tsp
Peppercorns, crushed 1/4 tsp
Coriander, 1/2 Cup finely chopped
Oil - 2 tsps
Water as required
Salt - to taste
Baking soda a pinch
Oil for frying
For Tamarind Chutney
Tamarind - 100 gm or a big lemon size
Jaggery, grated - 3 tps / 75gm
Red chili powder - 1 tsp
Black Salt - 1/4 tsp
Coriander - Cumin powder - 3/4 tsp
Salt to taste
For making the Chaat
Potatoes, Boiled - 2 medium
Chaat Masala - 1/2 tsp
Red chili powder - 1/2 tsp
Coriander leaves - 1/4 cup
Curds / Yogurt - 1 cup
Method to prepare:
To Make The Papdi:
In a bowl take the besan, ajwain, crushed peppercorns, coriander Leaves, salt and baking soda. Rub in the oil, add water and make a stiff dough. This will be sticky so add the wheat flour. knead into a stiff dough.
Normally this is cut into long strips. But I prepared to make them into circles.
Roll the dough in big round, using a small cup, make out impressions out. Deep fry until crisp and golden yellow over a slow fire. Keep them aside.
To Make Tamarind Chutney:
Soak the tamarind in a little hot water, remove the impurities and extract.
Strain the tamarind sauce, add all the other ingredients, and heat until it thickens. Keep aside to cool.
Make marks on the potatoes, microwave for 6 mins
To Make Dahi Papdi Chaat / How to assemble the Dahi papdi Chat:
Beat curds and mix salt, sugar and chili powder.
Peel and dice the potatoes.
Spread papdi on a plate, and top with diced potatoes.
Pour the chutney on top and cover with the curd mix.
Sprinkle with chaat masala and garnish with coriander leaves.
This goes to Kid's Delight themed on Street Food and to PJ's Flavors of Maharasthtra