ashu's Blog

Chaat Papri

Posted on: August 10, 2010

Ingredients:

Refined flour (maida) 1 cup / 100 gm

Semolina (suji) 1 tbsp / 10 gm

Salt ½ tbsp

Baking powder a pinch

Vegetable oil ¾ cup / 150 ml\

Vegetable oil for frying

To serve

Potatoes, boiled, cubed ½ cup

Chickpeas (kabuli chana), boiled ½ cup

Tamarind chutney ¾ cup / 150 gm

Mint chutney 4 tbsp / 60 gm

Yoghurt (dahi), beaten 1 cup / 180 gm

Chaat masala to taste
Method:
Sift the refined flour, semolina, salt, and baking powder together. Add hot oil and mix Well. Knead with enough water to make a smooth dough. Divide the dough equally into tiny balls. Roll each out into a very thin disc, 1½ “in diameter. Perforate each with a fork so that it doesn’t puff out while frying. Keep aside for 30 minutes, uncovered.

Heat the oil in a wok (kadhai); deep-fry the discs on a medium flame till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt and chaat masala to taste.

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Pearlcuisine is a personal interest blog for publishing news articles, sharing interesting information for food,new recipies,new style and more fun

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