| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Plain flour |
| 2 |
ts |
Oil or ghee |
| 1/4 |
ts |
Ajwain seeds |
|
|
Salt to taste |
|
|
Oil to deep fry |
| 1/2 |
c |
Moong dal |
| 1/2 |
c |
Urad dal |
|
|
Salt to taste |
|
|
Oil for deep frying |
| 1/4 |
c |
Tamarind chutney |
| 1 |
tb |
Green chutney |
|
|
Crushed cumin powder |
| 1/2 |
ts |
Chaat masala |
| 2 |
tb |
Beaten fresh curd |
|
|
Salt to taste |
| 1 |
|
Boiled potato chopped |
| 1 |
ts |
Coriander leaves finely chopped |
| 1 |
|
Onion finely chopped |
| 1 |
tb |
Fine sev |
INSTRUCTIONS
FOR PAPDI
FOR CHILLI PAKODI
OTHER INGREDIENTS
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 pakodi:
Soak the moong and urad dal for 6 hours
Grind the dals in to thick batter
Add salt
Deep fry small round pakodis till crisp
Soak this in water for 10 minutes
Drain, gently squeeze out excess water and keep aside
Note: If pakodis are prepared much in advance, soak in slightly hot water
and for 20 minutes.
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 servings
Shelflife:
Papdi (2 weeks in an airtight container)
Pakodi best fresh or few hours ahead.
Final preparation best immediate
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