INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients)
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Calories: 1290
Calories From Fat: 92
Total Fat: 10.7g
Cholesterol: 1.3mg
Sodium: 4976.1mg
Potassium: 2771mg
Carbohydrates: 268.1g
Fiber: 25.4g
Sugar: 9.5g
Protein: 40.3g