Yield: 5 Serving
Ingredients:
All-Purpose Flour 1 Cup
Semolina 1/4 Cup
Salt 1/2 Teaspoon
Butter 2 Cubes, 2 Teaspoon
Lukewarm Water To Knead a hard dough
Oil 5 Cups (enough to deep fry papadi)
Potato 1 medium( Boiled ,Peeled and Mashed)
Onion 1 Small (Finely Chopped)
Cilantro a bunch (washed and finely chopped)
Chaat Masala 2 Teaspoon
Sev 1/4 Cup
Cumin 2 Teaspoon( roasted and powdered)
Red chili 2 Teaspoon (powdered)
Curd/Yogurt 1 Cup (whisk to make smooth)
Tamarind Chutney 1 Cup
Direction:
Whisk all-purpose flour. Mix all-purpose flour, semolina, salt, butter. By adding enough lukewarm water make the hard dough ,it should not be very hard and not very soft. Keep it aside for 10 minutes covered under damp cloth.
Heat Oil in the wok on medium heat. Divide the dough now into 4 balls and cover them under damp cloth. Take one ball at a time and roll it with wooden roller to make a 7 inch of diameter circle.Divide the circle into 4 row and 4 columns to cut into square piece and with fork make hole so it's won't puff while frying .Deep fry on medium heat until it turn's golden in color.Cool it off on absorbing paper and once cool it will be crispy.
Same way do it for the other 3 balls left.
Decoration:
Mix mashed potato, cumin powder, red chili and onion.This will be called as Potato Masala.
Single Plate:: Place 6-8 papadi on one plate add a teaspoon of potato masala on each papadi. On each papadi add a teaspoon of yogurt on top of this add Tamarind Chutney.On top of all add sev and Cilantro Garnish.
Sprinkle Chaat Masala a pinch over each papadi and serve.
Don't let this sit for long because it will melt the papadi and it won't be crispy.
So hurry and have your bit :)
NOTE:You can also add Green Chutney for the topping.
Ingredients:
All-Purpose Flour 1 Cup
Semolina 1/4 Cup
Salt 1/2 Teaspoon
Butter 2 Cubes, 2 Teaspoon
Lukewarm Water To Knead a hard dough
Oil 5 Cups (enough to deep fry papadi)
Potato 1 medium( Boiled ,Peeled and Mashed)
Onion 1 Small (Finely Chopped)
Cilantro a bunch (washed and finely chopped)
Chaat Masala 2 Teaspoon
Sev 1/4 Cup
Cumin 2 Teaspoon( roasted and powdered)
Red chili 2 Teaspoon (powdered)
Curd/Yogurt 1 Cup (whisk to make smooth)
Tamarind Chutney 1 Cup
Direction:
Whisk all-purpose flour. Mix all-purpose flour, semolina, salt, butter. By adding enough lukewarm water make the hard dough ,it should not be very hard and not very soft. Keep it aside for 10 minutes covered under damp cloth.
Heat Oil in the wok on medium heat. Divide the dough now into 4 balls and cover them under damp cloth. Take one ball at a time and roll it with wooden roller to make a 7 inch of diameter circle.Divide the circle into 4 row and 4 columns to cut into square piece and with fork make hole so it's won't puff while frying .Deep fry on medium heat until it turn's golden in color.Cool it off on absorbing paper and once cool it will be crispy.
Same way do it for the other 3 balls left.
Decoration:
Mix mashed potato, cumin powder, red chili and onion.This will be called as Potato Masala.
Single Plate:: Place 6-8 papadi on one plate add a teaspoon of potato masala on each papadi. On each papadi add a teaspoon of yogurt on top of this add Tamarind Chutney.On top of all add sev and Cilantro Garnish.
Sprinkle Chaat Masala a pinch over each papadi and serve.
Don't let this sit for long because it will melt the papadi and it won't be crispy.
So hurry and have your bit :)
NOTE:You can also add Green Chutney for the topping.
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