Ingredients
For papdi
-
1 cup plain flour
-
2 tsp. oil or ghee
-
1/4 tsp. ajwain seeds
-
salt to taste
-
oil to deep fry
For chili pakodi
-
15 green chilies
-
salt to taste
-
1 tsp. lemon juice
-
1/2 cup gram flour
-
pinch baking soda
-
1/2 tsp. hot oil
-
Oil for deep frying
Other ingredients:
-
1/4 cup tamarind chutney
-
1 tbsp. green chutney
-
crushed cumin powder
-
1/2 tsp. chaat masala
-
2 tbsp. beaten fresh curd
-
salt to taste
-
1 boiled potato chopped
-
1 tsp. coriander leaves finely chopped
-
1 onion finely chopped
-
1 tbsp. fine sev
Method
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 cookie 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 chili pakodi
-
Slit chilies, deseed and rub with salt and lemon juice.
-
Keep aside for 5 minutes, wash under tap and towel dry.
-
Make medium thick batter of flour, salt and little water.
-
Add hot oil to batter and mix.
-
Deep each chili in it, and deep fry in hot oil till golden.
-
Drain keep aside.
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
