Recipe for Papri Chaat

Ingredients: For papri1 cup water chestnut flour1 tbsp potatoes-boiled, peeled and mashed very smooth1 tbsp ghee1 tsp rock saltcold water to mixghee/oil for deep fryingFor sonth ki chutney1 cup tamarind 3 tbsp gur (jaggery)1 tsp sendha namak (rock salt)1 tsp black rock salt 1 tsp sonth or powdered dry ginger1/4 tsp black pepper1/4 tsp chilli powder1 tsp chaat masala For chaat masala2 tbsp coriander seeds 2 tbsp cumin seeds 1tbsp thymol seeds 3 tsp black rock salt 3/4 tsp powdered black peppercorns 1 tbsp amchoor powderPaapri Chaat8 paapries1/2 cup yogurt-beaten smooth sonth ki chutneychaat masala- to tastechilli powder-to taste

Method:
For the papri, mix potato, ghee, and salt into the atta, and rub well. Add enough water and knead into a stiff dough. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter. Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.For the sonth ki chutney, soak the tamarind and extract its pulp. Now mix all the ingredients and cook till slightly thick. Chaat MasalaRoast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jarFor the Papri Chaat Dip paapries in yogurt and arrange on a plate. Top it with sonth ki chutney, chaat masala, chilli powder. Garnish with fresh coriander and serve.

Recipe By: Niru Gupta (Indian)


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