Papdi Chat is one of the special recipe of north India. It is extremely tasty. Chandni Chowk's papdi in Delhi is world famous. It can be found on the stalls in the market and also in some special shops. But no one can beat the taste of home-made chat papadi.
Ingredients for Papdi Chat
Small Papdi - 1 bowl (fried)
Urad Dal Pakodi - 1 bowl (fried)
Kabuli Channa - 1 bowl (boiled)
Potato - 2 bowls (boiled)
Curd - 500 gms.
Salt - 1/2 tea spoon or according to the taste.
Roasted Cumin Seeds - 2 tea spoon.
Chat Masala - 1 tea spoon.
Sweet Chutney - 1 small bowl.
Green Chutney - 1 small bowl.
Coriander leaves - 2 table spoon.
Method - How to make Papdi Chat Recipe
How to make Small Papdi:
Take 100 gms maida and knead it like we do to make mathari. Divide the dough into 2 parts and make balls from it. Roll these balls like a chapati and cut it into 3 cms. round shape with the help of a pan or a bowl which have sharp corners. If you want to you can also make small balls and roll it like a mathari. Make 5-6 holes in the mathari with knife and fry till they are brown, in the same manner as we make mathari.
How to make Urad Dal Pakodi:
Wash the urad dal and soak it for 2 hours in the water. starin the water and grind it in the mixer. Make a batter suitable to make a pakodi. Now take small portion of the batter in your hands and fry them in the oil till they turn brown in colour. Make pakodi in the same way as we make Dahi Vada.
Dip the urad dal pakodi in warm water and strain the excess water. Cut the potatoes into small pieces.
Whisk the curd and put salt and roasted cumin powder into it.
Take a glass bowl and a broad pan. Put papdi, pakodi, channa and potato into the tray.
Pour the curd mixture over the papdi, pakori, channa and potato in the tray. Now put sweet chutney and green chutney over the papdi and other ingredients in the tray. Sprinkle some chat masala and garnish with coriander leaves.
Your Papdi Chat is ready. Serve it to your family members and eat yourself and do not forget to tell us whether you liked it or not.