Papari /papadi chaat

Papari/ Papadi Chaat

Papadi chaat is a very delicious Indian snack made with crispy papadi like small thin mathri’s, onions, potatoes, chickpeas, tamarind chutney, yogurt and spices makes anybody’s mouthwatering. Papadi chaat is a prefect snack and it is fun to prepare chaat because for party generally the ingredients are served buffet style so that the guests customize the chaat according to their taste. It is important to assemble the papri chaat just before serving so that the moisture from chutney and yogurt will not make the papadi soggy. Papari could be made at home or store bought, they are easily available at any Indian grocery store.

Ingredients:

1    Cup all purpose flour (Maida)
½   Cup Rava (sooji / Cream of wheat)
2    Tablespoons vegetable oil
½   Teaspoon salt
1/3 Cup water or as needed to make the dough
1     Pinch of baking powder
Oil for frying Papadi's

Also needed:

Small Glass or something for cutting the circle's for papari

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All-Purpose Flour (Maida)

Rava (Cream of wheat/ Sooji)

Oil

Salt

Baking powder

Oil (For frying)

Water

Small Glass

Ingredients for making the chaat:

For making 1 plate of Papadi Chaat (30 Papadi's)

1     Medium potato – boiled- peeled and chopped in small pieces
½ Cup fine chopped onions
¼    Cup Chick peas Boiled or canned
1    Cup Plain yogurt – Well beaten
3 to 4 Tablespoons of tamarind chutney or to your taste
3 to 4 Table spoons coriander chutney or to your taste
½   Teaspoon chaat masala
½    Teaspoon ground roasted cumin powder (Roasted jeera powder)
½    Teaspoon red chili powder
½    Teaspoon salt or to your taste

Chopped potaotes

Boiled chickpeas

Chopped onions

Green chutney

Tamarind chutney

Yogurt

Jeera Powder

Chaat masala

Red Chili powder

Directions for making the dough:

1. In a bowl add All-Purpose flour, Rava, salt and baking powder and mix every
thing together.

Mix All-Purpose flour & Rava

Add salt and baking powder and mix

2. Add oil and mix it by rubbing between your thumb and fingers till oil is
incorporated well and flour mix becomes crumbly.

Add oil in flour

Mix oil in flour

3. Once the flour and oil mix well, add a little water at a time and mix it with flour in a rotating motion from the center of the bowl to outward until it from a dough and it cleans the sides of the bowl, knead it for few minutes.(Dough maker or food processor could be used to make dough)

Oil is incorporated with the flour

Oil is mixed with flour

4. Once the dough become soft knead it with wet hands, make a ball and cover it
with a damp towel and let it rest for 15 minutes.

Add water in flour

Make dough for Papadi

Dough for Papadi

Cover the dough with damp towel

Direction for making the papadi:

1. After dough is rested, wet your hands and knead it again for at least 4 to 5
minutes, dough should be soft and absolutely smooth (You can use food
processer or dough maker for making and kneading dough)

Wet your hands

Knead the dough

2. Divide the dough into two portions.

3. Take one portion of dough and roll it around and make it smooth.

Divide the dough into two portions

Make the dough smooth.

4. Press the ball of dough flat.

Roll the dough

Press the ball of dough flat

5. With the rolling pin roll into a large thin circle.

6. Take a fork and prick all over the circle, so that when frying Papadis they won’t
rise like pooris.

Roll the dough into large thin circle

With a fork prick all over circle

7. Now take a circular cookie cutter or a small glass or even a bottle cap and cut
smaller circles out on the large circle.

Dough is pricked

Cut smaller circle out of the large circle

8. Remove extra dough from sides of smaller circle.

Papadi dough is cut in small circles

Remove extra dough

9. Keep these circles on a plate under the damp towel for later frying. Use the
extra dough to make more papadi’s. Repeat this process until you make all
the papadi’s.

Cover the papadi's with damp towel

Papadi’s are covered with damp towel

Directions for frying the Papadi:

1. Heat 2 cups of vegetable oil in frying pan or a kadhi on medium high heat.

2. In about 8 to 10 minutes oil will become hot, turn the heat down. Papadis
   should be fried on low heat so that they become crisp, frying on high heat
  the papadis will remain soft.

3. To check if the oil is ready, drop a small ball of dough in the hot oil, if the
dough starts sizzling and come up slowly it means it is the right heat but if it
becomes too dark quickly it means oil is too hot, turn the heat down.

Heat oil in a pan

Drop a small dough in hot oil

4. If the small circles shrink and become thick then roll the each circle a little.

Papadis

Roll the Papadi a little

5. Now gently drop 8 to 10 papadis in hot oil one at a time.

Drop Papadi in oil one at a time

6. Papadi's start sizzling in hot oil.

Papadi's are sizzling in hot oil

7. Immediately with the spatula start flickering hot oil over the top of the
papadi’s and fry them for 2 minutes then flip them over to other side, raise the
heat a notch up and keep flipping the papdis for another 2 to 3 minutes or until
both sides become golden brown, it takes about 5 to 6 minutes for the papadi’s
to fry.

Flicker oil over papadi's

Papadi's become light brown

Turn the papadi's to other side

8. Once Papadis are fried with the spatula take them out from the oil and keep
them on a plate over paper towel so that extra oil is absorbed.

Papadi's become golden brown

Take the Papadi's out from the hot oil

Place Papadi's on paper towel

Papadi/Papari

9. Before you start frying another batch of Papadis turn the heat down, because
the oil is hot and papadis will fry quickly.

10. Drop another batch of papadi's then turn the heat up to medium low. Repeat
the process till you fry all the papadis.

11. After Papadis cool down you can store them in an airtight container.

Directions for making the Chaat:

1. In a large plate spread a layer of the fried Papadis.

2. On the top of the Papadis, spread preferred amount of Chick peas, chopped
potatoes and chopped onions evenly.

Spread Papadi’s in a plate

Spread Chick peas, potatoes and onions

3. Mix ½ teaspoon of salt in yogurt and with the spoon drizzle all over the
Papadis on the top of onions, potatoes and chick peas.

4. Drizzle green chutney (Dhania chutney)

Add Yogurt

Drizzle green chutney

5. Drizzle tamarind chutney .

6. On the top sprinkle chat masala, roasted cumin powder, red chili powder.

7. If you wish sprinkle ½ cup of fine Sev on the top of the papadis, which can be
bought in any Indian grocery store.

8. Adjust the chutneys and spices and all other ingredients according to taste.

9. Serve immediately as the papadi’s becomes soft quickly with all the chutney’s
and yogurt.

Drizzle Tamarind chutney

Sprinkle Spices over chaat

Tips:

1. Store bought Papri could be used. They can be purchase from Indian
grocery store.

2. Serve all the ingredients for making the chaat buffet style in small bowls, for
the people to help themselves according to their taste and liking.

3. All purpose tortillas could be used for papdi.

4. With the knife cut the tortillas in the shape of wide noodles then deep fry them.
They taste as good as papadis.

Flour Tortillas

Slice Tortillas

Sliced Tortilla pieces

Fry Tortillas pieces

Tortillas pieces are fried

Fried Tortilla pieces

Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.

Thank you

Geeta Seth

Other recipes:

Aloo tikki (Potato patties)                               Mathri (Crispy, salted crackers)

Sprouted moong dal chaat                          Namak paras (Crispy salted noodles)

Dahi vada (Urad dal pakoras with yogurt)      Samosa (Aloo muttar samosa)

Chole with aloo tikki (Potatoes with chicke peas pattis)