| By : Mahabir Prasad ( Posted on :17 Jan, 2006 )||Total Views : 3311 | Previous | Next|
2 cups maida or all-purpose flour
4 tbsp oil
salt to taste
1/2 tsp ajwain
Oil for deep-frying
To serve :
1/2 cupTaramind chutney
1/2 cupGreen chutney
1/2 cup chickpeas (boiled or canned)
3 medium potatoes (boiled, peeled and chopped)
2 cups curd / plain yogurt (well-beaten)
Salt to taste
Red chili powder to taste
Roasted cumin powder
Chaat masala to taste (optional)
2tbsp chopped coriander leaves
For Papdi :
Heat oil and add to the maida. Mix salt and ajwain to the maida and rub together. knead into a firm dough using a little water.
Make balls of the dough and roll out into thin large circles, prick all over with fork or knife. Cut out small rounds from it with a cutter or small katori. Repeat the same for entire dough.
Place on a clean cloth.
Deep fry on a low flame till crisp and light golden in color.
When cold, store these papdi's in an air-tight container. Well sealed they will keep for 2-3 weeks.
To Serve :
Pour a thin layer of beaten yogurt on a plate. Place about 5-6 papdi's on it.
Cover with little chick peas and chopped potatoes. Pour 2-3 tbsp of yogurt on top.
Sprinkle with spices to individual taste. Pour a little tamarind & green chutney on the top and garnish with coriander leaves and a crushed papdi.
Assemble and serve immediately or it will become soggy.
Ready-made Papdi can also be used instead of preparing at home.
The toppings could vary depending on the individual taste.
Ingredients can be served individually , to allow one to prepare as per individual taste.