PAPDI

MAKKA CHAAT PAPDI

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MAKKAI KI CHAAT

Ingredients:

Maize flour (Makki ki atta) – 1/4 cup
White flour – 1/4 cup
Oil – 1 tbsp

Mix harb powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Black pepper powder-1/2 tsp
Carrom powder (Ajwain) – 1/2 tsp
Salt to taste
Oil for deep fry
For Chaat
Boiled corn – 1 cup
Chopped tomato – 1 tbsp
Chopped onion – 1/4 cup
Chopped capsicum – 1 tbsp
Chopped green chilli – 1 tsp

Black pepper powder – 1/2 tsp

Soya sauce – 1 tsp

Tomato sauce – 1 tsp

Red chilli sauce – 1 tsp

Schezwan sauce – 1 tsp

Black pepper powder

Lemon juice – 1 tsp

method
Heat oil in a pan add little turmeric powder and remove from the flame.
Take a bowl , add Makai ki atta, maida, salt, ajwain powder, mixed herbs powder and turmeric oil. Mix thoroughly. Add warm water , kneed to make tight dough. Let it rest for 15 minutes.
Divide the dough into two parts. With help of rolling pin make thin roti. Prick with a fork and cut the roti into triangle shapes with the help of knife.
Now heat oil in a pan , deep fry the triangle both sides till it becomes golden brown. Take out from the oil and add red chilli powder and pepper powder mix well.

Chaat:
Heat little oil in a pan  Add onion, Capcicom, green chili and tomato, saute some time. Add schezwan sauce, tomato sauce,soya sauce and chilli sauce, saute and add boiled corn and salt cook two minutes. Switch off   flame  and mix well. Add lemon juice and black pepper powder ,mix well. Serve with makka chips.

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CRISPY PAPDI

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CRISPY PAPDI

mathri-papdi-khurma-nimki

INGREDIENTS:

  • All purpose flour (Maida) – 500 gm
  • Oil ( Tel) – 70 ml
  • Garlic clove (Lehsun / Rasuna) – 15
  • Small onion (Sambar onion/ Gudi piaja) – 8
  • Green chili ( Hari mirchi / Lanka) – 5 – 6
  • Cumin seeds (Jeera) – 1 tbsplehsun-ki-papdi
  • Carom seeds (Ajwain / Juani)– 1 tsp
  • Peanut ( Mungfali / Chinabadam) – ½ cup
  • Oil for deep fry
  • Salt to taste

METHOD :

  • Take green chilli, garlic, onion, cumin seeds and peanut. Grind and make a smooth rough paste out of it.
  • Heat a Kadai, add all purpose flour. Stir fry it for 3 minutes in medium heat.
  • Shift the fried flour to a bowl and allow it to come down to room temperature.
  • Now sieve the flour.
  • Add carom seeds, oil (70 ml) , salt and spice paste to the flour. Mix thoroughly.
  • Add little water, knead to make tight dough. Cover it  with lid and allow it to rest for 10 minutes.
  • Pre-heat oil in a kadai.
  • Make small balls out of the dough. Roll to make small rounds to the balls. Make small cuts on the rounds with a knife.
  • Deep fry the small rounds in medium flame and ensure the rounds turn golden colour.
  • Take them out from the kadai. It is ready.
  • Serve hot/ cool with tea as snacks or with chat.
  • You can also preserve it for 15 days without preservatives in a air tight container.

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