Chaat Papri
Chaat papri recipe - chaat papri recipe is a famous street food recipe in Pakistan which is mostly consumed in Ramadan. It is also served as a tea time snack. The base could be just chickpeas, boiled potatoes, fried fritters or papri(crackers), dahi bara, samosa, and/or a variety of puffed rice, legume or chickpea snacks, served with chutney, sauces and dahi (yogurt), topped with chopped vegetables such as tomatoes, onions, green chillies and boiled potatoes, and garnished with cilantro, mint and a kick of chaat masala. The mothers in the desi realm mostly serve chana chaat come iftar during the blessed month. And there is variety to choose from, namely kala chana, kabuli chana and the list of legumes goes on. Yes, even you can make papri too at home. Just follow this recipe and make your home made mouthwatering Papri Chaat.
| Recommended By Chef |
| 0:45 To Prep |
| 0:15 To Cook |
| 6 Servings |
| Tips About Recipe |
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Refined flour (maida) 1 cup / 100 gm
Semolina (suji) 1 tbsp / 10 gm
Salt ½ tbsp
Baking powder a pinch
Vegetable oil ¾ cup / 150 ml\
Vegetable oil for frying
To serve
Potatoes, boiled, cubed ½ cup
Chickpeas (kabuli chana), boiled ½ cup
Tamarind chutney ¾ cup / 150 gm
Mint chutney 4 tbsp / 60 gm
Yoghurt (dahi), beaten 1 cup / 180 gm
Chaat masala to taste
METHOD:
Sift the refined flour, semolina, salt, and baking powder together. Add hot oil and mix Well. Knead with enough water to make a smooth dough. Divide the dough equally into tiny balls. Roll each out into a very thin disc, 1½ "in diameter. Perforate each with a fork so that it doesn't puff out while frying. Keep aside for 30 minutes, uncovered.
Heat the oil in a wok (kadhai); deep-fry the discs on a medium flame till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt and chaat masala to taste.
Chaat Papdi Video Recipe
Posted By:
tayyaba, faisalabad