Ingredients:
2 cups maida or all-purpose flour
4 tbsp oil
1/2 tsp salt
1/2 tsp kalonji (onion seeds)
4 potatoes
1 cup sev
1/2 cup chick peas
1/2 cup yogurt, well beaten
1/2 cup coriander leaves
1 tbsp oil
1 tsp rock salt
1 tsp chili powder
1 tsp cumin seeds
Method:
1. Heat oil and add to the maida. Mix salt and kalonji seeds to the maida and knead into a firm dough using a little water.
2 cups maida or all-purpose flour
4 tbsp oil
1/2 tsp salt
1/2 tsp kalonji (onion seeds)
4 potatoes
1 cup sev
1/2 cup chick peas
1/2 cup yogurt, well beaten
1/2 cup coriander leaves
1 tbsp oil
1 tsp rock salt
1 tsp chili powder
1 tsp cumin seeds
Method:
1. Heat oil and add to the maida. Mix salt and kalonji seeds to the maida and knead into a firm dough using a little water.
2. Make balls of the dough and roll out into thin and large circles, deep fry on a slow flame till crisp and light golden in color.
3. When cold, crush slightly into bite-size pieces and store these papdis in an air-tight tin. These papdis can be prepared well in advance.
4. Soak the chick peas overnight. Wash well and pressure cook the peas and potatoes for 8-10 minutes. Peel and cube the potatoes.
5. Fry in oil the drained peas and potatoes with 1/4 tsp of rock salt and 1/2 tsp of chili powder. Roast the mixture and sprinkle cumin seeds.
To assemble the papdi chaat:
1. Pour a thin layer of beaten yogurt on a large platter. Put a layer of crushed papdi on top.
2. Cover with little of peas and potato mixture. Pour 2-3 tbsp of yogurt on top.
3. Sprinkle a little cumin powder and chili powder on top along with rock salt.
4. Pour a little tamarind chutney attractively on top and garnish with coriander leaves and sev.
5. Serve immediately or it will become soggy.
