- 250 gms all-purpose flour
- 4 tbsps ghee
- 1 tsp onion seeds
- Salt to taste
- Vegetable/ canola/ sunflower cooking oil to deep fry
- 5 large potatoes, boiled, peeled and chopped into tiny pieces
- 1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
- 2 red (Spanish) onions chopped very fine
- 2 large tomatoes chopped very fine
- 2 cups fine sev (gram flour vermicilli)
- 2 tsps red chilli powder
- 3 tsps powdered black rock salt
- 2 tbsps cumin seeds, gently roasted and powdered
- Fresh finely chopped coriander leaves for garnish
- 2 cups fresh yoghurt whisked till smooth and chilled
- 1 cup Tamarind Chutney (see recipe below)
- 1 cup Mint-Corainder Chutney (see recipe below)
- Equipment:
- 2" circular cookie cutter
Flour, butter, onion seeds and salt to taste and mix well Mix. At a time and knead a firm, just add some water to get smooth dough. Cver with a damp cloth and allow to rest for 20 minutes.After the dough has rested, it is divided into equal size balls. Roll between your palms until smooth.Lightly flour a clean rolling surface and press the ball flat. A cycle (1 / 4 "thick) using a rolling pin roll out. Now using circular cookie cutter to cut out small circles, small circles on a circle to remove excess flour. A lightly floured tray or plate Keep on frying for later (they will become Papdis) Repeat until all dough is used.For deep frying Heat oil in deep pan on a medium flame. When hot, time and fry until crisp and golden yellow add some Papdis.Drain and keep on paper towels. Repeat until all are Papdis. They can be stored for a few weeks if kept in anairtight container.Papdis, toppings and sauce - within easy reach to serve, the set of all ingredients. Dip in yogurt and remove 5-6 Papdis (per person). Arrange on a plate.A small potato, chickpeas, onions and tomatoes on each Papdi it. When this is done, drizzle a teaspoon tamarind and mint on each Papdi - Corainder sauce each.Sprinkle a handful of apple on plate Papdis. Red chili powder, cumin powder and chopped coriander leaves and garnish with a sprinkle of black rock salt. Papdis Serve as soon as possible or get wet.
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