Papri Chaat is a very simple chaat to put together if you have all the ingredients ready in your kitchen. It basically needs some crackers and potatoes, chole, yogurt and chutney to top it. Jains can avoid potatoes in this chaat.
|All Purpose Flour
|Saunth (tamarind chutney)
|Jeera (cumin seeds)
|Red chilli powder (lal mirch)
- Combine flour, salt and oil.
- Rub the oil through the flour. If you take a handful of flour and squeeze it in your hand and drop it in the bowl, it should keep the shape.
- Add 1/4 cup of water and make a hard dough. Cover it and keep it aside for at least 30 minutes.
- Knead it again to make a smooth dough. Make a big ball of the dough and flatten it. Divide it into four balls.
- Roll it into quarter cm thickness. The dough will be elastic but keep spreading it. If the ends of the rolled dough break, pinch the sides and roll again.
- Cut the dough in any shape you like. I cut it in one inch squares (see picture) and prick them with the fork.
- Heat the oil in a wok for frying. Test it by dropping a pea size dough in the oil. If it sizzles and immediately comes up, it’s too hot. If the dough settles down and does not come up in a minute, it’s cold.
- Drop a few of the squares in the oil and fry it.
- These need to be fried on low heat. Once they start to brown a little remove them from oil. Drain on paper towel.
- To assemble the chaat, whisk yogurt to a smooth consistency. Add 1/2 tsp of salt and mix it.
- Roast cumin seeds (jeera) in a pan till they puffs up. Grind them when cold.
- Lay down the fried papri in a plate. Top it with small pieces of boiled potato (optional).
- Add yogurt and saunth. Now sprinkle red chilli powder and ground jeera on top. Papri Chaat is ready to serve.
- You can even add boiled chick peas to the chaat for variation.