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Saturday, 30 March 2013




ALOO – PAPDI CHAAT


Beaten curd 150gms
Imli chutney 1tbspn
Green chutney 1tbspn
Chaat masala ¼ tspn
Red chilli powder 1/8 tspn
Broiled cumin powder 1/8 tspn
Boiled potatoes (diced) 50gms
Salt to taste

FOR PAPDI
Refined flour 100gms
Shortening 20gms
Salt to taste
Refined oil to fry
Water 45ml

PREPARATION:
Melt shortening. In a bowl rub in shortening into the flour.  Add salt, mix in water; knead to form smooth dough. Cover with a wet cloth & keep aside for 20 minutes. Divide the dough into balls each weighing 25gms. Press & roll out into tin circles of diameter 4inches. Dot with a fork & deep fry in medium hot oil on both sides till golden & crispy. Drain & keep aside.
To assemble the chaat; dip papdis in curd. Place on a plate. Arrange potatoes over the papdi. Pour over the curd followed by imli chutney & green chutney. Sprinkle  salt, chaat masala, red chilli powder and broiled cumin powder. Serve and consume immediately or else the papdi will become soggy.

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