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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Papri Chaat (Papdi)
 Categories: Indian
      Yield: 50 Papris
 
MMMMM---------------------------BATTER--------------------------------
    1/2 c  All-purpose flour
      2 tb Sooji (semolina)
    1/4 c  Atta (all-purpose flour)
    1/2 ts Ajwain (carrom seeds)
    3/4 ts Fine salt
      2 tb Canola or vegetable oil;
           - up to 3 tb
    1/3 c  Water; +1 tb, luke warm
           Oil; for frying

MMMMM-----------------PAPRI CHAAT PLATTER FOR 2----------------------
     12    Papris; up to 15
    1/4 c  Chickpeas; boiled
      1 sm Potatoes;
           - boiled, peeled & cubed
    1/2 c  Plain yogurt; whisked with:
      2 ts Sugar
      2 tb Imli (tamarind chutney)
      2 tb Hari (green chutney)
           Onion, cilantro, or
           - vegetables of choice;
           - chopped
    1/4 ts Kala namak (black salt);
           - available at Indian stores
    1/4 ts Chaat masala; available at
           - Indian stores
      1 pn Red pepper flakes
           - (optional)
    1/4 ts Roasted cumin powder
           Besan sev (Chickpea flour
           - snack);
           - available at Indian stores
           - (optional)
 
  Papris:
  
  In a bowl, mix together the flours, ajwain & salt. Start with 2 tb of
  oil and start working it into the mixture. Keep on adding oil 1 ts at
  a time & working it into the flour until you are just able to form a
  firm ball of the flour between your fingers.
  
  Next, slowly add the water (1/4 cup to start with) and start kneading
  the dough.
  
  We are looking for a firm dough here not soft & pliable. Knead the
  dough on a hard surface for about 3 to 4 minutes. Do not over-knead.
  When just kneaded, the dough will appear tight & hard but don't
  worry, after resting it will be okay.
  
  Transfer the dough to the bowl, cover with a damp cloth & let rest
  for at least 20 minutes. Do not skip this step.
  
  Divide the rested dough into about 3 equal parts. Take one part and
  roll it into a thin sheet. The sheet should be rolled as thin as a
  cotton cloth. Once rolled, if you want you can prick the sheet with a
  fork to prevent puffing while frying. I prefer papris slightly puffed
  so I do not prick. Use a round cookie cutter or a jar lid to cut into
  round shapes. Transfer the rounds to a plate & place covered with
  damp cloth until you are about to fry. Gather the remaining dough &
  repeat rolling & cutting until whole of the dough is exhausted.
  Repeat the same for all portions of the dough.
  
  Heat oil in a frying pan on medium heat. The quantity of oil used
  should be enough to cover the papris completely while they fry. To
  check the temperature of oil, pinch a little dough & tip it into the
  heating oil. The dough should sizzle to the top slowly without
  changing color. If it sizzles immediately, reduce the heat & let the
  oil temperature come down.
  
  Tip in the cut papris into the heated oil, few at a time. Do not
  overcrowd or stack the papris in the frying pan. Fry the papris on
  medium-low heat until both sides are golden brown, about 3 to 5
  minutes. Papris should be fried at medium-low heat else they will
  become soft after cooling.
  
  Remove browned papris with a slotted spoon and transfer to a plate
  lined with apaper towel to soak up excess oil. Fry all the papris in
  batches.
  
  Cool completely & immediately store in an air tight container for up
  to 4 weeks.
  
  Assembling Chaat:
  
  Layer the papris in a plate. You can crush them into bite size pieces
  if you want or make individual servings. Top with boiled chickpeas &
  potatoes. Drizzle with yogurt, chutneys & chopped onions. Sprinkle
  kala namak, chaat masala, roasted cumin powder & red pepper flakes if
  using. Top up with chopped cilantro & sev. Serve immediately.
  
  Recipe by samjuro
  
  Recipe FROM:
  
 
MMMMM
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