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:
<gopher://sdf.org/0/users/sanjuro/indian-food/papri-chaat.txt>

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