Subj : Papri Chaat (Papdi) To : All From : Ben Collver Date : Fri Nov 21 2025 07:36:38 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 --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .