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Viral Ragda Papdi Chaat चटपटा रगड़ा पापड़ी चाट घर पे Best Chaat for Summers

Viral Ragda Papdi Chaat चटपटा रगड़ा पापड़ी चाट घर पे Best Chaat for Summers

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Elders say Chaats are best for summers! Why not?? हमें तो बस बहाना चाहिए :) Aur aapko?

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings:

Cuisine: Indian

Viral Ragda Papdi Chaat चटपटा रगड़ा पापड़ी चाट घर पे Best Chaat for Summers Recipe - Ranveer Brar

Ingredients

For Ragda

2 tbsp Ghee, घी

500 gms White Peas (soaked overnight), भिगोए हुए सफेद वटाना

3-4 cups Water, पानी

1 tsp Turmeric powder, हल्दी पाउडर

½ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर

A pinch of Asafoetida, हींग

2 medium Potatoes (peeled & diced), आलू

Salt to taste, नमक स्वादअनुसार

1-2 tbsp Ghee, घी

For Papdi Dough

1 cup Refined flour, मैदा

1 cup Wheat flour, गेहूं का आटा

Salt to taste, नमक स्वादअनुसार

¼ tsp Carom seeds, अजवाइन

2 tbsp Semolina, सूजी

2-3 tbsp Oil, तेल

Water as required, पानी

1 tbsp Semolina, सूजी

For Flour & Ghee Mixture

1-2 tbsp Ghee, घी

2-3 tbsp Refined flour, मैदा

For lamination

Ghee Mixture, घी का मिश्रण

For Salad

3-4 no. Green Chillies (less spicy & finely chopped), हरी मिर्च

1 ½ medium Onions (chopped), प्याज

1 large Tomato (chopped), टमाटर

½ inch Ginger (peeled & grated), अदरक

⅓ cup fresh Coriander leaves (chopped), धनिया पत्ता

1-2 tsp Lemon juice, नींबू का रस

Salt to taste, नमक स्वादअनुसार

Other Ingredients

Oil for frying, तेल तलने के लि

For Assembling Ragda Papdi Chaat

Cooked Ragda, पका हुआ रगड़ा

Tamarind Chutney, इमली की चटनी

Green Chutney, हरी चटनी

Prepared Salad, तैयार किया हुआ सलाद

Pomegranate pearls, अनार के दाने

Nylon sev, सेव

Namkeen Chana dal, नमकीन चना दाल

Ladi pav, लादी पाव

For Garnish

Coriander sprig, धनिया पत्ता

Lemon wedge, नींबू की फांक

Process

For Ragda

In a pressure cooker, add ghee, once it’s hot, add soaked white peas, water, turmeric powder, degi red chilli powder, a pinch of asafoetida, potatoes and give it a good mix.
Cover it with the lid and let it cook for 3-4 whistles or until it’s cooked.
Leave it aside to depressurize the cooker.
Open the lid and mash the ragda until it’s mushy in texture.
Add salt to taste, ghee and give it a good mix.

For Papdi Dough

In a bowl or parat, add refined flour, wheat flour, salt to taste, carom seeds, semolina, oil, water and knead it into semisoft dough.
Add semolina and knead it well.
Cover it with the damp cloth and leave it aside for resting.

For Flour & Ghee Mixture

In a bowl, add ghee, refined flour and give it a good mix.
Keep it aside for further use.

For Lamination

Divide the dough into small lemon size balls and flatten it with a rolling pin to make thin roti into it.
Apply ghee mixture evenly and fold into half to form moon shape.
Once again, apply ghee mixture evenly and fold it into another half to make papdi.
Drop one by one prepared papdi’s into the moderately hot oil and fry them until light golden brown in colour and crispy in texture.
Transfer it into the absorbent sheet and leave it aside for a while.

For Salad

In a bowl, add green chillies, onions, tomato, ginger, fresh coriander leaves, lemon juice, salt to taste and mix everything well.
Keep it aside for further use.

For Assembling Ragda Papdi Chaat

In a serving dish, add cooked ragda, spoonful of tamarind chutney, green chutney, prepared salad, pomegranate pearls, nylon sev and namkeen chana dal.
Garnish it with coriander sprig.
Serve warm with fried papdi and ladi pav.