Dahi Papdi Chaat बाज़ार जैसे दही पापड़ी चाट घर पर Nimki bonus recipe

For Dough

• In a parat, add refined flour, semolina, gram flour, salt to taste, oil and mix it well.
• Add crushed black peppercorns, water and knead it in a semi soft dough.
• Apply oil and Keep it aside for resting at least for 15-20 minutes.

For Tamarind chutney

• In a sauce pot or shallow pan, add water, tamarind, jaggery, dates, salt to taste, oil, black peppercorns, green cardamom, degi red chili powder and mix well.
• Cook it for 20-25 minutes on moderate heat or until cooked well.
• Strain the chutney and keep it aside for further use.

For Aloo Filling

• In a bowl, add potatoes, boiled chana, ginger, coriander leaves, prepared tadka and give it a good mix.
• Keep it aside for further use.

For Chat Masala

• In a shallow pan, add cumin seeds, fennel seeds, black peppercorns, green cardamom, black cardamom seeds, mustard seeds, coriander seeds, salt to taste and dry roast it on moderate heat.
• Transfer it into a mixer grinder jar and grind it into coarse powder.
• Add dry mango powder, degi red chili powder and mix it well.
• Keep it aside for further use.

For Tadka

• In a pan, add oil, once it’s hot, add asafoetida and cook it for a few seconds on moderate heat.
• Keep it aside for further use.

For Tempering Chutney

• In a sauce pot, add oil, once it’s hot, add dry kashmiri red chili, raisins, asafoetida and saute it for a minute.
• Add water, tamarind chutney, adjust the consistency and cook it well until it thickens.
• Transfer it into a bowl and keep it aside for further use.

For Green Chutney

• In a bowl, add green chili, ginger, mint leaves, coriander leaves, sugar, salt to taste, oil and transfer it into a grinder jar.
• Grind it to a smooth chutney and keep it aside for further use.

For Boondi

• In a large bowl, add gram flour, turmeric powder, salt to taste, oil, water and make a thin smooth batter.
• Heat the oil in a kadai, drizzle the batter with the help of fingers or with a perforated spoon in medium hot oil and fry it until golden in color.
• Transfer it to an absorbent paper and keep it aside for further use.

For Frying

• In a kadai or handi, add oil, once it’s hot, add papdi and fry it until golden brown in color.
• Place agra style papdi in the hot oil and fry until golden brown in color.
• Transfer it to an absorbent paper and keep it aside for further use.

For Assembling

• On a serving dish, place fried papdi, add prepared tamarind chutney, prepared aloo filling, curd, pomegranate pearls, sprinkle some chat masala, prepared green chutney, fried boondi, prepared tamarind chutney and sprinkle a pinch of degi red chili powder.
• Garnish it with crushed fried papdi, pomegranate pearls and coriander sprig.

For Agra Style Papdi Chaat

• On a serving plate, add crushed fried papdi, prepared aloo filling, prepared tamarind chutney, sprinkle some prepared chat masala, curd, prepared green chutney, prepared tamarind chutney, pomegranate pearls and fried boondi.
• Garnish it with crushed fried papdi, pomegranate pearls and coriander sprig.
• Serve