
Dahi Papdi Chaat बाज़ार जैसे दही पापड़ी चाट घर पर Nimki bonus recipe
Ingredients
For Dough
2 cups Refined flour, मैदा
2 heaped tbsp Semolina, सूजी
1 tbsp Gram flour, बेसन
Salt to taste, नमक स्वादअनुसार
2 tsp Oil, तेल
½ tsp Black peppercorns, crushed, काली मिर्च के दाने
Water as required, पानी
1 tsp Oil (After kneading) तेल
For Tamarind Chutney
2 cups Water, पानी
1 cup Tamarind, इमली
1 cup Jaggery, गुड़
4-5 Dates, खजूर
Salt to taste, नमक स्वादअनुसार
1-2 tsp Oil, तेल
5-6 no. Black peppercorns, काली मिर्च के दाने
2-3 Green cardamom, हरी इलायची
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
For Aloo Filling
5-6 Boiled potato, peeled & roughly chopped, आलू
⅓ cup Brown chana, boiled, चना
1 inch Ginger (peeled & finely chopped) अदरक
1 ½ tbsp Coriander leaves, finely chopped, धनिया पत्ता
Prepared Tadka, तैयार किया हुआ तड़का
For Chat Masala
1 heaped tbsp Cumin seeds, जीरा
1 tsp Fennel seeds, सौंफ
1 heaped tbsp Black peppercorns, काली मिर्च के दाने
1 Green Cardamom, हरी इलायची
1 Black cardamom seeds, बड़ी इलायची के दाने
¼ tsp Mustard seeds, सरसों के बीज
1 ½ tsp Coriander seeds, धनिया के बीज
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Dry mango powder, आमचूर पाउडर
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
For Tadka
1-2 tsp Oil, तेल
A pinch of asafoetida, हींग
For Tempering Chutney
2 tsp Oil, तेल
2 no. Dry kashmiri red chili, broken into half, सूखी कश्मीरी लाल मिर्च
10-12 no. Raisins, किशमिश
A pinch of asafoetida, हींग
2-3 tbsp Water, पानी
Prepared Tamarind chutney, इमली की चटनी
Water as required, पानी
For Green Chutney
3-4 no. Green chili, less spicy, हरी मिर्च
1 inch Ginger, peeled & sliced, अदरक
½ cup Mint leaves, पुदीना पत्ता
1 cup Coriander leaves, धनिया पत्ता
½ tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
1 ½ tbsp Oil, तेल
Oil for frying, तेल तलने के लिए
For Boondi
2 cups Gram flour, बेसन
1 tsp Turmeric powder, हल्दी पाउडर
Salt to taste, नमक स्वादअनुसार
1 tbsp Oil, तेल
⅓ cup Water, पानी
For Assembling
Fried Papdi, तली हुई पापड़ी
Prepared Tamarind chutney, इमली की चटनी
Prepared Aloo Filling, तैयार किया हुआ आलू का मिश्रण
Curd, beaten, दही
Pomegranate pearls, अनार के दाने
Prepared Chat masala, तैयार किया हुआ चाट मसाला
Prepared Green chutney, हरी चटनी
Fried Boondi, तली हुई बूंदी
Prepared Tamarind chutney, इमली की चटनी
A pinch of Degi red chili powder, देगी लाल मिर्च पाउडर
For Agra Style Papdi Chaat
Fried papdi, crushed, तली हुई पापड़ी
Prepared Aloo Filling, तैयार किया हुआ आलू का मिश्रण
Prepared Tamarind chutney, इमली की चटनी
Prepared Chat masala, तैयार किया हुआ चाट मसाला
Curd, beaten, दही
Prepared Green chutney, हरी चटनी
Prepared Tamarind chutney, इमली की चटनी
Pomegranate pearls, अनार के दाने
Fried Boondi, तली हुई बूंदी
For Garnish
Fried Papdi, crushed, तली हुई पापड़ी
Pomegranate pearls, अनार के दाने
Coriander sprig, धनिया पत्ता
Process
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