Jump to content

Cookbook:Papri Chaat (Crispy Indian Snack with Potato)

From Wikibooks, open books for an open world
Papri Chaat (Crispy Indian Snack with Potato)
CategorySouth Asian recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Ingredients

[edit | edit source]

Papri

[edit | edit source]

Chaat

[edit | edit source]

Procedure

[edit | edit source]

Papri

[edit | edit source]
  1. Combine the flour, ajwain, a dash of oil, salt, and enough water to make a firm dough.
  2. Knead well and roll out into small thin rounds of about 40mm (1½ inch) diameter, without using flour if possible. Prick with a fork.
  3. Deep fry in hot oil over medium heat until golden brown and crisp.
  4. Cool and store in an air-tight container.
  5. Use as required.

Chaat

[edit | edit source]
  1. Combine the tamarind chutney and lemon juice in a bowl. Mix well.
  2. Mix in the sugar, chili flakes, cumin, and chaat masala.
  3. Mix in the onions, tomatoes, potatoes, and chickpeas. Season with salt and pepper to taste.
  4. To serve add papri on the top along with yoghurt thinned with a small amount of milk or water.
  5. Add some extra tamarind chutney on the top.

Notes, tips, and variations

[edit | edit source]
  • Instead of papri, you could use salted crisps or something crispy.