पकवान पापड़ी चाट | Pakwan Papdi Chaat | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Crispy pakwans topped with all chaat condiments and made into a perfect chaat for you to enjoy!

PAKWAN PAPDI CHAAT

Ingredients

1 cup refined flour (maida)
Salt to taste
½ tsp roasted cumin powder
1½ tbsps hot ghee
Oil for deep frying
Chutney
½ cup fresh coriander leaves
½ cup fresh mint leaves
2-3 green chillies
1 tbsp lemon juice
1 inch ginger, roughly chopped
2-3 garlic cloves
2 tbsps chutney dal
Black salt to taste
Chaat
½ cup sweetened yogurt
½ cup date and tamarind chutney
Masala peanuts for sprinkling
Masala dal for sprinkling
8 tbsps chopped raw mango
1 small onion, chopped
1 small tomato, chopped
1 small beetroot, grated
1 small carrot, grated
Chaat masala for sprinkling
Roasted cumin powder for sprinkling
Black salt for sprinkling
Red chilli powder for sprinkling
Fresh pomegranate pearls for garnish
Sev for garnish
Chopped fresh coriander leaves for garnish

Method

1. Take refined flour in a large bowl. Add salt, roasted cumin powder and hot ghee and mix well. Add ½ cup water and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the chutney, put coriander leaves in a mixer jar. Add mint leaves, green chillies, lemon juice, ginger, garlic, chutney dal, ¼ cup water and black salt and grind to a fine paste.
3. To make the pakwan, take a good portion of the dough and shape it into a ball. Slightly flatten it and place it on the worktop. Roll it into a thin disc. Fork it all over.
4. Heat sufficient oil in a kadai. Gently slide in the discs one at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. To assemble the chaat, place the pakwan on a serving plate and crush it with the back of a ladle. Drizzle sweetened yogurt, prepare chutney, date and tamarind chutney, sprinkle masala peanuts and masala dal. Sprinkle raw mango, onion, tomato, beetroot and carrot. Sprinkle chaat masala, roasted cumin powder, black salt, red chilli powder and pomegranate pearls. Garnish sev and coriander leaves.

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