Dahi Papdi Chaat Market like curd (yogurt) Papdi Chaat at home Nimki bonus recipe

Ingredients

• 2 cup Refined flour
• 2 heaped tbsp Semolina
• 1 tbsp Gram flour
• Salt to taste
• 2 tsp Oil
• ½ tsp Black peppercorns, crushed
• Water as required
• 1 tsp Oil (After kneading) Oil
• 2 cup Water
• 1 cup Tamarind
• 1 cup Jaggery
• 4-5 Dates
• Salt to taste
• 1-2 tsp Oil
• 5-6 no. Black peppercorns
• 2-3 Green cardamom
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 5-6 boiled potatoes, peeled and roughly chopped
• ⅓ cup Brown chana, boiled, chana
• 1 inch Ginger (peeled & finely chopped) Ginger
• 1 ½ tbsp Coriander leaves, finely chopped
• Prepared Tadka
• 1 heaped tbsp Cumin seeds
• 1 tsp Fennel seeds
• 1 heaped tbsp Black peppercorns
• 1 Green Cardamom
• 1 Black cardamom seeds
• ¼ tsp Mustard seeds
• 1 ½ tsp Coriander seeds
• Salt to taste
• 1 ½ tsp Dry mango powder, amchur (dry mango powder) powder
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 1-2 tsp Oil
• A pinch of asafoetida, asafoetida
• 2 tsp Oil
• 2 no. Dry kashmiri red chili, broken into half
• 10-12 no. Raisins
• A pinch of asafoetida, asafoetida
• 2-3 tbsp Water
• Prepared Tamarind chutney
• Water as required
• 3-4 no. Green chili, less spicy
• 1 inch Ginger, peeled & sliced
• ½ cup Mint leaves
• 1 cup Coriander leaves
• ½ tsp Sugar
• Salt to taste
• 1 ½ tbsp Oil
• Oil for frying
• 2 cup Gram flour
• 1 tsp Turmeric powder
• Salt to taste
• 1 tbsp Oil
• ⅓ cup Water
• Fried Papdi
• Prepared Tamarind chutney
• Prepared Aloo Filling
• Curd, beaten, curd (yogurt)
• Pomegranate pearls
• Prepared Chat masala, Prepared Chat masala
• Prepared Green chutney
• Fried Boondi
• Prepared Tamarind chutney
• A pinch of Degi red chili powder
• Fried papdi, crushed
• Prepared Aloo Filling
• Prepared Tamarind chutney
• Prepared Chat masala, Prepared Chat masala
• Curd, beaten, curd (yogurt)
• Prepared Green chutney
• Prepared Tamarind chutney
• Pomegranate pearls
• Fried Boondi
• Fried Papdi, crushed
• Pomegranate pearls
• Coriander sprig, coriander leaves

Steps

1. In a parat, add refined flour, semolina, gram flour, salt to taste, oil and mix it well.
2. Add crushed black peppercorns, water and knead it in a semi soft dough.
3. Apply oil and Keep it aside for resting at least for 15-20 minutes.
4. 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.
5. Cook it for 20-25 minutes on moderate heat or until cooked well.
6. Strain the chutney and keep it aside for further use.
7. In a bowl, add potatoes, boiled chana, ginger, coriander leaves, prepared tadka and give it a good mix.
8. Keep it aside for further use.
9. 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.
10. Transfer it into a mixer grinder jar and grind it into coarse powder.
11. Add dry mango powder, degi red chili powder and mix it well.
12. Keep it aside for further use.
13. In a pan, add oil, once it’s hot, add asafoetida and cook it for a few seconds on moderate heat.
14. Keep it aside for further use.
15. In a sauce pot, add oil, once it’s hot, add dry kashmiri red chili, raisins, asafoetida and saute it for a minute.
16. Add water, tamarind chutney, adjust the consistency and cook it well until it thickens.
17. Transfer it into a bowl and keep it aside for further use.
18. In a bowl, add green chili, ginger, mint leaves, coriander leaves, sugar, salt to taste, oil and transfer it into a grinder jar.
19. Grind it to a smooth chutney and keep it aside for further use.
20. In a large bowl, add gram flour, turmeric powder, salt to taste, oil, water and make a thin smooth batter.
21. 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.
22. Transfer it to an absorbent paper and keep it aside for further use.
23. In a kadai or handi, add oil, once it’s hot, add papdi and fry it until golden brown in color.
24. Place agra style papdi in the hot oil and fry until golden brown in color.
25. Transfer it to an absorbent paper and keep it aside for further use.
26. 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.
27. Garnish it with crushed fried papdi, pomegranate pearls and coriander sprig.
28. 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.
29. Garnish it with crushed fried papdi, pomegranate pearls and coriander sprig.
30. Serve