In India it is one of the favorite road side food and it reminds me of my college days!
Before the recipe for the mouth watering dish, have a look on the plate!
This recipe makes about 50 papdis.
½ cup AP flour.
½ cup wheat flour.
1/4 cup semolina flour.
2 tablespoons oil.
½ teaspoon salt.
½ tsp ajwain seeds.
½ tsp black onion seeds.
To garnish the papdi:
3 medium potatoes
1 large onion.
2 large tomatoes.
1 cup yoghurt.
2 tbsp chat masala
¼ cup nylon sev.
¼ cup tamarind chutney.
¼ cup green chutney.
Juice of 1 lemon.
All the ingredients here:Process:
1. Mix AP flour, wheat flour, semolina, salt, black onion seeds and ajwain seeds. Add the oil and use lukewarm water to make firm dough.
2. Divide the dough in about 50 equal parts and roll them individually into 2 1/2 inch rounds. Prick with a fork in about 4 to 5 place.
3. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. Fry the papdi until both sides are light golden-brown in color.
4. Transfer them into a paper towel so that excess oil is soaked out. Let it cool completely before storing. Papdi can be stored in airtight container for 1 month.
5. Boil the potatoes. Peel them and dice them into small pieces. Keep them in a bowl and drizzle lemon juice over it.
6. Keep aside. Dice tomatoes and onions into small pieces. Add salt and beat the yoghurt into a smooth pan cake batter consistency.
7. Arrange the papdi on a large plate. Place a teaspoon of potato over each papdi. Then add a teaspoon of diced tomatoes and onion.
8. Drizzle 2 teaspoon of yoghurt on each papdi. Sprinkle a pinch of chat masala and add teaspoon tamarind chutney and half a teaspoon of coriander chutney. Sprinkle sev over it.
If you think that is too much of work, then just place the papdis on a plate and heap all the ingredients over it one by one! It won't that beautiful, but I tell you it is as delicious as the other one! Crack the papdis as you eat and enjoy!