Best Papdi Recipes

Patisa (Soan Papdi) image

Provided by Charishma_Ramchanda

Categories < 60 Mins

Time 45m

Yield 20 pieces

Number Of Ingredients 8

1 1/4 cups gram flour
1 1/4 cups plain flour (maida)
250 g ghee
2 1/2 cups sugar
1 1/2 cups water
2 tablespoons milk
1/2 teaspoon cardamom seed, crushed coarsely
2 teaspoons charmagaz (combination of 4 types of seeds)

Steps:

cut 4 squares from a thin polythene sheet.
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

Papdi Chaat image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 21

3 medium-boiled potatoes, skins removed, chopped
1 cup canned chickpeas, rinsed and drained
1/4 teaspoon chili powder
1/4 teaspoon roasted ground cumin (see Cook's Note)
1/4 teaspoon fine Indian black salt (kala namak) (see Cook's Note)
1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin
2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups)
One 1/2-inch piece fresh ginger
1/2 bunch fresh mint leaves (about 1/2 cup)
Juice from 1 large lime (about 2 tablespoons)
Kosher salt
2 cups Greek yogurt
1/4 teaspoon roasted ground cumin
Kosher salt
5 cups round tortilla chips (about 4 ounces) or papdi (see Cook's Note)
1 small red onion, finely chopped
Tamarind-date chutney, such as Deep brand
1 tablespoon chaat masala (see Cook's Note)
3/4 cup sev (see Cook's Note)

Steps:

For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.)
For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.