8. Chaat Papri
- 1 cup all purpose flour (maida or plain flour)
- 1/4 cup semolina flour (sooji)
- 2 tablespoons oil
- 1/2 teaspoon salt
- Approx 1/3 cup lukewarm water as needed
- 1 small boiled potato, peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
- 1/4 cup boiled or canned chickpeas (rinsed and drained)
- 1 cup plain yogurt
- Approx. 1/2 teaspoon Salt
- 1/2 teaspoon roasted cumin seed powder (bhuna jeera)
- 1/4 teaspoon red chili powder
- 2 tablespoons hari cilantro chutney
- 2 tablespoons tamarind chutney
Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough. Cover the dough and set aside for 15 minutes or more. Divide the dough into about 3 equal parts.
Roll one section of the dough to eight inches in diameter, fairly thin – about thickness of dime. Do the same with the remaining two parts. Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares. Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough rises
immediately, let the oil cool slightly and try again. Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.
Fry the papdi until both sides are a light golden brown.
Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches. After the papdi cool to room temperature they should be crisp. Papdi can be stored in airtight container for 1 month.