Ingredients:
250 gms all-purpose flour
4 tbsps ghee
1 tsp onion seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil to deep fry
5 large potatoes, boiled, peeled and chopped into tiny pieces
1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste)
2 red (Spanish) onions chopped
2 large tomatoes chopped
2 cups fine sev (gram flour vermicilli)
2 tsps red chilli powder
3 tsps powdered black rock salt
2 tbsps cumin seeds,
gently roasted and powdered
Fresh finely chopped coriander leaves for garnish
2 cups fresh yoghurt
whisked till smooth and chilled
1 cup Tamarind Chutney
cup Mint-Corainder Chutney
Method:
Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cver with a damp cloth and allow to rest for 20 minutes. After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (. Repeat till all the dough is used up. Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Papdis a few at a time and fry till crisp and pale golden. Drain and keep on paper towels. Repeat till all Papdis are made. They can be stored for a few weeks if kept in an airtight container. To serve, first set up all ingredients - Papdis, toppings and chutneys - within easy reach. dip 5-6 Papdis ( in yoghurt and remove. Arrange on a plate. Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi. Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.
Ingredients:
6 large potatoes boiled
peeled and mashed
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp raw mango powder
1/2 cup finely chopped coriander
2 onions finely chopped
Salt to taste
1 can of chickpeas roughly mashed
6 cloves
3 pods cardamom
8 peppercorns
1 cup tamarind chutney
1 cup mint-coriander chutney
Coriander chopped fine to garnish
Chaat masala to garnish
Vegetable/canola/sunflower cooking oil to shallow fry
Method:
Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties. Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels. Boil the roughly mashed chickpeas with the cloves, cardamom and peppercorns and salt to taste. Once done, remove the whole spices and discard. To serve the chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add both chutneys to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.
Ingredients:
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps vegetable/canola/sunflower cooking oil
3 tbsps butter
Salt to taste
Coriander leaves to garnish
Method:
: Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour. Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder. Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour. Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque). Now add the chicken stock and remaining part of the mix to the chicken. Cook till the chicken is done and the gravy is reduced to half its original volume. Melt the butter and pour it over the chicken. Garnish with coriander leaves and serve with naans and Kaali Daal. For an authentic and traditional cooked-over-the-coals flavour: Heat a briquette of coal till red hot and when the dish is done, put the coal in the pan and cover immediately. Remove just before serving.
