Recipe

Ingredients

 

For the paapri:

 

200 gm maida, 40 gm oil, Salt, to taste, 1 Tbsp ajwain, Oil, for deep frying, For the khatti chutney:, 1 cup coriander leaves, 1/4 cup pudina leaves, 1 green chilli, 20 gm ginger, 1/2 tsp black rock salt, Salt, to taste, 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung), Juice of 1 lemon

 

For the meethi chutney:

 

200 gm tamarind pulp soaked in 1 1/2 cup water, 800 gm sugar, 3 tsp kachri powder, 1/2 tsp saunth powder, 1 tsp degi mirch, Salt, to taste, 1/2 tsp black rock salt, 1/2 tsp garam masala (With black cardamom, mace, nutmeg, zeera, laung)

 

For the dahi:

 

2 cups yogurt, 2 Tbsp powdered sugar

 

For the chaat masala:

 

2 tsp peeli mirch, 1 tsp kali mirch, 2 tsp zeera powder, 2 tsp garam masala

 

For garnishing:

 

Pomegranate seeds, Sev

Method::

For the paapri:

 

1. In a bowl mix maida, salt and ajwain.

2. Add the oil. Knead the flour with the oil.

3. Make small balls out of the dough. Roll them like a chapati. The size should be about 4-5 cm in diameter.

4. Deep fry these paapris till golden brown on low heat.

 

For the meethi chutney:

 

1. Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.

2. Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.

3. Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.

4. Your meethi chutney is ready.

 

For the dahi:

 

Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.

 

For the chaat masala:

 

1. Mix all the ingredients together.

2. Plating up:

3. In a plate place bhallas. Break them a little from the middle. 

4. Add sweetened curd, khatti chutney, meethi chutney.

5. Garnish with pomegrante and sev.

6. Sprinkle some chaat masala.

7. Serve.