INGREDIENTS
Papri Chaat
Servings - 3
INGREDIENTS
Refined flour - 100 grams
Carom seeds - 1/2 teaspoon
Refined oil - 2 tablespoons
Salt - 1/2 teaspoon
Water - 35 milliliters
Boiled potatoes - 100 grams
Pomegranate - 20 grams
Mint chutney - 1 1/2 tablespoons
Saunth chutney - 1 1/2 tablespoons
Yogurt - for garnishing
Coriander leaves - for garnishing
Sev - for garnishing
Chaat masala - for garnishing
PREPARATION
1. In a mixing bowl, add 100 grams refined flour, 1/2 teaspoon carom seeds, 2 tablespoons refined oil, 1/2 teaspoon salt and 35 milliliters of water to make a firm dough.
2.Knead well and roll out into small thin rounds of about 40 mm (1½") diameter, without using flour if possible.
3. Heat sufficient oil in a heavy skillet. Deep-fry these papri till golden brown and crisp. Drain on absorbent paper.
4. In a bowl, add 100 grams boiled potatoes, 20 grams pomegranate, 1 1/2 tablespoons mint chutney, 1 1/2 tablespoons saunth chutney and mix well.
5. Arrange the papris on a plate. Place some potato mixture on it. Over that drizzle with some yogurt, saunth chutney, mint chutney, pomegranate, sev, coriander leaves and chaat masala.
6. Serve immediately.