Perfect Chaat for Holi!

Hello Friends .... had been offline for more than 10 days.... shifting home, settling down etc.

Now that I am back in time for Holi, let me share an absolutely "must have" chaat for the festival.

Yes, it is the recipe for Papri Chaat....

PAPRI CHAAT                                                                 Serves 4 - 5

Ingredients

Papri – about 20 pieces

Bhalla -  10 ( refer to my Dahi Bhalla recipe)

Boiled Potato(peeled and cut into small pieces) – 1 cup

Boiled Channa / Chickpea – 1cup

Moong / Green Gram Sprouts – 1 cup

Sev Bhujia – 1cup

Dahi / Curd (beaten) – 2 cups

Green Chilli (finely chopped) – as per taste

Green Chutney – 1cup

Tamarind Chutney – 1 ½ cup

Red Chilli pdr – to taste

Cumin / Jeera pdr – 2 tblsp

Black Salt – to taste

Chaat Masala – to taste

Salt – to taste

For the Papri                                                                                    Makes 20

Refined Flour – 1cup

Salt – a pinch

Ajwain – ¼ tsp

Oil – 3 to 4 tblsp and for deep frying

Method

1. Add a pinch of salt and ajwain to the refined flour. Mix well.
2. Add 3 tblsp of oil to the flour and mix it in using your finger tips till the mixture resembles bread crumbs. Press a fistful of the mixture to check. If it holds the shape, then you are on the right track. Else, add another tblsp of oil and mix it in and check again.
3. Bring the mixture together by adding very little water.
4. Knead the dough well for a couple of minutes. It should be firm and stiff.
5. Roll out large circles (¼ inch thick) of the dough. Use a dusting of flour to help you do this.
6. Cut into circles (traditional) or squares (like me). Prick holes on the surface using a fork.
7. Heat oil in a deep pan. Lower the flame. Fry in batches on low heat till the Papri is firm and done to a light golden colour.
8. Remove on tissue, cool and store in an airtight container.

For the Chaat

1. Arrange the Papris on a plate. On each Papri, place a small mashed bhalla, some boiled potato, some boiled channa and some sprouts.
2.  Drizzle with beaten dahi, Green chutney and Tamarind chutney.
3. Sprinkle salt, black salt, cumin pdr, red chilli pdr, chaat masala and green chilli.
4. Top with some sev bhujia and serve.

 *If you refer to my Dahi Bhalla recipe for making the bhalla, then make sure that the bhalla balls need to be smaller in size for this recipe (marble sized). They only need to be fried, soaked in water, squeezed lightly and used.

* A simple tamarind / imli chutney can be made by mixing tamarind pulp with sugar and a pinch of salt. You must build it to your taste by adjusting the sugar so that it is tangy.

* A simple green chutney can be made by grinding together a bunch of coriander leaves, few cloves of garlic, a few green chillies and some mint/ pudina leaves in a mixer.

* For a low fat chaat option try making the chaat by replacing papris with cream cracker biscuits!

Please feel free to post your comments and suggestions....

© Rinki’s Kitchen 2012