Papdi puri recipe | papdi puri with wheat flour | papdi chaat recipe
Ingredients
- 2 cup wheat flour
- ¼ cup rava
- 2 tbsp besan
- 4 tbsp oil
- Salt to taste
- 2 cup chopped coriander leaves
- 3-4 spicy green chilli
- 1 inch ginger
- ½ tsp black pepper powder
- 1 tbsp cumin seeds
- 1 tsp ajwain
- 2 tbsp sesame seeds
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ cup water or as required
- Oil for frying
For papdi chaat
- Fried papdi puri
- 1 cup boiled and mashed potatoes
- Salt to taste
- ½ tsp chaat masala
- ½ tsp red chilli powder
- Chopped onion
- Green chutney
- Tamarind chutney
- Nylon sev
Instructions
Making Papdi Puri
- In a mixing bowl, add 2 cups wheat flour, ¼ cup rava, and 2 tbsp besan. Add salt and mix well.
- Heat 4 tbsp oil and add it to the flour mixture. Mix well until the mixture becomes crumbly and binds when pressed between your hand.
- Finely chop 2 cups coriander leaves.
- In a mixer jar, add 3–4 green chillies and 1-inch ginger. Grind to a paste and keep it aside.
- In a mortar-pestle, add ½ tsp black pepper, 1 tbsp cumin seeds, and 1 tsp ajwain. Coarsely crush them.
- Add chopped coriander leaves, green chilli-ginger paste, crushed masala, 2 tbsp sesame seeds, ½ tsp turmeric powder, and 1 tsp red chilli powder to the flour mixture. Mix well.
- Add ½ cup water or as required and knead a tight dough. Add 1 tsp oil and smoothen the dough.
- Cover and rest the dough for 5 minutes.
- Take a medium-sized dough ball and roll it into a large, thin roti.
- Prick the roti with a fork and cut puris using a cutter or bowl. Prepare all puris in the same way.
- Heat oil, add the puris, and fry on a medium-low flame until they become crispy.
- Remove on a wire rack and fry all puris similarly.
- Allow them to cool completely and store the papdi puri in an airtight container.
Making Papdi Chaat
- Place some papdi puri on a plate.
- In a bowl, take 1 cup boiled and mashed potatoes. Add salt, chaat masala, and red chilli powder. Mix well and place the potato mixture on the puris.
- Top with chopped onion, green chutney, tamarind chutney, and sev.
- Papdi chaat is ready. Serve immediately. 🌟
Notes
- Adding hot oil makes the papdi crispy.
- Adding rava makes the puri crispier.
- Besan enhances the taste of the papdi.
- Finely chop the coriander leaves so they blend easily into the dough.
- Knead a tight dough for papdi.
- Roll the papdi puri into a thin roti.
- Fry the papdi puri on a medium-low flame.