Ingredients[]
Paapri[]
Sonth ki chutney[]
Chaat masala[]
Paapri chaat[]
Directions[]
Paapri[]
- Mix potato, ghee, and salt into the atta, and rub well.
- Add enough water and knead into a stiff dough.
- Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
- Fry the paapris, till a golden colour on both the sides.
- Drain on absorbent paper before storing in an airtight container.
Sonth ki chutney[]
- Soak the tamarind and extract its pulp.
- Now mix all the ingredients and cook till slightly thick.
Chaat masala[]
- Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
- After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.
Paapri chaat[]
- Dip paapries in yogurt and arrange on a plate.
- Top it with sonth ki chutney, chaat masala, chilli powder.
- Garnish with fresh coriander and serve.