चाट वाले भैया की असली पापड़ी चाट की रेसिपी 5 सीक्रेट के साथ

Ingredients

• 5 pieces Kashmiri Red Chilies (dry) (Whole, dried; gives bright red color and mild heat)
• 2 pieces Whole Dried Red Chilies (Adds extra heat; optional)
• 2 pieces Tomato (One for red chutney, one for topping; medium size)
• 3 tablespoons Lemon Juice (Freshly squeezed)
• 2 teaspoons Salt (Divided: 1 tsp for chutneys, ½ tsp for papri dough, ½ tsp for spice mix)
• 1 cup Fresh Coriander Leaves (Packed, stems removed)
• 1.5 inches Ginger (Peeled and roughly chopped)
• 4 pieces Green Chilies (Adjust heat to taste; keep seeds if you like it hot)
• 1 cup Semolina (Sooji) (Fine grade, dry roasted if possible)
• ½ teaspoon Ajwain (Carom Seeds) (Adds characteristic aroma to papri)
• 1 tablespoon Ghee (Clarified Butter) (Softened; can use melted)
• 2 cups Mustard Oil (For deep frying papri; gives authentic color and flavor)
• 1 teaspoon Red Chili Powder (Mild to medium heat)
• ½ teaspoon Black Salt (Kala Namak) (Gives the characteristic tangy, sulfury flavor)
• ½ teaspoon Cumin Powder
• ¼ teaspoon Black Pepper Powder
• 2 medium Boiled Potatoes (Cooked, peeled and diced)
• ½ cup Sev (Fine, crunchy noodle‑like snack)
• 1 cup Plain Yogurt (Thick, preferably Greek‑style)
• 1 cup Papri (Crispy Wafers) (Homemade or store‑bought; broken into bite‑size pieces)
• 2 tablespoons Fresh Coriander Leaves (for garnish) (Finely chopped)
• 4 pieces Lemon Wedges (For serving)

Instructions

1. Prepare Red Spicy Chutney

   Soak the Kashmiri red chilies and whole dried red chilies in warm water for 10 minutes. Drain, then add them to a blender with one tomato, 2 Tbsp lemon juice, 1 tsp salt and 2‑3 Tbsp water. Blend until smooth.

   Time: PT10M

2. Prepare Fresh Green Coriander Chutney

   Combine coriander leaves, ginger, 2 green chilies, 1 Tbsp lemon juice, ½ tsp salt and 2 Tbsp water in the blender. Blend to a smooth paste.

   Time: PT8M

3. Make Papri Dough

   In a mixing bowl, combine 1 cup semolina, ½ tsp salt, ½ tsp ajwain and 1 Tbsp softened ghee. Mix with fingertips until the mixture resembles coarse crumbs. Gradually add about ½ cup water, mixing until a smooth, non‑sticky dough forms.

   Time: PT10M

4. Roll and Cut Papri

   Divide the dough into small balls (about the size of a walnut). On a lightly floured surface, roll each ball as thin as possible (≈2 mm). Cut into 2‑inch circles using a cutter or a small bowl.

   Time: PT10M

5. Fry Papri

   Heat mustard oil in a deep pan to 350°F (175°C). Carefully slide a few papri discs into the oil; they should puff up and turn golden within seconds. Remove with a slotted spoon and place on paper towels to drain.

   Time: PT15M

   Temperature: 350°F

6. Boil Potatoes

   Peel and dice 2 medium potatoes. Place in a pot, cover with water, add a pinch of salt and bring to a boil. Cook until tender (about 12‑15 minutes), then drain and set aside.

   Time: PT20M

   Temperature: 212°F

7. Prepare Spice Mix

   In a small bowl, combine 1 tsp red chili powder, ½ tsp black salt, ½ tsp cumin powder and ¼ tsp black pepper powder. Set aside.

   Time: PT2M

8. Assemble the Chaat

   In a large serving bowl, layer the fried papri pieces. Top with diced boiled potatoes, chopped tomato, 1 finely chopped green chili, a pinch of grated ginger, and a generous handful of crushed papri. Drizzle the prepared red chutney and green chutney over the top, followed by 1 cup thick yogurt. Sprinkle the spice mix, sev, and chopped coriander leaves. Serve with lemon wedges on the side.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g