Originally Posted by Anusha K, NST
Papri Chaat
You’ll need: l I cup plain flour l
2 tbsps semolina l
1/8 tsp salt l
¼ tsp carom or cumins seeds (optional) l
¾ tbsp margarine/oil l
A few tbsps soda water
Mix together the flour, semolina, carom and salt. Rub in the margarine and use just enough soda water until you get a firm dough. Cover dough with a wet muslin cloth and set aside for 10 minutes.
Apply a little oil on your hands to knead the dough again. Roll it out to the thickness of a chapatti or a tortilla. If the dough is a little sticky, sprinkle some flour on it and roll it out.
Cut into 1½ inch rounds with a cookie cutter or knife. Pierce each piece with a fork. Heat oil and fry papris until golden brown and crisp. Cool and store in an airtight container.
Tip: The shape of the papri is left to your imagination. It can also be cut into animal shapes for the children. This is a light and delicious appetiser before the main meal.
To serve papri, arrange them on a flat top. Add some boiled potatoes and chickpeas, and yogurt (season all with a little salt and spices). Then garnish them with some tamarind chutney and chaat masala (powder). Serve immediately.
Tamarind Chutney
You’ll need: l
200g tamarind l
1/3 cup brown/white sugar l 1 tsp cumin powder l
1 tsp fennel powder l
¾ tsp chilli powder l
¼ tsp garam masala (optional) l
small piece of ginger/ginger powder l
1 cinnamon stick or a pinch of cinnamon powder l
1½ cup water
Soak tamarind seeds in hot water. Strain into a pan. Then put pan on stove and add all other ingredients. Cook, stirring continuously. Remove ginger and cinnamon stick. Leave to cool.
Tip: This chutney can be kept in the fridge for many weeks. Always ensure that you never use a wet spoon when taking out the chutney, otherwise it might spoil.
Add chopped dates or raisins to the mixture when it’s on the stove if you want the chutney a little sweeter. If there is little water in the chutney, it will last longer. You can use the chutney as a garnish or eat it with saffron rice.
You’ll need: l I cup plain flour l
2 tbsps semolina l
1/8 tsp salt l
¼ tsp carom or cumins seeds (optional) l
¾ tbsp margarine/oil l
A few tbsps soda water
Mix together the flour, semolina, carom and salt. Rub in the margarine and use just enough soda water until you get a firm dough. Cover dough with a wet muslin cloth and set aside for 10 minutes.
Apply a little oil on your hands to knead the dough again. Roll it out to the thickness of a chapatti or a tortilla. If the dough is a little sticky, sprinkle some flour on it and roll it out.
Cut into 1½ inch rounds with a cookie cutter or knife. Pierce each piece with a fork. Heat oil and fry papris until golden brown and crisp. Cool and store in an airtight container.
Tip: The shape of the papri is left to your imagination. It can also be cut into animal shapes for the children. This is a light and delicious appetiser before the main meal.
To serve papri, arrange them on a flat top. Add some boiled potatoes and chickpeas, and yogurt (season all with a little salt and spices). Then garnish them with some tamarind chutney and chaat masala (powder). Serve immediately.
Tamarind Chutney
You’ll need: l
200g tamarind l
1/3 cup brown/white sugar l 1 tsp cumin powder l
1 tsp fennel powder l
¾ tsp chilli powder l
¼ tsp garam masala (optional) l
small piece of ginger/ginger powder l
1 cinnamon stick or a pinch of cinnamon powder l
1½ cup water
Soak tamarind seeds in hot water. Strain into a pan. Then put pan on stove and add all other ingredients. Cook, stirring continuously. Remove ginger and cinnamon stick. Leave to cool.
Tip: This chutney can be kept in the fridge for many weeks. Always ensure that you never use a wet spoon when taking out the chutney, otherwise it might spoil.
Add chopped dates or raisins to the mixture when it’s on the stove if you want the chutney a little sweeter. If there is little water in the chutney, it will last longer. You can use the chutney as a garnish or eat it with saffron rice.
No comments:
Post a Comment