ब्रेड से बनायें चटपटी पापड़ी चाट/Bread papdi chaat/Innovative recipe|2 new styles of serving

 

English video at https://www.youtube.com/watch?v=GJDH18Nj68s

Ingredients:

White Bread: 6 slices
Oil for frying
Yogurt
Salt
Red Chili powder
Chaat Masala
Roasted Cumin Powder
Tamarind chutney
Green Chutney
Optional:
Boiled chickpeas
Boiled potatoes
Thin Sev
Pomegranate Seeds
Raita Boondi
Ginger juliennes
Cilantro leaves

Method:

1.Remove edges of the bread slices. Roll hard once in each direction to flatten the slices.
2. Using a cookie cutter, or a cap of any bottle, cut roundels from the bread slices. ( small roundels for serving papdi chaat in traditional manner, big roundels for a new unique method of serving)
3. Fry these roundels in a fresh batch of oil at medium heat
4. Spread on a paper towel for excess oil to be absorbed. Once cooled, wrap in a paper towel for a few minutes.

Serving suggestion (A)
1. Whisk yogurt, and add little salt.
2. In a serving platter, add some yogurt. Spread small roundels of papdi . Top with more yogurt, tamarind and green chutney, spices, and any/all optional toppings.

Bread papdi chaat 1

Serving suggestion (B)
Strain some yogurt. Add salt and toppings of your choice. Layer big roundels of papdi in a plate. Spread the yogurt mix on top of each papdi. Top with more chutneys and toppings.

bread papdi chaat 4bread papdi chaat 3bread papdi chaat 2

Crispy Aloo Bhujia/ Potato Sev

Aloo bhujia or potato sev is crispy and crunchy, thin noodles made with potatoes and chickpea flour (besan). A perfect accompaniment to tea or coffee! A perfect topping for bhalla papdi chaat, bhel poori chaat or sev poori chaat!

Ingredients
Boiled Potatoes (4 medium sized)
Chickpea flour (2 cups or less)
Kasuri Methi (2tsp)
Salt (1 tsp)
Kashmiri Red Chilli Powder (1 tsp)
Roasted Cumin Powder (1/3 tsp)
Dry Ginger Powder (1/4 tsp)
Black Pepper Powder (1/4 tsp)
Coriander Powder (1 tsp)
Turmeric Powder/Haldi (1/4 tsp)
Dry mango powder (amchoor) (1/3 tsp)
Oil (for frying and kneading the dough)
Chatt Masala (only for garnish)
Method:
1. Sift chickpea flour and keep aside.
2. Pound kasuri methi to a fine powder. Strain, and keep aside.
3. Mash boiled potatoes, and mix in all the spices, including strained kasuri methi
4. Mix together to get lump free dough. Add 1 ½ tbsp oil and mix.
5. Add half the chickpea flour and mix in with dough.
6. Keep adding chickpea flour 1-2 tbsp at a time, and knead till you get soft and not so sticky dough.
7. Apply some oil on your finger and smoothen out the dough.
8. Cover the dough with a lid and allow it rest for 30 minutes.
9. Set a flat bottomed pan with oil to heat at medium.
10. After dough has rested, give a final knead to the dough. Divide in to two parts and shape as logs.
11. Apply oil inside a sev maker.
12. Check oil for doneness.
13. Reduce heat to low, and using sev maker drop thin noodles in to the hot oil. Move in a spiral, avoiding over-lapping the noodles.
14. In a minute, bottom side will be fried.
15. Flip over the sev spiral and fry the bottom side.
16. Transfer on to a paper towel.
17. Crush between fingers to get smaller convenient pieces. Sprinkle chaat masala and serve homemade aloo bhujia/potato sev with hot tea or coffee.

Pin this recipe at https://www.pinterest.com/pin/5078512…