Ingredients:
Refined flour - 100 gm
Ghee - 25 gm
Salt to taste
Oil for frying
Potatoes - 100 gms (boiled)
Green peas - 20 gms
Asafoetida - a pinch
Cumin seeds - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - a pinch
Garam masala - 1/4 tsp
Chaat masala - 1/2 tsp
Black salt - a pinch
Ginger chutney - 25 gm
Sweet yogurt - 25 gm
Cumin powder - 1/2 tsp
Ginger - 1/2 tsp (julienned)
Salt to taste
Method:
Refined flour - 100 gm
Ghee - 25 gm
Salt to taste
Oil for frying
Potatoes - 100 gms (boiled)
Green peas - 20 gms
Asafoetida - a pinch
Cumin seeds - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - a pinch
Garam masala - 1/4 tsp
Chaat masala - 1/2 tsp
Black salt - a pinch
Ginger chutney - 25 gm
Sweet yogurt - 25 gm
Cumin powder - 1/2 tsp
Ginger - 1/2 tsp (julienned)
Salt to taste
Method:
- Mix the flour with the ghee, add salt and sufficient water to knead into a firm dough.
- Roll the dough into a thin sheet, and using cutter, cut small circles of 1" diameter. Deep fry till light brown.
- Chop boiled potatoes into small dices and combine with green peas. Stir in all the powdered masalas.
- Arrange on two serving plates.
- Place the deep fried papdi on top of the potato pea mixture.
- Top with some ginger chutney and sweet yogurt and sprinkle over with cumin powder and ginger juliennes.
- Check the seasoning and serve cold.
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