May 20, 2014


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


  • 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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