Chaat Masala

Chaat Masala is used in almost every dish be it dahi vada, fruit dish, Pani Puri, bhel puri or dahi puri. You can top up your dish with chaat masala and relish it. There are the basic ingredients which are required to make chaat masala and are available in almost all houses. Easy to make and can be stored for 5-6 months. You can store this in an air tight container.

Ingredients:
1 cup roasted jeera
7-8 Kashmir chilli roasted
1 cup roasted coriander seeds
1 cup aamchoor powder
1 cup salt
3 tablespoons black salt
4 tablespoon kali mirch

Method:
1.Grind finely all the ingredients together in the mixer grinder.
2.Store in the airtight container.
3.use as required

Note: After roasting all the other ingredients except coriander seeds put the gas off and than roast the coriander seeds so they are lightly roasted and does not burn.

Papdi Chaat

Papdi chaat is a much known chaat in Delhi and Bangalore with lots of Papdi, curd, potato, chaat masala, green chutney, and imli ki chutney. Tossed together to make a wonderful Papdi chaat. It is a different way of dahi puri we can say.papdi is basically crispy by nature. It is made out of plain flour and a little bit of semolina is added to make it crispier. You can make it in good quantity to welcome your unexpected guest at any time. Papdi can be stored for a long time.

Ingredients:
50-60 Papdi
3 cups imli ki chutney
2 cups green chutney
2 medium potatoes boiled and grated
2 cup whisked curd
2 teaspoon chaat masala
2 teaspoon roasted jeera powder
2 teaspoon red chilli powder
Salt to taste

Method:
1.Take papdis in the bowl, now add imli khajur ki chutney, green chutney and salt and toss well.
2.Now put grated potatoes and curd.
3.Sprinkle chaat masala, jeera powder, and red chilli powder.
4.Garnish with coriander leaves if you want to and serve immediately.

Note: The reason to serve immediately is because with all chutneys and curd above the papdis. The papdis does not remain crispy for the longer period of time.You can add onion and tomatoes if you wish to.