Papdi

This papdis are flat and crispy in nature. It is almost used in every chaat like bhel puri, Sev puri, or dahi puri. You can store this in an air tight container for a longer time. Some make Papdi by using only plain flour and some use a mix of plain flour and semolina flour to make it crispier. This is the best dish to welcome the unexpected guest.

Ingredients:
1 cup plain flour
2 table spoon semolina
2 teaspoon Ajwain (optinal)
1/2 tablespoon oil
Salt to taste
Oil for deep frying

Method:
1.Mix both the flour, salt, Ajwain, oil and add enough water to make stiff dough.
2.Knead well and roll out into a big thin chapatti. Now cut into almost 1 ½ inch of puris.
3.Prick it nicely so while deep frying it does not puff up.
4.Deep fry in hot oil on a medium flame until golden brown.
5.Store in an air tight container.

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.