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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Papri Chaat (Papdi)   
    Categories: Indian   
         Yield: 50 Papris   
       
   MMMMM---------------------------BATTER--------------------------------   
       1/2 c  All-purpose flour   
         2 tb Sooji (semolina)   
       1/4 c  Atta (all-purpose flour)   
       1/2 ts Ajwain (carrom seeds)   
       3/4 ts Fine salt   
         2 tb Canola or vegetable oil;   
              - up to 3 tb   
       1/3 c  Water; +1 tb, luke warm   
              Oil; for frying   
      
   MMMMM-----------------PAPRI CHAAT PLATTER FOR 2----------------------   
        12    Papris; up to 15   
       1/4 c  Chickpeas; boiled   
         1 sm Potatoes;   
              - boiled, peeled & cubed   
       1/2 c  Plain yogurt; whisked with:   
         2 ts Sugar   
         2 tb Imli (tamarind chutney)   
         2 tb Hari (green chutney)   
              Onion, cilantro, or   
              - vegetables of choice;   
              - chopped   
       1/4 ts Kala namak (black salt);   
              - available at Indian stores   
       1/4 ts Chaat masala; available at   
              - Indian stores   
         1 pn Red pepper flakes   
              - (optional)   
       1/4 ts Roasted cumin powder   
              Besan sev (Chickpea flour   
              - snack);   
              - available at Indian stores   
              - (optional)   
       
     Papris:   
        
     In a bowl, mix together the flours, ajwain & salt. Start with 2 tb of   
     oil and start working it into the mixture. Keep on adding oil 1 ts at   
     a time & working it into the flour until you are just able to form a   
     firm ball of the flour between your fingers.   
        
     Next, slowly add the water (1/4 cup to start with) and start kneading   
     the dough.   
        
     We are looking for a firm dough here not soft & pliable. Knead the   
     dough on a hard surface for about 3 to 4 minutes. Do not over-knead.   
     When just kneaded, the dough will appear tight & hard but don't   
     worry, after resting it will be okay.   
        
     Transfer the dough to the bowl, cover with a damp cloth & let rest   
     for at least 20 minutes. Do not skip this step.   
        
     Divide the rested dough into about 3 equal parts. Take one part and   
     roll it into a thin sheet. The sheet should be rolled as thin as a   
     cotton cloth. Once rolled, if you want you can prick the sheet with a   
     fork to prevent puffing while frying. I prefer papris slightly puffed   
     so I do not prick. Use a round cookie cutter or a jar lid to cut into   
     round shapes. Transfer the rounds to a plate & place covered with   
     damp cloth until you are about to fry. Gather the remaining dough &   
     repeat rolling & cutting until whole of the dough is exhausted.   
     Repeat the same for all portions of the dough.   
        
     Heat oil in a frying pan on medium heat. The quantity of oil used   
     should be enough to cover the papris completely while they fry. To   
     check the temperature of oil, pinch a little dough & tip it into the   
     heating oil. The dough should sizzle to the top slowly without   
     changing color. If it sizzles immediately, reduce the heat & let the   
     oil temperature come down.   
        
     Tip in the cut papris into the heated oil, few at a time. Do not   
     overcrowd or stack the papris in the frying pan. Fry the papris on   
     medium-low heat until both sides are golden brown, about 3 to 5   
     minutes. Papris should be fried at medium-low heat else they will   
     become soft after cooling.   
        
     Remove browned papris with a slotted spoon and transfer to a plate   
     lined with apaper towel to soak up excess oil. Fry all the papris in   
     batches.   
        
     Cool completely & immediately store in an air tight container for up   
     to 4 weeks.   
        
     Assembling Chaat:   
        
     Layer the papris in a plate. You can crush them into bite size pieces   
     if you want or make individual servings. Top with boiled chickpeas &   
     potatoes. Drizzle with yogurt, chutneys & chopped onions. Sprinkle   
     kala namak, chaat masala, roasted cumin powder & red pepper flakes if   
     using. Top up with chopped cilantro & sev. Serve immediately.   
        
     Recipe by samjuro   
        
     Recipe FROM:   
        
       
   MMMMM   
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