Dahi Papri ki Chaat
Equipment
- Frying Pan
- Skillet
- Mortar and Pestle
- Kitchen Paper
- Paper towels
- Bowl
Ingredients
- 3-4 teaspoons Cumin seeds
- 250 g Plain (all-purpose) flour (2 cups), plus extra for dusting
- 1 teaspoon Chili powder
- 2 tablespoons Ghee melted
- Vegetable oil or ghee for frying
- 500 ml Natural (plain) yoghurt (2 1/4 cups)
- 2-3 teaspoons Cumin seeds
- Salt
To serve
Instructions
- Put 1 teaspoon cumin seeds in a dry frying pan (skillet) and roast for about 1 minute, or until fragrant.
- Transfer to a mortar and, using a pestle, grind to a powder. Set aside.
- To make the papri, sift the flour and 1 teaspoon salt together. Add the chilli powder and enough coldwater to make stiff dough. Knead thoroughly forabout 5 minutes, incorporating the melted ghee intothe dough.
- Roll the dough out thinly on a lightly floured surface and cut out circles 2.5cm / 1-inch in diameter. Prick the papris with a fork.
- Heat some oil or ghee in a pan and fry the papris, a few at a time, for about 5 minutes, or until golden brown. Remove and drain on kitchen paper (paper towels) and set aside.
- Put the yoghurt in a large bowl and whisk, then add the remaining cumin seeds and season with salt. Set aside.
- Just before serving, arrange the papris on a platter, pour the seasoned yoghurt and chutney on top and sprinkle over the ground roasted cumin seeds, red chilies and chaat masala. Serve immediately.
Video
Nutrition
Sodium: 285mgCalcium: 742mgVitamin C: 3mgVitamin A: 1215IUSugar: 24gFiber: 9gPotassium: 1260mgCholesterol: 142mgCalories: 1521kcalSaturated Fat: 30gFat: 51gProtein: 45gCarbohydrates: 219gIron: 19mg
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