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Today we'll make dahi papdi chaat,
it is a very special dish of agra.
It is very spicy
and so tasty
that you will love to make it often.
We'll make it from scratch,
first we'll make papdi.
1 cup of refined flour,
1/3 teaspoon of salt
a little less than 1/2 teaspoon
or as per taste.
1/2 teaspoon of carom seeds
crush it and put it in.
Its taste and flavour is better
and do add carom seeds to papdi as it helps in digestion.
2 tablespoons of oil.
Mix them well.
Look, they have mixed well.
Knead a hard dough by adding little by little water.
Just like we knead for a mathri.
Dough is ready,
it is a little hard.
Cover and keep it for half an hour.
Meanwhile let's make prepare for chaat.
3 boiled potatoes,
mash them.
Add some spices to it.
1 finely chopped green chilli,
1/2 inch of finely chopped ginger,
1/2 teaspoon of roasted cumin powder,
1/4 teaspoon of salt
and 1/4 teaspoon of black salt.
We added normal salt and black salt
they taste great together.
1/4 cup of boiled green peas,
you can take frozen peas instead.
And can make it without peas as well.
A little coriander leaves,
now mix everything well.
So aloo matar masala is ready.
It has been half an hour
it is set and ready.
Knead it a little and make it soft.
Look, it has smoothen,
now break balls from it.
Keep it covered so it does not dry.
Pick one ball
and round it.
Make a peda,
now roll it.
Roll it big like a chapati,
but thinner than chapati.
Roll it evenly by the edges.
Dough is perfect,
Neither we need dry flour to roll it
nor its edges are cracking.
It is rolling easily.
Rather than picking it up rotate the chuckle like this.
We rolled it very thin.
See the thickness
how thin it is.
Make it as thin as you can roll it.
Now fold it,
we folded it in half and leave a little edge open.
Fold another half.
It is half now,
by using a fork
poke the chapati so it doesn't bloat while frying.
Poke it from this side as well.
Papdi is rolled,
keep it on a plate.
Make all the papdi, the same way.
All the papdi are rolled and ready.
To fry them,
we preheated the oil.
Oil should not be too hot, a little less than medium hot.
Put it in to fry,
bubbles are coming,
the flame is low-medium.
Do not touch them for 2 minutes,
let them fry and come up at low flame.
After 2 minutes they have fried a little from the bottom,
turn them over.
And fry them till they turn golden brown from both sides.
Look how golden they are,
they fried perfectly.
Keep the ladle on the side of the pan
so the extra oil goes back to the pan.
Put them on a plate.
Fry the remaining papdi too.
Papdis are ready,
now let's make the rest items for chaat.
2 cups of fresh curd,
if curd is a bit sour
or thin then tie it in a cloth.
It removes it sour water and the curd becomes thick.
Beat it nicely
then add 2 teaspoons of sugar
and 1/4 teaspoon of black salt.
Beat it nicely.
Curd is ready for chaat.
The ingredients for chaat
Papdi,
curd,
aloo matar masala,
fine sev,
pomegranate seeds,
sweet chutney,
green chutney,
black salt, roasted cumin powder,
chat masala
and red chilli.
Take a papdi
and dip it in the curd.
Coat it nicely with curd on both sides.
Put some more curd on it,
them some aloo matar masala,
A little curd on aloo matar masala,
green chutney
and
sweet chutney.
Black salt,
roasted cumin powder,
chat masala,
red chilli,
fine sev
and pomegranate seeds.
Dahi papdi chaat is ready.
You will love its taste.
you won't face any problem in making them.
While making papdi remember 3 things.
Knead a hard dough,
roll it thin
and while frying keep the flame at low.
A very tasty papdi will be ready.
After papdi cools down keep it in any air tight container.
Whenever you feel like eating papdi chaat for two whole months,
take it out and make it.
So you must make and have it
and share your experiences with me.
And let me know what should I make next for you.
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