Paapdi Chaat (Sev Puri)

Chaat is an ever popular favorite quick snack . It tantalizes the taste buds & is a great appetizer. It is a very refreshing evening snack & can be fixed in a jiffy with a little pre-preparation. You may use ready made puris but to savour the real fresh taste, nothing like homefresh crisp puris.. Just a little effort & you’re done! Here’s a version with my homemade crispy & crunchy paapdi puris for you to relish.  J

2 cups All Purpose Flour (Maida)

1 cup Wheat Flour

1 tbsp. Vegetable Oil

1 tsp. Cumin Seeds

1 tsp. Ajwain Seeds

Salt to taste

Water as required for binding the dough

Oil for deep frying

Sift the flour through a fine sieve.

Mix together maida, wheat flour, cumin seeds, ajwain, salt to taste.; add oil & mix well. Add a little water at a time & knead to a smooth firm dough.

Let the dough rest for about 10 mins.

Roll out the dough on a floured board.

Use a round cookie cutter or a lid of a small round steel tiffin box which has a sharp rim & cut into round puris or any desired shape.

Deep fry till lightly golden. Do not burn.

Drain completely using a slotted spoon.

Transfer to a dish lined with absorbent tissue paper.

Let the puris cool thoroughly.

Store the crisp & crunchy puris in an airtight container.

Use as required for chaats, bhel puri or with various dips.

6-7 Paapdi Puris (for per plate)

1 cup Potatoes ( boiled & diced)

1 cup Onions (peeled & finely chopped)

1 cup Tomatoes (finely chopped)

1 cup Sweet Tamarind Chutney

1 cup Green Chutney

1 cup Red Garlic Chutney (optional)

1 cup Chaat masala (optional)

1 cup fresh Coriander Leaves (chopped)

1 cup fine Sev

To prepare Paapdi Chaat, place about 6-7 paapdi puris in each plate.

Cover each puri with boiled diced potatoes, sprinkle with onions, chopped tomatoes, a light sprinkling of salt & chaat masala.

Then top each puri with green chutney, garlic chutney & sweet tamarind chutney. Garnish generously with sev & sprinkle chopped coriander leaves.

Serve immediately.

After assembling the paapdi puris as above,  top with dahi/curds generously & then garnish with sev & chopped coriander leaves. Serve immediately.