Susmita's dahi papdi

    1 hour

    This is one of my favourite street foods that is quite easy to make. You can make the papdi a day ahead and store in an airtight container so that they stay crisp. This is a very popular starter dish for a party.

    Washington, United States
    1 person made this

    Serves: 6 

    • For Papdi
    • 1 cup whole wheat flour (atta)
    • 1 cup plain flour (maida)
    • 2 teaspoons oil
    • Salt to taste
    • For chaat: 2 potatoes, boiled, peeled and diced into small cubes.
    • ¼ cup boiled white chana (chickpeas)
    • 2 teaspoons chat masala
    • ½ teaspoon red chillli powder
    • 1 teaspoon roasted cumin ( jeera) powder
    • Salt to taste
    • 3 cups fresh curd
    • 1 tablespoon sugar
    • Chopped coriander leaves
    • Pudina (mint) chutney (make at home or use store bought)
    • Imli (tamrind) chutney (make at home or use store bought)

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. To make papdi, mix together atta and maida with salt, oil, and just enough water to make a firm dough. Cover and let it rest for 15 minutes. Knead the dough a few times. Break off small pieces of dough (you should have about 30) and roll into thin circles. Prick the circles with a fork (to keep them from puffing up when frying). Heat oil in a deep frying pan. Fry the papdis till golden brown. Drain on paper and set aside to cool.
    2. Mix curd with some water, salt, and sugar. You should have the consistency of loose curd.
    3. To assemble dahi papdi, arrange the papdis on a large serving plate. Top with the cubed potatoes, chickpeas, and curds. Pour the pudina chutney and the imli chutney in swirls over the papdis. Sprinkle the chat masala, red chilli powder, roasted cumin powder and chopped coriander on top. Serve immediately. Pass some extra chutney on the side.

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