Recipe Cook Time
|:||1 Hour + Time to soak lentils|
For the paapri:
In a bowl mix maida, salt and ajwain.
Add the oil. Knead the flour with the oil.
Make small balls out of the dough. Roll them like a chapati. The size should be about 4-5 cm in diameter.
Deep fry these paapris till golden brown on low heat.
For the bhallas:
Soak moong dal and urad dal for 2 hours.
In a food processor grind them nicely.
Whisk the dal together till it becomes light and fluffy. Add zeera and chironji. The batter is ready.
With wet palms add small portions of batter into hot oil. Deep fry the bhallas till golden brown.
For the khatti chutney:
In a blender mix together coriander, mint, green chilli, ginger, black salt and salt.
Add garam masala and lemon juice. Mix.
Your khatti chutney is ready.
For the meethi chutney:
Soak the tamarind pulp in water for 25-30 minutes. Squeeze it with your hand to extract all the pulp. Strain and thrown away the residue in the strainer.
Add the tamarind water in a saucepan and add sugar. Cook on low heat till the sugar dissolves. Let it cool.
Once it cools down add kachri powder, saunth powder, degi mirch, salt, black salt and garam masala.
Your meethi chutney is ready.
For the dahi:
Whisk yogurt with some powdered sugar. Keep it in the fridge to cool.
For the chaat masala:
Mix all the ingredients together.
In a plate place bhallas. Break them a little from the middle. For paapri chaat just place the paapris on a plate and follow the same procedure.
Add sweetened curd, khatti chutney, meethi chutney.
Garnish with pomegrante and sev.
Sprinkle some chaat masala.