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You are here: Home» Recipes» Singhara Atte ki Paapri Chaat Recipe

Singhara Atte ki Paapri Chaat

One Indian street food snack that is relished a lot. Crisp and freshly made paapris dipped in yogurt and topped with cubed potatoes, tangy masalas and a sweet tamarind chutney.

Singhara Atte ki Paapri Chaat Singhara Atte ki Paapri Chaat

Chef

: Niru Gupta

Recipe Cook Time

: 50 Minutes

Recipe Rating

:
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Ingredients

  • For Paapri:

    1 cup water chestnut flour

    1 Tbsp potatoes-boiled, peeled and mashed very smooth

    1 Tbsp ghee

    1 tsp rock salt

    Cold water to mix

    Ghee / oil for deep frying


    For Sonth ki Chutney:

    1 cup tamarind

    3 Tbsp gur (jaggery)

    1 tsp sendha namak (rock salt)

    1 tsp black rock salt

    1 tsp sonth or powdered dry ginger

    1/4 tsp black pepper

    1/4 tsp chilli powder

    1 tsp chaat masala


    For Chaat Masala:

    2 Tbsp coriander seeds

    2 Tbsp cumin seeds

    1 Tbsp thymol seeds

    3 tsp black rock salt

    3/4 tsp powdered black peppercorns

    1 Tbsp amchoor powder


    Paapri Chaat
    :

    8 paapries

    1/2 cup yogurt-beaten smooth

    Sonth ki chutney

    Chaat masala
    - to taste

    Chilli powder-to taste

Method

For the Paapri:

Mix potato, ghee, and salt into the atta, and rub well.

Add enough water and knead into a stiff dough.

Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.

Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.


For the Sonth ki Chutney:

Soak the tamarind and extract its pulp.

Now mix all the ingredients and cook till slightly thick.


For the Chaat Masala:


Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.

After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.


For the Papri Chaat:

Dip paapries in yogurt and arrange on a plate.

Top it with sonth ki chutney, chaat masala, chilli powder.

Garnish with fresh coriander and serve.



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