New Update
/sanjeev-kapoor/media/post_banners/d3325721f762b84acf8ef21b3e7d5cf8eeb0b0cbf2d7a07a6f9908079aeaf7bb.jpg)
Main Ingredients | Finger millet (ragi / nachni) flour, Refined flour (maida) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet & Sour |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1½ cups finger millet (ragi / nachni) flour
- 3 tablespoons refined flour (maida)
- Salt to taste
- ¼ teaspoon carom seeds (ajwain)
- 1 tablespoon ghee
- 2 medium potatoes boiled and peeled
- ½ teaspoon red chilli powder
- ½ teaspoon roasted cumin powder + for sprinkling
- ½ teaspoon chaat masala + for sprinkling
- ½ cup mixed sprouts boiled
- Oil for deep-frying
- 1 small onion, finely chopped
- Green chutney as required
- Date and tamarind chutney as required
- 1 small carrot, peeled and grated
- 1 small beetroot, peeled and grated
- Yellow chilli powder for sprinkling
- Sev for sprinkling
- Fresh coriander leaves chopped for sprinkling
- Masala dal for garnish
- Pomegranate pearls for garnish
Method
- Take ragi flour in a bowl, add, refined flour, salt and carom seeds, and mix well. Add ghee and rub it in with your fingertips.
- Add sufficient water and knead to semi-stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
- Mash the potatoes into another bowl, add salt, red chilli powder, roasted cumin powder, chaat masala and mixed sprouts and mix well.
- To make the papdi, heat sufficient oil in a kadai. Divide the dough into equal balls. .
- Grease a plastic sheet with a little oil place the dough ball on one side and fold the other side over it. Roll it into a thin sheet. Prick all over with a fork and then cut out roundels with a small round cookie cutter. Similarly make more roundels with the remaining dough.
- Gently lift up the roundels and slide them into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper and let them cool down to room temperature.
- For serving, place the papdis on a serving plate, place a little potato mixture on each, and top it with a little onion, a little green chutney and red chilli-garlic chutney. Drizzle a little Date And Tamarind Chutney on each papdi. Top it with a little carrot, a little beetroot, sprinkle a little chaat masala, yellow chilli powder, roasted cumin powder, a little sev, a little coriander leaves, a little masala dal and some pomegranate pearls. Serve immediately.
Advertisment