How to make Ragi Papdi Chaat- Sk Khazana -
Papdi chaat gets a new definition with ragi flour – it becomes nutritious too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Finger millet (ragi / nachni) flour, Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Ragi Papdi Chaat- Sk Khazana checkout Ragi Idli, Instant Ragi Uttapam, Ragi Biscuits, Multigrain Cookies - SK Khazana . You can also find more Snacks and Starters recipes like Cheese and Honey Fried Chicken Biscuit Rotti Paprika Chicken Skewers Danish Cheese Balls
Ragi Papdi Chaat- Sk Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Ragi Papdi Chaat- Sk Khazana Recipe
Finger millet (ragi / nachni) flour 1 1/2 cups
Refined flour (maida) 3 tablespoons
Salt to taste
Carom seeds (ajwain) 1/4 teaspoon
Ghee 1 tablespoon
Potatoes boiled and peeled 2 medium
Red chilli powder 1/2 teaspoon
Roasted cumin powder 1/2 teaspoon + for sprinkling
Chaat masala 1/2 teaspoon + for sprinkling
Mixed sprouts boiled 1/2 cup
Oil for deep-frying
Onion finely chopped 1 small
Green chutney as required
Date and tamarind chutney as required
Carrot peeled and grated 1 small
Beetroot peeled and grated 1 small
Yellow chilli powder for sprinkling
Sev for sprinkling
Fresh coriander leaves chopped for sprinkling
Masala dal for garnish
Pomegranate pearls for garnish
Method
Step 1
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.
Step 2
Add sufficient water and knead to semi-stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
Step 3
Mash the potatoes into another bowl, add salt, red chilli powder, roasted cumin powder, chaat masala and mixed sprouts and mix well.
Step 4
To make the papdi, heat sufficient oil in a kadai.Divide the dough into equal balls. .
Step 5
Grease a plastic sheet with a little oil and 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.
Step 6
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.
Step 7
For serving, place the papdis on a serving plate, place a little potato mixture on each, 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 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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
