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| Main ingredients | Foxtail millet flour, Potatoes, Onions, Tomatoes, Green chutney, Red chilli garlic chutney, Chaat masala, Roasted cumin powder, Date and tamarind chutney, Nylon sev, Fresh coriander leaves, Raw mangoes, Masala chana dal, Masala peanuts |
| Cuisine | Indian |
| Course | Snacks |
| Prep time | 40-45 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup foxtail millet flour
- Salt to taste
- Oil for greasing + for deep-frying
- Boiled, peeled and roughly mashed potatoes as required
- Chopped onions as required
- Chopped tomatoes as required
- Green chutney to drizzle
- Red chilli-garlic chutney to drizzle
- Chaat masala to sprinkle
- Roasted cumin powder to sprinkle
- Date and tamarind chutney to drizzle
- Nylon sev to sprinkle
- Chopped fresh coriander leaves to sprinkle
- Chopped raw mangoes as required
- Masala chana dal as required
- Masala peanuts as required
Method
- Heat ½ cup water in a deep non-stick pan, add salt and foxtail millet flour and mix well. Cover and cook for 3-4 minutes.
- Transfer into a parat and let it cool slightly. Knead till you get a smooth dough.
- Grease the worktop with some oil, take a portion of the dough and roll out into a semi thick sheet. Prick with a fork and cut into small roundels with a cookie cutter. Use up the remaining dough similarly.
- Heat sufficient oil in a kadai. Slide the prepared papdis, a few at a time, into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and set aside. Allow to cool.
- Arrange a few papdis on a serving plate and top with boiled potatoes. Sprinkle onions and tomatoes on top. Drizzle green chutney and red chilli-garlic chutney on top. Sprinkle chaat masala, roasted cumin powder and drizzle some date and tamarind chutney on top.
- Sprinkle nylon sev, coriander leaves, raw mango, masala chana dal and masala peanuts on top. Serve immediately.
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