Street Style Dahi Papdi: Just hearing the name of Dahi Papdi makes the mouth water, but at home one often cannot get the crispiness of the market. If your papdi also becomes soft or the taste of curd remains dull then this special recipe is only for you.
Be it small hunger pangs in the evening or chatting with friends, Dahi Papdi Chaat makes every occasion special. There is often a fear of cleanliness and purity of spices in market chaat. In such a situation, chaat prepared at home is not only healthy but you can also customize it as per your taste. Let us know those pro-tips that will make your ordinary chaat fantastic.
While kneading flour for bazaar-like papdi, add a little moyan (oil or ghee) and celery to it. Knead the dough hard and leave it covered for 15 minutes. After rolling the papdi, do not forget to make small holes in it with a fork so that it does not swell while frying. Always fry them on low flame till they become golden so that they become crispy from inside.
Never beat chaat curd in a mixer as it becomes thin. Always strain the curd through a strainer or beat it by hand. To get a market like taste, add some powdered sugar and black salt to it. Thick and sweet curd balances the spiciness of papdi.
Dahi Papdi (Ms. Freepick)
The real magic of chaat lies in its chutneys. Keep the sweet-sour tamarind chutney and the spicy green mint-coriander chutney a little thick. If the chutney is runny then the papdi will become soft very quickly.
Arrange papdis in a plate, add boiled potato pieces and finely chopped onion on them. Now add lots of whipped curd on top. After this apply a layer of tamarind and green chutney. To enhance the taste, sprinkle roasted cumin powder, Kashmiri red chilli, chaat masala and fine sev (nylon sev) on top. Finally garnish with fresh coriander and pomegranate seeds.
