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Papadi chaat 🔥🔥🔥

What did I forget to add ? 😅

Ingredients for Papadis:

1 cup all-purpose flour
1 teaspoon ajwain seeds (carom seeds)
1/2 teaspoon salt
1 tablespoon ghee (clarified butter)
Water (as needed)
Oil for deep frying

Instructions for Papadis:

In a mixing bowl, combine the all-purpose flour, ajwain seeds, and salt.

Add ghee to the flour mixture and mix well until the mixture resembles bread crumbs.

Gradually add water, a little at a time, and knead the mixture to form a firm and smooth dough. The dough should not be too soft or too hard.

Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Heat oil in a deep pan or kadhai for frying the papadis.

Divide the dough into small portions and roll each portion into a thin circle on a lightly floured surface. You can use a rolling pin to roll the dough.

Prick the rolled papadi dough with a fork to prevent them from puffing up while frying.

Carefully slide the rolled papadi into the hot oil and fry until they turn golden brown and crispy. Flip them over if needed to ensure even frying.

Remove the fried papadi from the oil and drain the excess oil on a paper towel.

Repeat the process with the remaining dough, frying papadis in batches.

Allow the papadis to cool completely before using them in the papadi chaat.

Now, let’s move on to making papadi chaat using these homemade papadis:

Ingredients for Papadi Chaat:

Homemade papadis
Boiled potatoes (optional)
Cooked chickpeas
Plain yogurt
Tamarind chutney
Mint chutney
Chaat masala
Roasted cumin powder (optional)
Red chili powder (optional)
Chopped onions
Chopped tomatoes
Chopped fresh coriander leaves
Sev (crunchy chickpea flour noodles)
Pomegranate



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