PAPRI CHAAT

Preparation Method :

• To start the preparation of making paprichaat, crush the cumin seeds and the ajwain seeds coarsely in a mixer.
• Mix the maida, the wheat flour, the red chili powder, the turmeric powder, the asafetida, the sesame oil and the crushed cumin and ajwain seeds and the salt.
• Add little water and knead a thick, soft dough.Roll out very small even size round puris of the dough. Deep fry them in groundnut oil and keep aside.
• To make the green chutney, grind the grated coconut, the chopped coriander leaves, the lemon juice, the green chilies and the salt in a mixer to make a fine paste and keep aside.
• To make the red chutney, boil the dates and tamarind together in water till they are cooked. Then crush it in a mixer to make a fine paste.
• Add salt and red chili powder to it and keep aside.
• To make the yoghurt mix, beat the yoghurt nicely and add to it the sugar and the salt. Then heat the sesame oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt. Mix it thoroughly and keep aside.
• Boil the potatoes and mash them coarsely. Add two teaspoons of chaatmasala and the salt to it.
• While serving, lightly crush the purisand make a small opening.
• Placea tablespoon of mashed potatoes.
• Then placetwo tablespoonsof yoghurt mix over it.
• Add a teaspoon of green and red chutney over it.
• Sprinkle little red chili powder and Chaat powder and serve.