Papri Chaat

Papri Chaat

Servings - 3

INGREDIENTS
Refined flour - 100 grams
Carom seeds - 1/2 teaspoon
Refined oil - 2 tablespoons
Salt - 1/2 teaspoon
Water - 35 milliliters
Boiled potatoes - 100 grams
Pomegranate - 20 grams
Mint chutney - 1 1/2 tablespoons
Saunth chutney - 1 1/2 tablespoons
Yogurt - for garnishing
Coriander leaves - for garnishing
Sev - for garnishing
Chaat masala - for garnishing

PREPARATION
1. In a mixing bowl, add 100 grams refined flour, 1/2 teaspoon carom seeds, 2 tablespoons refined oil, 1/2 teaspoon salt and 35 milliliters of water to make a firm dough.
2.Knead well and roll out into small thin rounds of about 40 mm (1½") diameter, without using flour if possible.
3. Heat sufficient oil in a heavy skillet. Deep-fry these papri till golden brown and crisp. Drain on absorbent paper.
4. In a bowl, add 100 grams boiled potatoes, 20 grams pomegranate, 1 1/2 tablespoons mint chutney, 1 1/2 tablespoons saunth chutney and mix well.
5. Arrange the papris on a plate. Place some potato mixture on it. Over that drizzle with some yogurt, saunth chutney, mint chutney, pomegranate, sev, coriander leaves and chaat masala.
6. Serve immediately.Watch Papri Chaat With HD Quality

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