Crispy papdis made with Ragi, and some basic chaat ingredients is enough to make your mouth water and is slightly healthier than the usual chaats.
RAGI PAPDI CHAAT
Ingredients
1¼ cups finger millet flour (ragi atta)
3 tbsps refined flour (maida)
Salt to taste
¼ tsp carom seeds (ajwain)
1 tbsp ghee
2 medium potatoes, boiled and peeled
½ tsp red chilli powder
½ tsp roasted cumin powder
½ tsp chaat masala
½ cup mixed sprouts, boiled
Oil for deep frying
1 small onion, finely chopped
Green chutney as required
Red chilli-garlic chutney as required
Tata Sampann Date And Tamarind Chutney
1 small carrot, grated
1 small beetroot, grated
Chaat masala for sprinkling
Yellow chilli powder for sprinkling
Sev for sprinkling
Freshly chopped coriander leaves for sprinkling
Masala dal for garnish
Pomegranate pearls for garnish
Method
1. In a bowl, add ragi flour, maida, salt, ajwain, mix well and ghee and rub the mixture well.
2. Add sufficient water and knead to semi-stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
3. In another bowl, mash potatoes and add in it. Sprinkle salt, red chilli powder and roasted cumin powder, chaat masala, boiled mixed sprouts, and mix well. Set aside.
4. Heat sufficient oil in a kadai, meanwhile, take a portion of the dough and shape it into a ball.
5. Grease a plastic sheet with a little oil and place the dough ball on it. Cover with another sheet and roll it into a thin sheet. Prick all over with a fork, cut out roundels using a small cookie cutter.
6. Gently lift up the roundels and drop in the roundels into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.
7. For serving, place the papdis on a serving plate, place a little potato mixture on each, a little chopped onion, add a little green chutney and red chilli-garlic chutney.
8. Drizzle a little Tata Sampann Date And Tamarind Chutney on each papdi.
9. Add grated carrots, grated beetroot, sprinkle a little chaat masala, yellow chilli powder, roasted cumin powder, sprinkle a little sev, and sprinkle a little chopped coriander and masala dal, and some pomegranate pearls.
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