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Papri Chaat

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Paprichaat

Ingredients Edit

Paapri Edit

Sonth ki chutney Edit

Chaat masala Edit

Paapri chaat Edit

Directions Edit

Paapri Edit

  1. Mix potato, ghee, and salt into the atta, and rub well.
  2. Add enough water and knead into a stiff dough.
  3. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
  4. Fry the paapris, till a golden colour on both the sides.
  5. Drain on absorbent paper before storing in an airtight container.

Sonth ki chutney Edit

  1. Soak the tamarind and extract its pulp.
  2. Now mix all the ingredients and cook till slightly thick.

Chaat masala Edit

  1. Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
  2. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.

Paapri chaat Edit

  1. Dip paapries in yogurt and arrange on a plate.
  2. Top it with sonth ki chutney, chaat masala, chilli powder.
  3. Garnish with fresh coriander and serve.

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