Punjabi Papdi Chaat Recipe | Pak Ladies

Punjabi Papdi Chaat Recipe

Punjabi Papdi Chaat Recipe

Punjabi Papdi Chaat Recipe

Chaat has a special place on our food list and also in our hearts. This punjabi papdi chaat recipe recreates the magic of sweet and tangy chapatti taste with crisp papdis and fried bhallas with an easy recipe. Perfect for Ramadan Iftar and day time snack.

Recipe Shared : Marium Hamid

Punjabi Papdi Chaat Recipe

Ingredients:

  1. Puri – 32
  2. Bhalla(vadas) – 4
  3. Medium sized potatoes – 2 peeled and boiled
  4. Kabuli chana (white chick peas) – 1/2 cup
  5. Chopped fresh coriander – 4 tbsp
  6. Chaat masala – 3 tsp
  7. Roasted cumin seeds powder – 2 tsp
  8. Chili powder – 2 tsp
  9. Yogurt – 2 cups
  10. Sweet chutney – as required
  11. Green chutney – as required
  12. Salt – to taste
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Ingredients for Sweet Chutney:

  1. Tamarind pulp – 1 Cup
  2. Jaggery (gur) – 200 gm/1 Cup
  3. Chili powder – 1 tsp
  4. Black salt – 1 tsp
  5. Chirongi nuts – 1/2 tsp
  6. Cumin seeds powder – 1 tsp
  7. Salt – to taste
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Method for Sweet Chutney:

  • Soak tamarind for an hour and extract the pulp.
  • Cook the pulp and jaggery in a saucepan for 10 minutes.
  • Remove from heat, cool and add salt, black salt and chirongi seeds and stir well.

Ingredients for Green Chutney:

  1. Fresh coriander – 1 bunch
  2. Green chilies – 4 to 5
  3. Garlic cloves – 6
  4. Cumin seeds – 1/4 tsp
  5. Sugar – 1/2 tsp
  6. Salt – to taste
  7. Tamarind pulp – 1 tsp

Method for green chutney:

  • Grind all the ingredients under green chutney to a smooth paste.
  • Add little water according to the required consistency.

Method:

  • Soak the bhallas in hot water for 15 minutes, squeeze the water and keep aside. Chop the potatoes fine.
  • Beat the yogurt and add salt, red chilies, black salt and cumin powder. Mix well.
  • Take the Papadis and dip in the yogurt mixture and arrange them in a flat serving dish.
  • Put little chopped potatoes, Channa and bhallas on the Papadis.
  • Pour the yogurt mixture on it.
  • Pour little sweet chutney and a little green chutney on top and serve.





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