PAPDI/PAPRI

Indian Chaat Recipes are so versatile, and it has its own fan following throughout the length & breadth of the Country, and across the country.  Looking into the long list of items needed for Chaat items, certain combination of snacks, vegetables, seasoning & unique chutneys make each Chaat Item unique to itself.   Though the taste & ingredients & consistency of certain Chaat Items change regionally, most of the items added into these sinfully crazy Indian Street Food sticks to the norm and one such Item is Papdi.  Papdi is one of the most essential components of Chaat recipes of India. Papdis are nothing but deep-fried small crispy flat roundels which gives a crunchy texture to the dish. 

    When we talk about Indian Street Food, Chaat  Items are sure to steal the show.  With innumerable varieties & combos — Pani Puri, Bhel Puris, Papdi Chaat, Dahi Puri, Sev Puri, Pav Bhaji, the list gets longer & longer…. When I started frequenting with Chaat Items at home, one reason behind making Chaat Recipes at home is, we do not get Chaat locally.  And least to mention we do not get any of the snacks needed for Chaat too.  I stock them up when I travel to Kuala Lumpur or Singapore.  When a craving for Chaat Items takes a sweep I have to go to the extent of making each & every item needed for making these Chaat Items like Papdi, Puri, Boondhi, Sev.  Then Green Chutney, Tamarind Dates Chutney, Pani for Pani Puri etc., & etc., Long & tiring process, I started converting Papdis into Namak Pare in terms of easing the process.  It helped me to store it for a longer time.

    Papdi is one good add-on which can be crushed and added into Bhel Puris or can be used to make Papdi Chaat or Dahi Papdi Chaat  with a hearty drizzle of thick Yogurt/Curd, seasoning and toppings, Sev Puri etc. On the other hand, it can be eaten as a snack.

    The process of making this snack is an easy one except for the cutting and frying portion & it needs a bit of time & patience. The trick to making crunchy Papdi is to knead the dough as tightly as you can.  Then it should be rolled out like we do for a Chapati, it shouldn't be rolled too thin or too thick.  It should be rolled to a normal thickness, and then we need to prick it all over with a fork.  This is to avoid Papdi fluffing up while frying, which can make Papdi soft when cooled down.  Then Papdis should be fried on medium-low heat. The amount of ghee & semolina  added to the flour while kneading makes Papdi deliciously crunchy. The Carom Seeds/Ajwain is what gives a nice soothing flavour to the Papdi & also helps in digestion.

Points to remember for crispy Papdi/Papri:

 

• The dough should be slightly stiffer.
• The dough should be rolled neither too thick nor too thin. It should be rolled to a normal thickness.
• Prick all over the rolled dough with a fork.  This is to avoid Papdi fluffing up while frying, which can make Papdi soft when cooled down.
• Cut it out into small roundels with a Cookie Cutter or a sharp edged Bowl/Katori.
  
• Fry Papdis on a medium-low flame until it turns into Golden Colour.  

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Cuisine — North Indian
Recipe Type — Snacks
Spice Level — Low
Difficulty — Medium
Author — SM

Preparation Time — 25-30 Minutes
Cooking Time - 30 -45 Minutes

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HOW TO MAKE PAPDI/PAPRI FOR CHAAT 

PAPDI/PAPRI

INGREDIENTS:

 

For Papdi: 

 

All-purpose Flour(Maida) — 2 Cups

Baking Soda — 1/4 Tspn

Salt — To Taste 

Carom Seeds(Ajwain) — 1 Tspn

Cumin Seeds — 1/2 Tspn(Optional)

Oil/Ghee — 2-3 Tbspn

Water — 1/2-3/4 Cup(Approximately)

 

For Frying:

 

Oil

METHOD:

 

For the Dough:

 

• Sieve the All-purpose Flour (Maida) along with baking soda & salt once.
• Add Carom Seeds(Ajwain), Cumin Seeds to the sieved flour and give a quick stir.
• Pour in the Oil/Ghee.
• Add little water at a time and knead it into a slightly stiffer dough.
• Add water at intervals. Do not pour in all the water at a time.
• I used approximately a little lesser than 3/4 Cup of Water.
• Amount of water required depends on the quality of the flour.
• The dough should be slightly stiffer.  

 

For Papdi/Papri:

 

• Divide the Dough into 3 Balls and keep them aside.
• Dust the Dough Balls with some All-Purpose Flour and roll it out into a flat, neither too thin nor thick circle.
  
• Prick all over the rolled dough with a fork. 
  
• Cut the rolled dough into small roundels with a cookie cutter or a sharp edged Bowl/Katori.
• Transfer the Cut Papdis  into a plate dusted with All-Purpose Flour.
• Follow suit for the rest of the dough balls.

 

For Deep Frying:

 

• Heat oil in a Deep Pan or a Wok.
• Once the oil becomes hot, reduce the flame to medium-low.
• Gently drop the Papdis into the Oil.
• Fry the Papdis on a low- medium flame until it turns into Golden Colour.
• Once done, remove the fried Papdis with slotted spoons from the oil.
• Drain them on Paper towels 
• Once cooled down, store them in airtight containers.
• If stored properly, it may last up to a week to 10 days.

 

Baking Papdis In an Oven:

 

 

• Follow the steps as above until cutting the Papdis.
• Preheat an Oven at 160 °C.
• Spray the baking tray with oil.
• Line it up with the Papdis.
• Bake it in the preheated Oven at 160 °C for about 25–30 Minutes.
  

 

 

NOTES:

 

• Can substitute half the amount of All-purpose Flour with Wheat Flour(Aata).
• Some recipes even call for adding a few teaspoons of Semolina while kneading the dough.
• The dough should be stiff, which is the main factor behind crispy Papdis.
• Can use Ghee/Oil for the recipe. Both work equally well.
• Don’t roll it too thin. Roll it as you do it for Chapati, but slightly thicker.
• Prick all over the rolled dough with a fork. 
• Cut the rolled circles into small roundels with a cookie cutter or sharp edged bowl/Katori.
• Fry the Papdis on a low- medium flame until it turns into Golden Colour.
  

 

ALOO BHUJIA

    Aloo Bhujia is a popular Bikaneri Namkeen commonly remembered along with Haldirams who popularized the snack around the world. My son & my brother love this snack. I usually buy big packs of these Haldiram Aloo Bhujias whenever I can get hold of it. This recipe is my trial with the all-time favourite snack - Aloo Bhujia.

 

    Bikaneri Bhujias are quite famous in & around India & its popularity is widespread around the world. Bhujias have taken a special place in the list of snacks & savouries. We can get a variety of Bhujias from Bikaner, a city in the western state of Rajasthan in India. Light yellow coloured snacks, mostly prepared with Gram Flour/Moth Bean Flour & spices has gradually become synonymous to Bikaner gaining the GI(Geographical Indication) patent for the same. But the name of the city, Bikaner has imposed deep in our minds for its all-time famous Bikaneri Bhujias, epitomizing it as the land of snacks. The omnipresent Bhujia has taken different avatars in due course. And one among the avatar is the Aloo Bhujia.

 

Once an Indian Poet Ashok Vajpeyi remarked Bikaner, like this - 

    "This is also a city where one half of the population is occupied with making bhujia & the other half with eating it".

 

   While I was making Sev for Bhel Puri, I thought maybe can give a try with Aloo Bhujia. Aloo Bhujia is nothing but a Sev like savoury snack prepared with Chickpea Flour, boiled & mashed Potatoes with flavourings. Mainly it would have an overwhelming flavour of Chaat Masala, Black Salt and Mint in it. It is such an easy & foolproof recipe. I added boiled & mashed Potatoes along with Besan(Bengal Gram Dhal Flour) & some spices to add flavours to the snack. Deep-fry it on a very flame and as simple as that, there it's - the Aloo Bhujia. Homemade Aloo Bhujia turned out to be a tasty treat with an added advantage that it has no additives, preservatives and above all, it was not salty as the ones we buy from the stores. This spicy & Crispy Aloo Bhujia serves best as a tea time snack. Serve it along with Garma-Garam Chai(Tea) or with a hot Cup of Coffee. Sprinkle Aloo Bhujia as a topping while serving Chaat items like Bhel Puri, Pani Puri, Dahi Puri etc., With the upcoming festive season, this recipe can be an easy addition into your Savoury list.

 

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 Cuisine - Indian

 Recipe Type - Snacks

 Spice Level - Low

 Difficulty - Medium

 Author - SM

 

 

Preparation Time - 15-20 Minutes

Cooking Time - 30 -45 Minutes

 

 

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 HOW TO MAKE ALOO BHUJIA

 

ALOO BHUJIA

 

INGREDIENTS:

 

For Aloo Bhujia:

 

Potato - 1/2 Cup 

Bengal Gram Dhal Flour (Besan) - 2 Cups

Butter - 2 1/2 Tbspn

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn 

Asafoetida Powder - 1/2 Tspn

Chaat Masala - 1 Tspn

Dry Mint Powder - 1 Tspn 

Baking Soda - a Pinch 

Lemon Juice - 2 Tbspn 

Salt - To Taste

Water - As Required (1/4 Cup + 2 Tbspn)

 

*Scroll down to see how to make Dry Mint Powder.

 

For Deep Frying: 

 

Oil 

 

For Sprinkling:

 

Chaat Masala - 1/4 Tspn

Black Salt - 1/4 Tspn(Optional)

Dry Mint Powder - 1/4 Tspn(Optional)

 

 

METHOD:

 

• Clean, wash & Boil the Potatoes until soft & cooked.
• Once cooked, peel the potatoes and mash it well.
• Add it along with the all the other dry ingredients mentioned under ' For Aloo Bhujia' and mix well.
• Melt the butter & pour the hot butter into the above ingredients and mix well.
• Add a little bit of water at a time and knead it into a soft dough.
• Adjust the amount of water according to the starchiness of the Potatoes. You may need approximately 1/4 cup + 2 Tbspn of water.
• Knead it into a stiff, but pliable dough(Once kneaded the dough shouldn't have any cracks in it) & keep it aside.
• Grease the Sev "press" with attachment.
• Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
• Heat oil in a frying pan on medium heat. 
• Oil should be moderately hot while dropping the Sev Strands into it.
• Now hold the Sev press over the frying pan and press the handle.
• Press out thin strands of Aloo Bhujia directly into the oil, making a whole circular motion.
• Stop as you complete one circle. 
• Deep-fry the Aloo Bhujia on a very low flame until the colour changes from all the sides and sizzling stops. 
• It shouldn't turn brown. 
• Remove the Aloo Bhujia with slotted spoons and drain on an absorbent paper.
• Follow suit and deep-fry the remaining Aloo Bhujia.
• Keep aside to cool for 5 to 10 minutes.
• Transfer the Aloo Bhujia into a deep bowl and break them into small pieces.
• Sprinkle dried Mint Powder, Black Salt, Chaat Masala & give a good toss.
• Store in an air-tight container and use as required.

ALOO BHUJIA

 

 

NOTES:

 

• Mash the cooked Potatoes well enough that there should be no lumps in it.
• Use water as required. The amount mentioned is how much I used while preparing the dough.
• Deep fry the Aloo Bhujias on a very low flame. Otherwise, it will turn brown.
• Drop the Aloo Bhujia into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• Fry the Bhujias until they turn into a nice yellow colour. 

 

HOW TO MAKE DRY MINT POWDER:

 

    Homemade Mint Powder is flavourful & makes Aloo Bhujia wonderfully aromatic. You can easily make it at home. I usually make dry mint powder fresh for the recipes and have not tried store-bought ones. Fresh homemade Dry Mint Powder retains a lot of flavours in it, which makes the Bhujia flavourful. You would need a handful of Mint Leaves for the purpose. Use more or less to suit your recipe. Can store it in an air-tight jar for later use.

 

METHOD:

 

• Remove the Mint Leaves from the Stalk.
• Wash it and allow it to dry on a clean kitchen towel.
• Once dried, dry roast the Mint Leaves on a low flame until it turns crisp & dry.
• Powder it using a coffee grinder or a small blender jar.
• Sieve it & there you go with Dry Mint Powder.
• Can use the residue to sprinkle on top of the Bhujias.

  

SHOP RELATED PRODUCTS:

 

PAV BHAJI

     PAV BHAJI - a Mumbai/Maharashtrian Specialty street food which originated during the thriving textile industry business in the Manchester of India.  Though believed to have a strong Portuguese influence, Pav Bhaji has a long trailing history related to the textile industry and workers of Mumbai.  This dish was served as a quick meal to the textile workers during that period.  A minimal meal with required nutrition for the thriving crowd, a brilliant combination of Bread(pav) and nutritious Vegetables to keep up their metabolism for the day.
     Eventually, this tasty combination of Bread and Bhaji took its own place in every nook and corner of Bombay streets.  The popularity of the dish slowly seeped into the other States of India making it one of the most sought Indian Street Food ever.  Though Pav Bhaji was initially served as a main course for Lunch, it masqueraded itself into a popular evening snack.
     Pav Bhaji is a combination of Bread/Bun colloquially called the PAV served with BHAJI(mashed vegetables).  Pav Bhaji is a spicy blend of classic vegetables like Carrot, Beans, Potatoes, Cabbage, Cauliflower, Green Peas etc., The basic taste and flavour of Pav Bhaji come from fresh and flavour-filled PAV BHAJI MASALA.  Home-made or store-bought, make it sure that it is fresh and never compromise with the quality of Spices or the Masala Mix.
     According to me, Pav Bhaji is not a mere snack.  I usually prepare this as a quick meal, as my kids love Pav Bhaji and all the more it is easy to cook.  The total idea of preparing Pav Bhaji got into my mind only when my friend 'Suchi', brought home freshly made Pav Bhaji for dinner. She is a wonderful cook, a great host and a very sweet person. I asked her for the recipe and since then Pav Bhaji is one main dish I frequent for dinner.
     I usually stock up few batches of Everest Pav Bhaji Masala from India, but recently I have started to make my own Pav Bhaji Masala at home. Freshly made Pav Bhaji Masala gives an extremely wonderful flavour to Pav Bhaji. I usually cook Pav Bhaji in a Pressure Cooker which is less time consuming and the texture of the mashed vegetables turn out to be quite perfect sealing the flavours of the Pav Bhaji Masala.

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Cuisine - Indian
Recipe Type - Chaat (Snacks)
Spice Level - Low - Medium
Difficulty - Easy
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20-30 Minutes

PAV BHAJI

INGREDIENTS :

For the Pav

Pav - 10 -12 Buns
Butter - 5-6 Tbspns

For the BHAJI :

Vegetables :

Carrot - 1 Cup
Potatoes - 11/2 Cup
Cauliflower - 1/2 Cup
Cabbage - 1/2 Cup
Beans - 1/2 Cup
Green Peas - 1/2 Cup 

To Grind :

Dry Red Chillies - 3 Nos.
Ginger - 1" Piece
Garlic - 6-8 Cloves

Spice Powders :

Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Pav Bhaji Masala - 11/2 Tbspn

To Saute :

Onion - 2 Nos.
Tomato - 2 Nos.
Butter/Oil - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

To Garnish Pav Bhaji :

Onion - 1 No.(finely Chopped)
Coriander Leaves - Few (finely Chopped)
Lemon Juice - 3-4 Tspns

METHOD :

For the Bhaji :

• Finely chop/grate the Carrots, shred the Cabbage and Cauliflower, finely chop Potatoes and Beans.
• Grind the ingredients mentioned under 'To Grind' into a fine paste and keep it aside.
• Heat Butter/Oil in a pan, sauté the Ginger-Garlic and Red Chilli Paste until fragrant on a low flame.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Pav Bhaji Masala to the sautéed ingredients and fry for a while on a low flame until aromatic.
• Add finely chopped Tomatoes and mix well.
• Leave this on a low flame until Tomatoes turn soft and oil separates from the mix.
• Add finely chopped Vegetables to the Pav Bhaji Masala along with a dash of Salt, a pinch of Sugar and mix well.
• Pour 1/2 Cup of Water to the Vegetable mix and give a quick stir.
• Pressure Cook the Vegetables along with Pav Bhaji Masala.
• Cover the lid of the Pressure Cooker and cook on a high flame for a Whistle, lower the flame and cook for other two whistles.
• Switch off the flame.
• Once the pressure is completely released, open the lid of the pressure cooker.
• Drizzle few drops of Lemon Juice over the Pav Bhaji Masala and mix well.
• Mash the cooked Vegetables with a Masher until all the ingredients and vegetables are well incorporated.
• Adjust the consistency of the Pav Bhaji Masala.
• Garnish Pav Bhaji Masala with finely chopped Coriander Leaves.

For the Pav :

• Slit the Pav Buns in the centre with a bread knife.
• Apply Butter on both the sides(inner part) of the Pav Buns and toast them on a griddle over a medium flame.
• Toast the Pav Buns until they turn slightly golden brown.

SERVING SUGGESTION :

PAV BHAJI

• Scoop a lavish amount of Bhaji and stuff it up at the centre of the toasted Pav Buns, fill it up with a handful of finely chopped Onions and Coriander Leaves.
• Alternatively, Serve Toasted Pav Buns and Pav Bhaji Masala separately along with the garnishes.
• Add a dollop of Butter to the Pav Bhaji Masala.
• Drizzle few drops of Lemon Juice and sprinkle some Pav Bhaji Masala/Chaat Masala over it.

  NOTES:

• Can use any variety of Vegetable to suit your preference.
• Can cook the Vegetables separately and the mix it along with the sautéed ingredients and Masala.
• Can cook Potatoes separately, mash them and then add it along with cooked vegetables.
• I usually prepared Bhaji in a Pressure cooker in the above method given in the recipe.
• Butter gives an authentic taste and flavour to Pav Bhaji.
• Some recipes call for red food colouring, as the street vendors sell fiery red coloured Bhajis.
• I usually do not use food colouring in the recipe.
• Adjust the amount of spices to suit your spice level.
• Mash the Vegetables with a 'Masher' until you get a silky texture.
• Serve hot Bhaji with a blob of butter along with toasted Pav Buns.