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Chaat Papri Ramadan Recipe 20120 Comments

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  • Refined gram flour (maida) 1 cup / 100 gm
  • Semolina (suji) 1 tbsp / 10 gm
  • Salt ½ tbsp
  • Baking powder a pinch
  • Vegetable oil ¾ cup / 150 ml
  • Vegetable oil for frying

To Serve:

  • Potatoes, boiled, cubed ½ cup
  • Chickpeas (kabuli chana), boiled ½ cup
  • Tamarind chutney ¾ cup / 150 gm
  • Mint chutney 4 tbsp / 60 gm
  • Yoghurt (dahi), beaten 1 cup / 180 gm
  • Chaat masala to taste
Chaat Papri

Chaat Papri


Sieve the refined flour, semolina, salt, and baking powder together. Add hot oil into the mixture and shake well. Knead with sufficient water to make a smooth dough. Divide the dough equally into tiny balls. Roll each out into a very thin disc, 1½ “in diameter. Pierce each with a fork so that it doesn’t puff out while frying. Keep aside for 30 minutes in the open air.

Pour the cooking oil into a wok (kadhai); deep-fry the discs on a medium flame till becomes crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. Arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt and chaat masala to taste.

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