Blogging Marathon Day 7 ~ Papdi Chaat / Papri Chaat

I have never continuously posted for a week in my four years of blogging. I go by my own slow pace and usually post around 1-3 dishes per week depending upon my moods and what I cook. There were times when I didn't post for months either because of a valid reason or due to sheer lethargy. This was indeed a mini marathon for me. Apart from a couple of recipes that were in my drafts, I cooked the rest this week during the marathon. I prefer, prepare and post simple and quick food most of the time and this marathon was no exception.
I started this blog to record our family recipes four years ago and mostly know the Indian food bloggers who had been already blogging (and sadly some who no longer are blogging) by then and those who started around the same time as me. Now there are a myriad number of talented bloggers out there that it is hard to keep track of everyone. The "Blogs I follow" list on the sidebar of my blog needs an update real badly. Thanks to Srivalli, this marathon gave me a small opportunity to connect with a few such bloggers and hopefully our relation continues in the future. :)
Now moving on to the last post of this blogging marathon, I am left with the street food theme and I am going with papdi chaat. Chaats are a family favorite and even the little finicky one at home loves it because she gets to choose the toppings of her liking. She enjoyed it with a sense of pride yesterday for being able to create her own chaat and of course, it was a onion-green chutney free version.
Like the rest of the chaat family, papdi chat is also full of flavorful layers and as the name suggests, papdi / papri is the main ingredient.
Most of the chaats have a common theme when it comes to the ingredients. The green chutney, the sweet date chutney, sev, cooked garbanzo beans, chopped onion, tomato & cilantro, yogurt are the very basic and common ingredients found in most of the chaats. If you have them ready, assume that the significant part of the job is done. The chutneys can be done ahead and refrigerated. Garbanzo beans can be cooked in a large quantity and stored in a freezer in small portions for later use. Similarly sevs, papdis can be prepared in advance and stored in airtight containers. And if you don't find time to do everything from scratch, there is always the option to buy at stores. Chutneys, sev, papdis are available at Indian grocers and canned chickpeas/yogurt box serve the purpose. If you go by the store option, then all you have to do in this particular recipe is boiling potato cubes in a microwave, chopping the veggies, assembling the ingredients and enjoying a bowlful of flavorful chat.

What you need for this chat:
Papris / Papdis (See the recipe below.)
Sev (Recipe found here.)
Green chutney
Sweet chutney
Boiled potato cubes
Cooked garbanzo beans
Sweetened / Plain yogurt
Finely minced onion, tomato and cilantro
Chat masala for garnish (optional)

Note: I had not noted down the quantities for the chutneys and so will post the recipes next time.

Papdi / Papri Recipe:
Ingredients: (Makes about 3 dozen)
2 cups all purpose flour / maida
Salt to taste
4 tsp hot oil
Oil to fry the papdis

1. Combine the first three ingredients in a mixing bowl. Add enough water to form firm dough. If not using immediately, cover the dough.
2. Pinch off a lime sized portion and shape it into a ball. Roll it out thinly like you do for rotis, dusting with flour if necessary. Prick the rolled out dough with a fork randomly to avoid papris puffing up while frying. I rolled out a big roti and cut out small circles of about 1&1/2 inches diameter.
3. Heat enough oil for deep frying in a kadai / deep pan. When the oil is hot enough, let the stove setting be at low. Drop the dough circles into oil and fry them till they turn light golden brown on both sides. Drain them on absorbent paper towels.
4. Cool and store them in an air tight container.

Assembling the papdi chaat:

Though the chaat is conveniently eaten in a bowl, I have arranged them on a tray just to have a better look at the various layers of flavors that go into this. Also I have added the toppings in smaller quantities for photographic purposes. Be generous while serving. :))

Take a wide and deep serving bowl / plate. Place 4-5 papdis, layer each papdi with boiled potato cubes and boiled chickpeas. Next go the chutneys. Sprinkle chopped onion and tomato. Spoon sweetened yogurt. Finally finish off with sev and coriander leaves. Garnish with some chat masala if you prefer. Repeat the layers if you wish. :)

The recipes I posted in this blogging marathon under "Special Choice" theme are

1. Sweet recipe - Oats - Coconut Laddu

2. Book marked recipe - Kalkandu Sadam

3. Rice recipe - Menthya Rice

4. Kid friendly dish - The all American Mac n Cheese

5. Starters - Guilt FreeTomato Soup

6. Regional Special: Dosavakaaya 

I am sending this over to Srivalli's Kid's Delight - Street Food event.

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