Paapdi Chaat (Sev Puri)


Chaat is an ever popular favorite quick snack . It tantalizes the taste buds & is a great appetizer. It is a very refreshing evening snack & can be fixed in a jiffy with a little pre-preparation. You may use ready made puris but to savour the real fresh taste, nothing like homefresh crisp puris.. Just a little effort & you’re done! Here’s a version with my homemade crispy & crunchy paapdi puris for you to relish.  J
Home fresh Paapdi Puris
2 cups All Purpose Flour (Maida)
1 cup Wheat Flour
1 tbsp. Vegetable Oil
1 tsp. Cumin Seeds
1 tsp. Ajwain Seeds
Salt to taste
Water as required for binding the dough
Oil for deep frying
Method :
Sift the flour through a fine sieve.
Mix together maida, wheat flour, cumin seeds, ajwain, salt to taste.; add oil & mix well. Add a little water at a time & knead to a smooth firm dough.
Let the dough rest for about 10 mins.
Roll out the dough on a floured board.
Use a round cookie cutter or a lid of a small round steel tiffin box which has a sharp rim & cut into round puris or any desired shape.
Deep fry till lightly golden. Do not burn.
Drain completely using a slotted spoon.
Transfer to a dish lined with absorbent tissue paper.
Let the puris cool thoroughly.
Store the crisp & crunchy puris in an airtight container.
Use as required for chaats, bhel puri or with various dips.
Procedure for Paapdi Chaat (Sev Puri)
6-7 Paapdi Puris (for per plate)
1 cup Potatoes ( boiled & diced)
1 cup Onions (peeled & finely chopped)
1 cup Tomatoes (finely chopped)
1 cup Red Garlic Chutney (optional)
1 cup Chaat masala (optional)
1 cup fresh Coriander Leaves (chopped)
1 cup fine Sev
Method :
To prepare Paapdi Chaat, place about 6-7 paapdi puris in each plate.
Cover each puri with boiled diced potatoes, sprinkle with onions, chopped tomatoes, a light sprinkling of salt & chaat masala.
Then top each puri with green chutney, garlic chutney & sweet tamarind chutney. Garnish generously with sev & sprinkle chopped coriander leaves.
Serve immediately.
For Dahi Sev Puri :
After assembling the paapdi puris as above,  top with dahi/curds generously & then garnish with sev & chopped coriander leaves. Serve immediately.
Note : Please look forward to tomorrow’s post “Chutneys for Chaat.

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