Serves: 8 people

For the Tamarind Chutney

Ingredients

  • Tamarind – 2 cups
  • Sugar – 2 cups
  • Jaggery (gur) – 1 medium piece
  • Salt – 1 tsp
  • MDH Degi Mirch – ¼ tsp
  • Roasted cumin powder – ½ tsp

Method

  1. Add tamarind, sugar, jaggery, salt, and red chilli powder to a pan.
  2. Cook for 10–15 minutes until the sugar dissolves and the chutney thickens slightly.
  3. Add roasted cumin powder and mix well.
  4. Allow it to cool completely and store in an airtight container.

For the Papdi

Ingredients

  • Maida (plain flour) – 1 cup
  • Salt – ¼ tsp
  • Ajwain – ¼ tsp
  • Water – as required
  • Ghee or oil – for deep frying

Method

  1. Mix maida, salt, and ajwain in a bowl.
  2. Add water gradually and knead into a firm dough.
  3. Cover and rest the dough for 15 minutes.
  4. Roll into thin chapatis and prick with a fork.
  5. Cut into small round or diamond shapes.
  6. Deep fry until crisp and light golden.
  7. Cool completely and store in an airtight container.

For the Bhallas

Ingredients

  • Urad dal – 250 g (soaked)
  • Asafoetida (hing) water – ½ cup
  • Baking soda – ¼ tsp
  • Ginger – 2-inch piece (finely chopped)
  • Almonds – 10 (chopped)
  • Raisins – 10–15
  • Green chilli – 1 (finely chopped)
  • Salt – to taste
  • Oil – for deep frying

Method

  1. Soak urad dal for 5–6 hours and grind into a smooth, fluffy batter.
  2. Whisk the batter well until light and airy.
  3. Add ginger, almonds, raisins, green chilli, salt, and baking soda. Mix well.
  4. Add a little hing water and mix gently.
  5. Shape into small bhallas using wet hands.
  6. Deep fry until light golden and cooked through.
  7. Soak the bhallas in warm water for 10–15 minutes.
  8. Remove and gently squeeze out excess water.

For the Curd Mixture

Ingredients

  • Hung curd – 1.5 kg
  • Sugar – 2 tbsp
  • Boiled white chana – 1 cup
  • Boiled potatoes – 3 medium (chopped)
  • Ginger – 1 inch (julienned)
  • Chaat masala – 3 tsp
  • Roasted cumin powder – 2 tsp
  • Salt – ½ tsp
  • Red chilli powder – ½ tsp
  • Black salt – ½ tsp
  • Milk – 1 glass
  • Fresh cream – 1 cup (optional)

Method

  1. Whisk the curd, milk, and sugar together until smooth and creamy.
  2. Add chaat masala, roasted cumin powder, salt, black salt, and red chilli powder. Mix well.
  3. Add boiled chana, potatoes, and ginger.
  4. Mix gently and keep chilled until serving.

For the Pakoras (Optional)

Ingredients

  • Urad dal – ½ cup (soaked)
  • Moong dal – ½ cup (soaked)
  • Baking soda – a pinch
  • Hing water – as required
  • Oil – for deep frying

Method

  1. Grind both soaked dals into a smooth batter.
  2. Add hing water and baking soda. Mix well.
  3. Deep fry small pakoras until light golden.
  4. Soak in warm water for a few minutes and squeeze gently.

Assembly and Serving

  1. Arrange papdi, bhallas, and pakoras on a serving plate.
  2. Add the prepared curd mixture generously on top.
  3. Top with extra chana and potatoes if desired.
  4. Drizzle tamarind chutney and green chutney over the chaat.
  5. Sprinkle chaat masala, roasted cumin powder, black salt, and red chilli powder.
  6. Garnish with coriander leaves or sev if desired.
  7. Serve immediately.

Tips

  • Serve chilled for the best flavor and texture.
  • Assemble just before serving so the papdi remains crisp.
  • Whisk the curd well for a smooth and creamy texture.
  • Do not over-fry the bhallas; they should remain soft inside.
  • Soaking bhallas in warm water makes them soft and spongy.

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