Dahi Papdi Chaat

How To Make Dahi Papdi Chaat

Ingredients :

For Papdi we have taken :

Plain flour - 1 cup
Oil - 3 tbsp
Cumin seeds - 1/4 tsp
Salt - 1/4 tsp
1/2 Moong dal (Green grams)
1/4 tsp black salt
1 tsp sugar 
Sweet chutney
Green chutney
Pomegranate seeds. Salt
Roasted cumin seeds
Chaat masala
Red chilly powder

Method :

1) Chat papdi is very tasty and everyone loves to eat it. Chat papdi is a very famous street food. Let's start making chaat papdi.

2) Soaked in water for 2 hours and then grinded finely. We will make pakoda;s out of this. Oil to fry.

3) Firstly we will make the dough for the papdi. Put flour in a big bowl. Add salt, cumin seeds, then add oil and mix it well. Add water from time to time and make the dough.

4) The dough is ready, the soft dough is prepared. For this much dough it took less then 1/4 cup of water. Cover the dough for 15-20 minutes and then make the papdi. 

5) Till the dough sets we will make the pakoda's. For that the grinded grams and stir it for 3-4 minutes proprely. Only then we will have a nice and fluffy pakoda ready. 

6) We have stirred it, the grams are fluffy now make pakoda's. In hot oil take some in grams your hands and make pakoda's. The pakoda's are golden brown now take it out. Don't make them too dark.

7) Take 3 cup of water and 1 tsp salt, mix them and soak pakoda's in it. Do the some with the rest. Its golden brown take them out too. You can mix black and green grams both and make the pakoda's.

8) We will soak them in water and after 15-20 minutes it will be ready. The pakoda's are done now the dough is also set. Now make the papdi. Press the dough with both hands and make it smooth.

9) Break pieces of the dough, roll it and cut out the papdi's. We are cutting it with a lid. Make the dough's pieces round. Roll it thicker then a parantha.

10) We have rolled it and taken a lid of a bottle. Now cut out the papdi's. Remove the extra dough. Roll it individually and make it thin. Take a fork and mark it 2-3 times with the fork.

11) Make it thin and put the mark. The papdi's are ready. With the leftover dough break it into pieces and roll it and make the papdi's. Make it round and roll it. Mark it with the fork.

12) The oil has heated now fry the papdi's. We dont's need much hot oil to fry, we can have medium hot oil. Put the papdi's in it. Papdi's have  turned brown now flip it. 

13) They're golden brown, now take them out. For the chaat papdi. We have soaked the moong dal pakoda's and the prepared the papdi's. After this, we need a lot of other things, which we have taken already.

14) Fresh curd - 1 cup. Add 1/4 tsp black salt and 1 tsp sugar and mix it, The curd is ready. Sweet chutney. Green chutney. Pomegranate seeds. Salt, Roasted cumin seeds. Chaat masala. Red chilly powder.

15) So, we have taken all this to prepare the chaat papdi. Now, let,s serve it. Firstly, add moong dal pakoda's in a bowl. Squeeze out the extra water from it.

16) Now, add 3-4 pakoda's in the bowl. After this, add 2 papdi. Crush it a little. Now, Add 5-6 spoon curd. 1 teaspoon sweet chutney. 1 or 1/2 teaspoon green chutney.

17) Now, add the masalas. A little bit of red chilly, chaat masala, cumin powder, salt and pomegranate seeds. Pomegranate seeds tastes very good, and look good too.

18) Now, add some more curd. Then cumin seeds, 2-3 pomegranate seeds, salt and sweet chutney.

19) The chaat papdi is ready. Avery nice chaat is ready.     



All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.

Rajasthani Panchmel Dal

Ingredients:-

 1.Split bengal gram(chana dal)        1/4 cup

 2.Green gram (sabut moong)        1/4 cup

 3.Split black gram skinless(dhuli urad dal) 1/4 cup

 4.Split pegion pea ( toor dal/ arhar dal) 1/4 cup

 5. whole red lentils( sabut masoor) 1/4 cup

 6.Salt  (to taste)

 7.Turmeric Powder              1/2 tsp

 8.Oil                    3tsp

 9.Asafoetida                1 pinch

 10.Cumin seeds                1/2tsp

 11.Cloves                4-5

 12.Dried red chillies, broken        2

 13.Ginger- green chilli paste        1 tsp

 14.Cumin powder            1 tsp

 15.Coriander powder            1tsp

 16.Red chilli powder            1/2 tsp

 17. Tomatoes, chopped            2 medium

 18.Garam masala powder            1/2 tsp

 19.Fresh coriander leaves (chopped)    2 tsp

  Method:-

1.  Soak dal in three cups water for at least two hours. 
2. Then drain and boil them in 3 cups of water with salt and turmeric powder till done. 
3. Heat oil in a pan add asafoetida, cumin seeds, cloves, and dry red chillies. 
4. When cumin seeds start to change colour , add green chilli - ginger paste and saute for one minute.
5.  Add cumin powder ,coriander powder, and red chilli powder,tomatoes and cook till oil surface. 
6. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. 
7. Add garam masala powder and serve hot garnished with coriander leaves.   

Kairi ki Daal

Ingredients:-

 1.Raw mango, cut into1\2 inch cubes  1 small

 2.Split pigeon pea (toor daal/ arhar daal), soaked

 3.Oil  3 tsp

 4. Sambhar onions  7-8

 5.Butter  2tsp

 6. Mustard  seeds  1/2 tsp

 7.Cumin seeds  1/2 tsp

 8.Garlic, sliced  5 cloves

 9.Dried red chillies, broken and seeded   4

 10.Onions, diced    2 medium

 11.Curry leaves  15

 12.Salt ( to taste)

 

  Method:-

1.  Boil the toover daal in three cups of water.
2.  Heat 2 tsp oil in a non stick pan, add sambhar onions and saute till golden. 
3. Add this to the boiling daal and continue to cook. Heat the remaining oil in another non- stick pan. 
4. Add  butter and when it melts add mustard seeds,cumin seeds and garlic and saute  again add red
   chillies  and onions and saute for a minute. 
5. Add curry leaves and saute till the onions are lightly browned then add the raw mangoes cube and
   continue to saute. 
6. Add a little salt and let the mango pieces soften. Add the dal and mix well. Adjust salt, cover and cook for about ten minuteson medium heat,and then serve hot the kairi daal.

Methi daal

Ingredients:-

 

  1.Methi, chopped 1/2 cup
 
  2.Split pigeon pea boiled  1 cup(toor dal/ arhar dal)

  3.Oil 2 tsp

 4.cumin seeds 1 tbps

 5.methi dana(fenugreek leaves) 1/4 tsp

 6.Clove 2

 7.Asafoetida  1 pinch

 8.Ginger (grated) 2 tsp

 9.Green chillis , crushed  2

 10. Turmeric powder 1/2 tsp

 11.lemon juice 1/2 tsp

 12.Salt  (to taste)

 Method:-

1.  Heat oil in a non stick pan, add cumin seeds, fenugreek seeds,cloves and asafoetida.
2.  Saute till brown. Add ginger and green chillies. 
3. Mix well then add the fenugreek leaves and saute for five minutes.Add little water and cover and cook for
   few minutes till soft. 
4. Add turmeric powder, lemon juice and salt mix well. then add the boiled daal and mix well again. Boil for three or four minutes and serve hot.

Moong daal khilma

Ingredients:-

 1.Dhuli moong daal  11/2 cups

 2.Ginger 3 1 inch piece

 3.green chillies 8

 4.oil 3 tsp

 5.Asafoetida  1 pinch

 6.cumin seeds 1 tsp

 7.Red chilli powder 1/2 tsp

 8.Turmeric powder 1/4 tsp

 9.coriander powder 1 tsp

 10.Salt  to taste

 11.Garam masala powder  1/2 tsp

 12.Lemon juice  1 tsp

 13.Fresh coriander leaves, chopped 2tsp


 

 Method:-

1. Clean and wash the green gram split. 
2. Scrape the ginger and roughly chop half of it and  juliennethe rest. 
3. Cook the dal with 4 slit green chillies and chopped ginger in 3 cups of water till just done. 
4. The dal should not get mashed. 
5. Heat oil add asafoetida, cumin seeds and saute till they crackle, immediately add red chilli powder, turmeric powder and coriander powder and saute for a minute. 
6. Add the cooked dal and salt and gently mix. 
7. Cook on low heat taking care that the dal does not get mashed. 
8. Finish the khilma with garam masala powder, lemon juice and garnish with chopped coriander leaves, julliennes of ginger and slit green chillies.

Punjabi Rajma

 Ingredients:-

 
  1.Red kidney beans(rajma), soaked overnight,

  2.oil  3 tsp

  3.Bay leaves  2

  4.onions, choped 2 medium

  5.Ginger choped 1 inch piece

  6.garlic choped 6-8 cloves

  7.turmeric powder1/2 tsp
 
  8.Red chilli powder 2 tsp

  9.Coriender powder 1 tsp

  10.cumin powder 1 tsp

  11.Tomatoes choped3 medium

  12.Salt to taste

  13.Garam masala powder  1 tsp

  14.Fresh coriander leaves chopped 1 tsp

 

  Method:-

 Pressure cook rajma with five cups water till five whistles or totally  cooked  and soft . Heat
oil in a deep pan. Add bay leaves and onions and saute till golden. Add ginger and garlic and continue to saute for a min;Add red chilli powder coriander powder, turmeric powder,cumin powder,and stir . Add tomatoes and salt and cook till tomatoes are are cooked and oilleaves the masala. Add rajma along with the cooking liquour and mix.cook on low heat for fifteen min; stirring in between. Adjust salt and add garam msala powder. Cook for five min:. Garnish with coriander  leaves and serve hot with steamed rice.

Daal Makhani

 Ingredients:

 1.1 cup whole black urad daal.

2.1/4 cup bengal gram

3.1/2cup kidney beans

4.1tsp cumin seeds

5.1-2tsp green chillies, sliced thinly

6.1tsp ginger garlic paste

7.1 tsp cumin - coriander powder

8.1 tsp cardamom powder

9.1 medium red onion

10.1 tsp dried fenugreek leaves (kasuri methi)

11.3 tsp butter or(1-2tsp of vegetable oil)

12.2-3 cloves

13.2 cinnamon stick

14.1bay leaf

15.1/2 turmeric powder

16.1 cup tomatoes puree

17.1 cup cream

18. salt to taste and cilantro to garnish

Recipe:-

1. Soak the lentils and kidney beans overnight.

2. Rinse them cold water

3. Cook them in a pressure cooker for 3-4 whistles. it alright to cook longer cos its hard to spoil this dish.the long cooking also enhances the flavor for this dish.

4. Cook until cooked , almost mushy.

5. Take a potato masher / ladle and mash the lentils well.

6. Meanwhile ,in a saucepan, add butter (or 1

7. Add the tomatoes puree ,close the lid and cook for 5 min until the raw tomato smell leaves

8. Now add the lentil mixture.

9. Reduce the heat to simmer , add salt close the lid and slow cook for 15-20 min.

10. Stir occasionally to avoid the lentils from sticking to the bottom.

11. Add the fenugreek leaves along with cardamom powder, stir and then the cream(or2% milk/ fat free milk)

12. Cook for 5 more min and serve hot garnished with naan / roti garnished with cilantro

Besan Dhokla

Ingredients:

1.1 cup gram flour and 1/2 cup curd.

2.1 pinch turmeric, 1/4 tsp salt, 1 tsp mustard seeds, 1 chopped green chilli

3.mark a cut on 4 green chillies, 2 inch grated ginger, 1/2 tsp chopped coriender leaves.

4.1 tsp fruit salt [eno], 1/2tsp oil, and 1/2 tsp sugar.

5.20 curry leaves.

6.1/4 cup water.

Recipe:

1.Take a bowl and gram flour and curd gradually mix it well.

2.add 1/4 cups water and mix well again.

3.keep a side the bowl for 4 hours to ferment

4.better is ready after 4hours, transfer to a bowl add 1 tsp of oil, salt, and turmeric mix well

5.add finely chopped green chillies , grated ginger, mix well

6.1 tsp sugar and mix well

7.take a alluminium bowl  grease it with oil completely. so that better will not stick on it

8.the bowl aside add 1 tsp fruit oil [eno] in the  mix well

9.soft mix well and in greased in alluminium bowl.

10. fill 25% of pressure cooker with water and place 1 small half filled bowl inside it.

11.place the alluminium bowl over the small bowl cook on high flame for 25 mins.

12.you can see that dhokla is getting ready


13.Dhokla is ready take out in a plate.

14.separate the Dhokla from the corners of the bowl with the help of knife


15.take it out in a plate cut it in small piece

16.heat 11/2 tsp of oil in a pan. add mustard seeds.


17.add curry leaves and green chillies. cook on low flame

18.add 1 cup of water, after mixing well, add 1/2 tsp of sugar and chopped coriender  leaves.

19.cook on high flame for about 2 mins

20.spred the prepared  green chilli mixture on the dhokla pieces

21.Dhokla is ready

Gujarati toor daal

Ingredients:-

1.1 cup toor daal/Split pigeon peas.

2.1/4 cup chopped tomatoes

3.3-4 tbps jaggery.

4.lemon juice[ as a taste]

5.1.5tbps oil

6.fenugreed seeds[crushed  or whole]

7.whole dried red chillies

8.few curry leaves

9.1 tbps ginger paste

10.2 tbps mustard paste

11.1 tbps coriander  seeds

12.2 tbps cumin seeds

13.turmeric powder

14.1 tsp coriander+ cumin powder

15.1tsp garam masala powder

16.red chilli powder as per taste

17. salt as per taste

Recipe:-

1. First boiled this daal in pressure cooker for 4 cups water in low flame mix well with turmeric powder and salt.

2. Open the cooker then mix 2 cups water,ginger paste,1 tsp coriander+ cumin powder,1 tsp garam masala powder,red chilli powder,jaggery  then well blend with hand blender

3. Then mix chopped tomatoes,lemon juice,heat on low flame  and mix  salt.

4. For tampering in a pot  add musturd seeds let
it crack  with oil, cumin seeds,whole coriander seeds,curry leaves,2 dried red chilli, fenugrek powder,then well mix all the things in daal  and  serve this daal.