Papdi Chaat
Papdi Chaat is a famous eastern dish of Odisha, available in all over the state. Can be found in every nook and corner of street food businesses.
Papdi chaat
Ingredients
- Vegetables
- Boiled potatoes: 4 medium
- Onion: 2 medium, one chopped, one for the spice paste
- Ginger: 1 inch
- Garlic cloves: 3
- Grated carrot: 1 amount as desired
- Grated beetroot: 1 amount as desired
- Tomato: 1 medium
- Chopped beetroot: 1 small
- Chopped cilantro: amount as desired
- Whole Spices
- Black peppercorns: amount as desired
- Cinnamon: amount as desired
- Cloves: amount as desired
- Panchphoron: 1 tsp cumin, black cumin, mustard, fenugreek seeds, saunf
- Roasted dry red chili: amount as desired
- Cumin seeds: amount as desired
- Spices and Seasonings
- Turmeric powder: 1 tsp
- Kashmiri red chili powder: 1 tsp
- Salt: to taste
- Black salt: to taste
- Chaat masala: amount as desired
- Sauces and Condiments
- Curd: amount as desired
- Sweet and sour tamarind chutney: amount as desired
- Tomato sauce: 1 tbsp
- Other
- Papdi: amount as desired
- Sev: amount as desired
- Oil: for cooking
Instructions
- Prepare Potatoes:
- Peel and mash the boiled potatoes.
- Note: Do not mash completely. Set aside for later use.
- Make Spice Paste:
- Blend onion, garlic, ginger, and whole spices into a fine paste.
- This enhances the flavor of the chaat.
- Cook the Masala:
- Heat a pan or kadhai and add oil.
- Once the oil is hot, add 1 tsp of panchphoron and let it sputter.
- Add the prepared spice paste and a little salt. Cover and cook on low flame for a few minutes.
- Add 1 tsp of turmeric powder and 1 tsp of Kashmiri red chili powder; mix well.
- Cook until the oil separates and the raw smell disappears.
- Add Tomatoes:
- Add chopped tomatoes to the masala.
- Add a little salt and water to cook the tomatoes faster.
- Mix in 1 tbsp of tomato sauce and cook while adding a little water to prevent burning.
- Incorporate Beetroot:
- Once the tomato masala is cooked and oil separates, add chopped beetroot.
- Add a little water and cook on low flame until beetroot is tender.
- Combine with Potatoes:
- Add the reserved mashed potatoes to the pan.
- Adjust salt to taste and mix everything well.
- Add a little water for desired consistency and mix again.
- Finish Cooking:
- Once combined and heated through, turn off the flame.
- Serve:
- Transfer the mixture to a serving bowl.
- Decorate with:
- Chopped onions
- Grated carrot
- Grated beetroot
- Curd
- Sweet and sour tamarind chutney
- Roasted cumin and chili powder
- Black salt
- Chaat masala
- Papdi
- Chopped coriander leaves
- Sev
- Papdi Chaat is now ready to serve!