Recipe of Sev Papdi –
Mix salt and oil in the flour and knead it.
Roll out the kneaded dough into a big roti. With the help of a small bowl, separate papdi sized rotis. Remove the dough from the centre. Make holes in the small roti with a fork or a knife so that the papdi doesn’t swell.
When the oil is heated to medium heat, add papdi one by one in it. Keep the flame of the gas on medium. When it becomes light brown from both the sides, take it out from the oil. The papdi can be stored in an airtight container or a zip lock bag for 15 to 20 days.
Soak black gram in water overnight. In the morning, boil it in a pressure cooker with salt. Boil the potatoes as well. When it cools down, peel it and mash it with hands or with a potato masher. Place the papdi in a plate or tray. Place gram and potatoes on the papdi.
Pour tamarind jaggery chutney over the chickpeas and potatoes. Also add green chutney .
Add both the chutneys, add finely chopped onion, finely chopped tomato, finely chopped sev, green coriander, pomegranate seeds, add chaat masala on top and serve.
Sev Papdi Recipe
Ingredients –
- Refined flour 100 gms
- Onion 1 finely chopped
- Tomato 1 finely chopped
- Potato 2 boiled (mashed)
- Chickpeas 1/2 cup (boiled)
- Good Tamarind Chutney
- Green chutney
- Green Coriander
- Spice
- Pomegranate seeds