Chaat, just hearing the word makes your mouth water. This tangy street food is very famous all over India and loved by everyone. There are many types of chaats like samosa chaat, dahi poori chaat, chana kachori chaat, aloo tikki chaat and so on. I have already shared papdi & papdi chaat recipes earlier. This is a variation to the actual papdi chaat as I have added mini papdi baskets instead of plain papdi. Mini papdi basket is made using all purpose flour, rava and some carom seeds. I have used vegetable shortening however you can use butter or ghee instead. In order to make crispy crunchy papdi baskets, the dough should be tight and after adding shorting it should be mixed very well. To give it a basket shape, I have used mini tin tart molds. The basket can also be baked instead of deep fried. This recipe is a perfect finger food for your gatherings or parties. The papdi basket can be prepared ahead of time and stored in air tight containers to keep it crispy.
- 1 cup All purpose flour( maida)
- 1-1/2 tbsp Rava or Sooji
- 1-1/2 tbsp Vegetable shortening or 2 tbsp oil/ghee
- 1 tsp Salt
- 1/8 tsp Carom seeds (ajwain)
- 1/4 tsp Baking powder
- 1/4 cup cold water approximately
- 2 cup Oil for frying
- 1/2 cup Boiled chickpeas
- 1/2 cup Boiled potatoes
- 1/3 cup Fine chopped onion
- 1/3 cup Fine chopped tomato remove seeds
- 1/4 cup Fine sev
- 1/2 cup Sweet yogurt
- 1/4 cup Fresh Pomegranate Seeds
- 1/4 cup Fine chopped coriander leaves
- 1/4 cup Coriander & mint chutney
- 1/4 cup Tamarind & date chutney
- 2 tsp Chaat masala powder
- 2 tsp Black salt
- Take all purpose flour, rava, baking powder, salt, carom seeds and vegetable shortening in mixing bowl.
- Mix all ingredients very well using your palm till it gets a crumbled texture.
- Add water, little by little, and make a tight dough. Once it's done, cover it and keep it aside for 15 minutes.
- After 15 minutes, knead the dough till it gets smooth.
- Divide the dough in three equal dough size balls. Take one dough ball on the rolling board. Keep the other dough balls covered.
- Roll it into a little thick round circle. Cut it using a medium size cookie cutter. Follow the same process with the remaining dough balls. Keep the small dough poori covered.
- Take one poori and roll it again, using a rolling pin, into thin round poori. Fork it by poking it with a fork all over. To make mini papdi baskets use tin mini tart molds. You can make it in batches based on how many molds you have.
- Mold the dough in the tin mini tart mold and press it using your finger. Place another mold over it. If you have six molds you can make three papdis at a time.
- Heat oil in kadhai or frying pan at medium to high heat. Once it's hot, bring the temperature to low-medium heat. Place the basket along with the mold in the hot oil. Pour some hot oil into the tin mold as shown. Periodically push the upper tin mold down so that the basket gets proper shape before it pops out from the mold.
- After about 30 seconds, flip the mold and fry for another 30 sec.
- During the frying process the baskets will slowly start to leave the mold; slowly remove the mold using tong and keep it aside.
- Fry the mini papdi basket from both side till it has a golden brown color. Once the mold gets cold, start making the next batch.
- Once its done, place the baskets on paper towels so that it can absorb the excess oil.
- Fry all mini papdi baskets. Let it cool down completely. Mini papdi baskets are ready for our papdi chaat.
- To make chaat, keep the ingredient ready.
- Take papdi basket in a serving plate, add boiled chickpeas, boiled potatoes, little onion, tomato. Sprinkle some green and sweet chutney on top. Pour some sweet yogurt. Sprinkle some coriander leaves, pinch of chaat masala and black salt on it. At last, sprinkle some fine sev and pomegranate seeds.
- Mouthwatering mini papdi chaat basket is ready to be served.
- Serve it immediately and enjoy it as an appetizer or snack.
To bake the papdi basket: Take a cupcake mold and arrange the rolled poori in the mold in the shape of cup/basket. Preheat the oven to 250 degree F. Bake the baskets for about 25-30 minutes. It should get slightly golden color. Keep an eye so that it does not get burnt. If you don't have cupcake mold you can use the same tin mold however you don't need the second mold on top of first one for baking. You can refer to Shrikhand tart recipe for the baking process.
WOW THEY LOOK SO WOW, THEY WOULD MAKE VERY BEAUTIFUL SNACK FOR A PARTY