It has been a while since I posted a recipe. Life in the past several months has been too busy due to several things happening since our return from India last December. I have not had time to do much cooking. To tell you the truth, I miss cooking every weekend and posting the recipes. Finally things are beginning to stabilize and hopefully they will stay that way and I can start posting recipes again. At the same time, I have been busy re-doing the layout and theme of the blog. The blog has been converted to a food, photography and travel blog to make it more interesting. Please leave comments regarding the layout and let me know what you think of it.
The recipe for this week is part of the Mumbai street food which has its origins from the street vendors of Mumbai. The foods is supposed to be really spicy though to cater to different taste buds, this recipe is modified so it can be eaten by most people :). Continue reading through to get details.
The NW Language Academy on Whidbey Island in Washington state is featuring a Taste of India event on April 9th. They will be featuring Indian cooking class, Indian performances along with dinner. They have done an amazing job of giving details of Indian culture, food and India in general. As part of dinner, the food that will be provided will be home cooked and not catered from a restaurant. So most of it is being done on a volunteer basis as this is a non-profit organization. I will be making two appetizers – one that is featured below and the other is Bread Bowl with Dal. If any of you that reside in Washington state can make it, that will be awesome. Check out their website for details.
Even though the recipe looks complicated, it really is not. The pooris can be made a couple of days in advance or you can buy it ready made from an Indian grocery store. Though I would be careful buying ready made as you have no idea how old the pooris are. Then come the chutneys that need to be made. There are two types of chutneys – Tamarind and the Mint/Cilantro Chutney. The tamarind chutney can be made a week before and frozen. It will be good for a couple of weeks. The mint/cilantro chutney should be made the day you are planning to make this recipe. Once the above items are done, it is just a matter of putting them all together.
Papdi Chaat (Puffed Poori with Potatoes and Chutneys)
Adapted from the excellent cookbook Classic Indian Vegetarian and Grain Cooking
Puffed Pooris (see recipe below)
Yogurt Mix (see recipe below)
Potatoes (see recipe below)
Mint and Cilantro Chutney – see recipe
Tamarind Chutney – see recipe
Arrange 3-4 pooris on a plate and poke them gently on one side. Then add few cubes of potatoes over them. Add a tablespoon of the yogurt mixture over each of the pooris containing the potatoes. Then dribble 1 teaspoon of mint chutney and 1 teaspoon of cilantro chutney over each. Eat!
If you notice the photos above, you don’t see the mint/ciantro chutney. My camera ran out of battery just as I was taking the photos. I will be updating the photos with the addition of mint/cilantro chutney.
Ingredients for Poori (makes approx 48 Pooris):
3/4 cup all-purpose flour
3/4 cup chappati or whole wheat flour
1/8 cup semolina flour
1/4 teaspoon salt
1/4 teaspoon ajwain seeds (optional)
1/2 cup warm water
Oil for deep frying (Peanut or Safflower)
Directions for Poori:
In a bowl, combine all the flour. Add the water and mix till it is combined. Knead the dough for a few minutes. Cover the bowl with a plastic wrap and let sit for 10 minutes.
Divide dough into 8 equal portions, shape each into a ball. Work with one ball at a time on a wooden board. Keep the remaining balls covered so they do not dry out. Spread some flour on to a wooden board and roll the ball with a rolling pin. Roll into approximately 8 inch circle. Cut round Pooris with a 2-inch round cookie cutter.
While rolling the Pooris, heat the oil in a frying pan until very hot (approximately 375°-400° F). Once the oil is heated, add a few Pooris at a time until they puff up. They will come up when they puff up. Fry the Pooris on both sides till they are lightly browned. Remove with slotted spoon and transfer to a cookie sheet covered with paper towel to drain the oil.
Ingredients for Yogurt Mix:
2 cups plain yogurt
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cumin, roasted and ground
(I use a coffee grinder specifically reserved for grinding spices)
Directions for Yogurt Mix:
Combine all the above ingredients in a bowl.
Ingredients for Potato Mix:
2 cups boiled potatoes, cut into 1/4 inch cubes
2 serrano green chilies, finely chopped
1/2 teaspoon salt
1/4 teaspoon red chili powder
Directions for Potato Mix:
Combine all ingredients together in a bowl.