|
|
|
|
|
|
|
|
|
|
|
Angoori Papri Chaat
|
Contributed by:
Anita
Shrivastava, Housewife
Patna |
|
|
|
|
|
Ingredients
|
Angoor (grapes) - 100 gm (chopped)
Maida (refined flour) - 250 gm
Cooking Oil - 500 ml (for deep frying)
Sugar - 1 tbsp
Dahi (curd) - 500 gm
Garam Masala Powder - 1/2 tsp
Dhaniya Patta - 1 tbsp (chopped)
Chaat Masala to Taste
Red Chilli Powder to Taste
Cooked white Matar Chhole as required
Imli (tamarind) Chutney (sweet) to taste
Salt to Taste
|
|
Method of Preparation
|
1. Sieve maida and add 1/2 tsp salt and 2 tbsp oil.
2. Mix thoroughly and knead to a hard dough with water.
3. Divide dough into small pedas/loyias, and roll out papris.
4. Heat oil in a Kedahi and deep fry papris till crispy.
5. Beat dahi thoroughly with 1/2 tsp salt and 1 tbsp sugar.
6. Put chhole, dahi and imli ki chutney on papris.
7. Top with garam masala, angoor, dhaniya patta, red chilli and chaat masala.
8. Serve immediately. |
|
Notes & Tips
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Bihari Food and Recipe