RAG Demo

Tag: Crispy

  • Papdi Chaat

    Papdi chaat is one of the oldest and most loved chaats of Delhi, sold from carts and halwai shops all over the city. Its origins are often linked to Mughal-era Delhi, where chaat (from chatna, to lick) was believed to be a tasty remedy for the city's heavy food. Today it is the standard order alongside dahi bhalla and aloo tikki.

    The base is papdi, thin flaky crackers of maida flavoured with ajwain and fried crisp. They are topped with diced potato, boiled chickpeas, whisked sweetened curd and two chutneys, then showered with sev, onion, pomegranate, coriander and chaat masala. The magic is the contrast of crisp and soft, cold and spicy, sweet and sour.

    It is eaten as an afternoon or evening snack and is a fixture at weddings and parties. Assemble just before eating; papdi softens quickly under the curd. The papdis, chutneys and boiled potatoes and chickpeas can all be prepared in advance, so the final plate comes together in two minutes. Adjust the balance of sweet and green chutney to suit your taste, and do not forget the final shower of chaat masala.

    At a glance

    RegionDelhi
    CuisineDelhi street food
    DietVegetarian
    CourseStreet food
    Prep time30 minutes
    Cook time20 minutes
    Total time50 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsmaida / curd / potato / chickpeas / tamarind chutney

    Ingredients

    For the papdi

    • 1 cup maida
    • 1/2 tsp ajwain
    • 1/2 tsp salt
    • 2 tbsp oil or ghee
    • About 1/4 cup water
    • Oil for deep frying

    For the topping

    • 2 potatoes, boiled and diced
    • 1 cup boiled kabuli chana
    • 1 1/2 cups thick curd, whisked with 2 tbsp sugar and a pinch of salt
    • 1/2 cup tamarind-date chutney
    • 1/3 cup green chutney
    • 1 onion, finely chopped
    • 1/2 cup fine sev
    • 3 tbsp pomegranate seeds
    • Chaat masala, roasted cumin powder, red chilli powder
    • Chopped coriander

    Method

    1. Mix maida, ajwain and salt. Rub in the oil until the flour looks like breadcrumbs and holds when pressed.
    2. Add water gradually and knead into a stiff dough. Rest 15 minutes.
    3. Roll the dough thin, about 2 mm, and cut into 5 cm discs. Prick each disc several times with a fork so it does not puff.
    4. Heat oil on medium-low, around 150 C. Fry the papdis in batches for 4 to 5 minutes, turning, until crisp and pale golden. Low heat keeps them flaky. Drain and cool completely.
    5. Season the potatoes and chickpeas with a little salt, chaat masala and cumin.
    6. To assemble, arrange 6 to 8 papdis on a plate. Top with potato and chickpeas, then pour over generous spoonfuls of curd.
    7. Drizzle with tamarind and green chutneys, scatter onion, sev, pomegranate and coriander, and finish with chaat masala, cumin and chilli powder. Serve immediately.

    Tips

    • Papdi keeps for 2 weeks in an airtight jar; make a big batch.
    • Whisk the curd until completely smooth and chill it – cold curd over crisp papdi is the point.
    • Add boiled moong sprouts for extra crunch and protein.

    Serve with

    A cup of masala chai or chilled nimbu pani.

  • Maddur Vada

    Maddur vada takes its name from the town of Maddur on the old Bengaluru-Mysuru highway and railway line. According to local lore, a vendor at the railway station improvised it in the early 1900s, and the vadas sold at Maddur Tiffanys and on the platforms became famous with travellers. Unlike the soft urad dal vada, it is made from rice flour, semolina and maida.

    It is flat, crunchy and golden, almost like a thick biscuit, packed with sweet onions, curry leaves, green chillies and ginger. The onions are mixed with hot oil before the water goes in, which keeps the vada crisp. It is a tea-time snack that stays crunchy for hours and travels well.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseSnack
    Prep time15 minutes
    Cook time25 minutes
    Total time40 minutes
    Serves4
    Spice levelMedium
    DifficultyEasy
    Gluten-freeNo
    Key ingredientsrice flour / semolina / maida / onion / curry leaves

    Ingredients

    • 1/2 cup rice flour
    • 1/4 cup fine rava (semolina)
    • 1/4 cup maida
    • 2 medium onions, finely sliced
    • 2 green chillies, finely chopped
    • 1 inch ginger, finely chopped
    • 1 sprig curry leaves, chopped
    • 3 tbsp chopped coriander leaves
    • 1/4 tsp asafoetida
    • 3/4 tsp salt
    • 2 tbsp hot oil
    • about 1/4 cup water
    • oil for deep frying

    Method

    1. In a bowl, mix the onions, chillies, ginger, curry leaves, coriander, asafoetida and salt. Squeeze with your hands for a minute so the onions soften slightly.
    2. Add the rice flour, rava and maida and mix.
    3. Pour 2 tbsp very hot oil over the mixture and rub it in with a spoon, then your fingers. This is what makes the vadas crisp.
    4. Sprinkle water a little at a time and knead to a firm, non-sticky dough. The onions add moisture, so you need very little water.
    5. Heat oil for deep frying on medium heat. A small piece of dough should rise steadily, not instantly.
    6. Take a lemon-sized ball, place it on a greased plastic sheet or banana leaf, and pat it into a flat disc about 8 cm across and 5 mm thick.
    7. Slide the vadas into the oil one by one and fry on medium heat for 3-4 minutes per side until deep golden and crisp, turning once.
    8. Drain on a rack and serve hot or at room temperature.

    Tips

    • Fry on medium heat; on high heat they brown before they crisp through.
    • Keep the dough firm; a soft dough makes oily vadas.
    • Stored airtight, they stay crisp for a day.

    Serve with

    Coconut chutney and filter coffee or masala tea.