Ingredients
- Maize flour – 130 gm
- All-purpose flour/whole wheat flour – 70 gm
- Black cumin – 1/8th tsp
- Pre-boiled potato (finely chopped) – 50 gm
- Pre-boiled maize kernels – 50 gm
- Finely chopped onion – 20 gm
- Grated beetroot – 30 gm
- Cucumber (chopped) – 50 gm
- Green chutney (mint, salt, coriander, green chilli, lemon juice, mango ginger) – 2 tbsp
- Sweet chutney (tamarind, dates, jaggery, chilli, salt, cloves) – 2 tsp
- Chaat masala – 2 tsp
- Green chilli (finely chopped) – 4–5 pcs
- Maize sev – 30 gm
- Curd – 50 ml
- Pomegranate seeds – 30 gm (optional)
- Oil – As required
- Coriander leaf (finely chopped) – 1 tsp
- Salt – As per taste
Preparation Method
- Take maize flour and all-purpose flour in a mixing bowl. Add 20 ml warm oil to it and mix well.
- Add a pinch of salt, black cumin, the required amount of water, and knead it into a stiff dough.
- Divide the dough into 25–30 small-sized balls and roll out all the balls into small poori-sized papdis.
- Heat oil in a kadhai and fry all the papdis on medium to low flame until they turn crispy and golden brown.
- Drain the excess oil and let them cool at room temperature.
- In a bowl, mix curd and salt and keep it aside.
- In a mixing bowl, take pre-boiled corn kernels, grated gajar, cucumber, and chopped potato.
- Then add green chutney, chaat masala, salt, green chilli, coriander leaf, the required amount of curd, and mix well.
- On an individual serving plate, arrange the papdis and garnish the top of each papdi with a spoonful of the prepared mixture, finely chopped onions, and grated beetroot.
- Garnish with curd, pomegranate seeds, a few drops of green chutney, sweet chutney, and sev on each papdi while serving.
Prepared by: Sabnam Aferin
Cuttack, Odisha
You can reach her at sabnam.aferin78@gmail.com