Name: Innovative Papdi Chaat recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: For Cones- 1 cup All purpose flour, 1/4 cup Oil, 1/2 teaspoon Ajwain, Salt to taste, water as required, oil for frying; For chatpata aloo-; 4-5 boiled and grated potatoes; black salt to taste; 1 tbsp Tamarind Chutney; 1 tbsp mint chutney; 1/2 teaspoon Red chili pwd; 2 teaspoon Chaat Masala; 1 tsp roasted cumin pwd; 1 tsp Lemon juice; For pearls-; 100 gm water or carrot juice; 5 gm agar agar (soaked for 15 mins); 2 tbsp kala khatta sharbat; 1 tsp Lemon juice; 1 tbsp sugar; Chilled oil in a long jar or glass; For frozen curd-; 1 cup hung curd; Black salt; 1 tsp roasted cumin pwd; 1-2 tbsp pwd sugar; Salt to taste; Chilly pwd

Ingredients Serving: 6

For Cones- 1 cup All purpose flour, 1/4 cup Oil, 1/2 teaspoon Ajwain, Salt to taste, water as required, oil for frying
For chatpata aloo-
4-5 boiled and grated potatoes
black salt to taste
1 tbsp Tamarind Chutney
1 tbsp mint chutney
1/2 teaspoon Red chili pwd
2 teaspoon Chaat Masala
1 tsp roasted cumin pwd
1 tsp Lemon juice
For pearls-
100 gm water or carrot juice
5 gm agar agar (soaked for 15 mins)
2 tbsp kala khatta sharbat
1 tsp Lemon juice
1 tbsp sugar
Chilled oil in a long jar or glass
For frozen curd-
1 cup hung curd
Black salt
1 tsp roasted cumin pwd
1-2 tbsp pwd sugar
Salt to taste
Chilly pwd

Instructions

Knead the dough by combining all the ingredients, keep aside for 15 mins.
In a bowl take boiled and grated potatoes, add salt, black salt, lemon juice, fresh coriander, tamarind chutney, mint chutney, mix well and keep aside.
Mix all the ingredients of hung curd and keep in freezer to set. While serving we will scrape it and scoop of it.
For pearls- In a pan add all the ingredients and mix well. Switch on the flame on low and stir continuously till the agar agar dissolves completely. It should be not so thick or thin.
Fill this liquid in injection syringe (without needle). Pour this liquid drop by drop in chilled oil with the syringe. These pearls will settle at the bottom. Now strain these pearls in a strainer and wash with cold water. Your kala khatta pearls are ready for garnish.
Make small balls and roll out the dough in a form of a big circle. Using a pizza cutter or knife cut out thin strips. Apply water on it and start wrapping around the aluminum cone by wet side up. Wrapped cones are ready for a bath in oil.
Heat oil in a pan. Keep frying till golden brown. Aluminum cone will come out easily by their own while frying, take it out carefully.
Assemble all the ingredients. Take the cones, add some tamarind chutney in the bottom,fill the masala aloo with spoon or piping bag.
Add some tamarind and mint chutney on it. Place a scoop of frozen hung curd on it and finally garnish with kala khatta pearls.

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