Nourishment Neglected
India stands at a crossroads where its rapid economic growth starkly contrasts with the sobering reality of food insecurity among its most vulnerable populations.
From traditional favourites to newer navratra delicacies, indulge in a lot more than just the usual Navratri food for fasting.
From traditional favourites to newer navratra delicacies, indulge in a lot more than just the usual Navratri food – Vrat Special Papri chaat. It’s a sweet ‘n’ sour tangy recipe good for fasting as well as celebrations. This deliciously filling snack can be eaten any time during Navratri fasting.
Serves: 4, Preparation time: 30 minutes, Cooking time: 45 minutes
Fresh thick yogurt 1 litre
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Pomegranate pearls 1/2 cup
For papri –
Kuttu flour 50 grams
Samak flour 50 grams
Sighara flour 50 grams
Saindha namak ½ tsp
Oil for frying
Water as required
Sabut amchoor 100 grams
Sugar 200 grams
Saindha namak 1 tsp
Roasted cumin seed 1 tsp (powdered)
Red chilli powder 1 tsp
Garam masala 2/3 tsp
Water as required
Fresh green coriander leaves 200 grams
Lemon juice 2 tbsp
Saindha namak 1 tsp
Cumin seeds 1 tsp
Green chillies 5-6
Water as required
Method:
Papri-
Mix three types of flour, salt and oil properly. Add enough water to make a stiff dough. Keep it in an airtight container for an hour. Make small balls out of it and roll them in circular shape like small poories. Heat oil in a deep frying pan. Deep fry the papris till crispy golden. Keep them aside to cool and store them gently in an airtight container.
Wash sabut amchoor. Soak it in two glasses of water for an hour. Pressure cook it for half an hour on low flame along with the water in which it was soaked. Open the lid after the pressure is released. Let it cool. Blend it in a food processor. Sieve it to get the pulp and throw the residue. Add sugar, saindha namak, red chilli powder, cumin seed powder and garam masala in it. Mix well and store in an airtight container, in the refrigerator.
Wash coriander leaves. Put them in food processor along with all other ingredients. Add little water. Blend it to a smooth paste. Store in an airtight container, in the refrigerator.
Beat the yogurt. Dip papris one by one in yogurt and place them next to next in a plate. Do not make them overlap.
Pour some more yogurt on papris.
Sprinkle a pinch of each saindha namak, red chilli powder and cumin seed powder on it.
Put little green coriander chutney and imly chutney on top.
Garnish with pomegranate pearls.
Serve immediately otherwise papris will become soggy.
You can modify this recipe according to your taste and creativity.
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