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

Advertisement

Ingredients for Papri Chaat:

Fresh thick yogurt                1 litre

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

For imly chutney-

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

Coriander chutney-

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.

Imly chutney-

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.

Green coriander chutney-

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.

Presentation-

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.