Baked Papri chaat
A healthy twist to the typically deep fried Indian Street food, in this baked version of the spicy Papri Chaat, in bite size cups. Great for appetizers as finger food.
For the papri cups:
- Whole wheat flour – 1 cup
- All purpose flour – 1 cup
- Semolina (suji) – 1/2 cup
- Luke warm water to knead dough
- 1/8 cup oil
For filling / Chaat:
- Plain Yoghurt
- Dates or Tamrind dip / chutney
- Mint – Cilantro dip / chutney
- Boiled Potatoes – 2 medium sized
- Boiled chickpeas – 1 cup
- Green chillies – 1
- Cumin powder – 1 Tsp
- Mango powder – 1 Tsp
- Cilantro leaves for garnish
- 1 – Immediately cover discs with wet muslin cloth, leave for 5-10 minutes.
Baked Papri Cups
I’ve used my #Rotimatic to knead and roll the dough for Papri cups. I fondly call it Chaatmatic too. Both Rotimatic and non Rotimatic recipe details are below.
1.1 – Keep the settings to “Puri” with Thickness – 1, Roast – 1 and Oil – 2.
1.2 – start making Puri discs by hitting play
Non Rotimatic users:
1.1- Mix the Papri cup dry ingredients and then crumble in the oil. Using warm water knead a slightly tight dough.
1.2 – Make dough balls, slightly larger than golf size and roll discs
Using a cookie cutter or a platting ring, cut small circular rings. I did two sizes – I.5 inch diameter and 2.5 diameter.
Lightly grease cupcake / muffin pans (mini for 1.5 inches and regular for 2.5 inches discs) and set the Dough discs in the pans.
Preheat oven and Bake at 360F for 15-18 minutes / until golden brown.
While the cups get baked, whisk yoghurt slightly to make it smooth and keep aside in a bowl.
In a separate bowl, cut boiled potatoes into very small pieces and mix with the boiled chickpeas. Add all the spices except cumin powder and mix well.
Once the Papri cups cool down, add the potato and chickpea mixture in the cups, add whisked yoghurt and top it with the two chutneys and sprinkle cumin powder and finish with a cilantro leaf.
Enjoy the Healthy version of the Indian street food #Paprichaat.
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