How to Make Aloo Papdi

Can you think of eating your special Indian without potatoes. It's tough, isn't it? It is difficult to accept that potatoes were not seen anywhere in India until the 17th century. Portuguese traders introduced India to this wonderful tuber, and the rest they say it is history. Potato is a vegetable that you can use mixed in other things. We have to accept that we have a special thing for quick and tasty potato snacks. Aloo is probably one of the easiest vegetables, It is easy to work with and it is a recipe of Aloo Papdi or Mathri. Aloo Papdi is a companion to your evening kuppa. You can also eat it with sev, curd, chopped, tomato, onion, coriander and ginger sauce. For Crispy Papadis, all you need to do is a mixture of maida, semolina, gram flour, salt, celery, red chili flakes, pasta masala. Mix dry ingredients with oil.

Add grated potatoes, mix until you get a nice dough. Roll the dough into small circles. Do not roll it too thin or keep it too thick. Fry it and your papdi or mathri is ready! How to make Aloo Papdi or Aloo Mathri for a few snacks at home. This Aloo Papdi can be a great option for your evening snack. A variety of dishes can be prepared from potatoes. Allu papdi is a hit for both children and adults alike.

Ingredients For Aloo Papdi

1-1 / 2 cups flour

3 cups all purpose flour

1/4 cup oil

1 tsp red chilli powder

1/2 tsp turmeric powder

1/4 tsp asafoetida

1 tsp cumin seeds

1 tsp caraway

2 tsp oil

salt as per taste

2 potatoes

For Green Chutney:

50 grams green coriander

1/2 cup grated coconut

1 tsp lemon juice

1 green chili

salt as per taste

For Red Chutney:

4-5 dates

1 tsp tamarind

1/4 tsp red chilli powder

salt as per taste

For Yogurt:

4 cups curd

3 tsp sugar

2-3 curry leaves

1/4 tsp mustard seeds

1/4 tsp cumin seeds

salt as per taste

2 tsp oil

Method to Prepare Step by Step

For Papdi:

Grind cumin and parsley. Combine flour, flour, red chili powder, turmeric, salt, asafoetida, oil and ground carom seeds and knead them. Make small papadis and fry them in hot oil.

Green Chutney:

Grate the coconut, now add green coriander, salt, lemon juice and green chilli and grind it finely.

Red Chutney:

Boil the dates and tamarind together and mash them well. Add water and cook, mix it well, add salt and red chili powder, mix well.

For yogurt:

Whisk the curd and add sugar and salt to it. Heat the oil, add mustard, cumin and curry leaves to it, and add it to the curd.

Boil the potatoes and cut them into small pieces. Now mix salt and chaat masala in it. To serve, put papdi in a plate, now put potato pieces on top, add 3 tsp curd and mix, add 1 tsp green chutney and red chutney. Garnish with red chili powder, chaat masala and finely chopped green coriander.