Today I am going to tell you the recipe of Papdi Chaat I still remember having it for the first in a restaurant in India. Papdi Chaat as the name suggests has lots of papdis, tossed in a blend of chutneys(Indian spices), curds and potatoes. I remembered the taste till now.

Papdi Chaat
         To make this recipe you will need 28 papdis, 1 cup boiled, peeled, and chopped potatoes, 2 cups whisked curds, 8 tbsp khajoor imli ki chutney( available in Indian stores), 6 tbsp green chutney, salt to taste, 1 tsp chaat masala, 1 tsp cumin powder, 1 tsp chilli powder, 2 tbsp corriander leaves and 4tbsp sev. The method is coarsely crushed 7 papdis and arrange them on a serving plate. Top it with 1/4 cup potatoes, 1/4 cup curd, 2 tbsp khajoor imli ki chutney, 11/2 tbsp green chutney. Sprinkle a little salt, 1/4 tsp chaat masala, 1/4 tsp cumin seed powder and 1/4 tsp chilli powder over it. Repeat steps 1 to 3 to make 3 more plates. Serve immediately garnish with coriander leaves and sev.

Papdi Chaat
By:Krupa Shah

                                             

Paneer Pakoda
While traveling across the punjab one comes across the one of the most delicious yet simple snack the pakoda. Pakodas can be made from nearly any vegetable, it taste best when eaten piping hot, paneer makes great pakodas that melt in your mouth, and people eat this snack when it is raining.
Ingredients: 
Paneer (cottage cheese) 250gms.
Oil to deep fry.
Boondi 1 cup.
Garlic 8-10 cloves.
Oil 1 tsp.
Red chilli powder 1tbsp.
Salt to taste.
Gram flour 1 cup.
Ginger paste 1 tbsp.
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Soda bicarbonate a pinch.
Salt to taste.
Method: Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling. Crush the boondi with your hand and set aside. To make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli powder and salt and grind to a smooth paste. To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating consistency. Rest the batter for about fifteen minutes. Stuff garlic chutney into the slit of each cottage cheese baton .Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep fry on medium heat till crisp and golden brown. Drain on absorbent paper. Serve hot with a chutney of your choice.

Paneer Pakoda
By: Krupa Shah

Shah, Krupa. "Krupa's Indian Food Recipes." N.d. N.p. Web. 27th Oct. 2014.