Chatpata Vada in Papad Tokdi
Prep. time
NA
Cook time
NA
Total time
NA
Author: Dr. Aroona Reejhsinghani
Recipe Type: Side Dish
Cuisine: Indian
Ingredients
| 1) | Small papads | 8 piece |
|---|---|---|
| 2) | Cooked spinach puree | 1/2 cup |
| 3) | Medium potatoes, boiled, peeled and mashed | 4 piece |
| 4) | Boiled green peas | 1/2 cup |
| 5) | Grated ginger, 2 green chillies, minced | 1 tbsp |
| 6) | Chopped coriander leaves | 2 tblsp |
| 7) | Roasted finely chopped groundnuts | 1/4 cup |
| 8) | Chat masala and black salt | 1 tblsp |
| 9) | Salt to taste |
For batter
| 1) | Take gramflour | 1 cup |
|---|---|---|
| 2) | Makai atta | 1/4 cup |
| 3) | Turmeric powder | 1/2 tbsp |
| 4) | A pinch of soda bicarbonate | 1/2 tbsp |
| 5) | Cumin seeds | 1/2 tbsp |
| 6) | Salt to taste | |
| 7) | Beside take-green and sweet chutney and curds pomegranate seeds and besan sev | |
Instructions
Steps to assemble Chatpata Vada in Papad Tokdi
- Grind all the vada ingredients and form smooth dough.
- Mix all the batter ingredients with enough water to form a batter of pouring consistency.
- Dip the vadas in the batter and deep fry to a golden colour.
- Oil 8 small glass bowls.
- Soak papads in warm water one by one for a few seconds.
- Set aside for the papads to slightly dry out.
- Place bowls covered with papads in microwave oven or ordinary oven till crisp.
- Cool and put in each ppapd tokri a vada.
- Cover with green and then sweet chutney and thick curds.
- Decorate with sev and pomegranate seeds and serve at once.