This month we have the word "R" for the A to z recipe Challenge there is many ingredients that starts with R like Rajma, Rava, Ramfal, Rai, and Ramdana/ Rajgira so I choose Rajgira which is also known as Ramdana or Amaranth.
Amranth which is also known as Ramdana, is one of the oldest grains thats cultivated in India. Amranth seeds are tiny seeds that come from Amaranth plant. Amaranth is a power-packed with many healthy properties, including proteins, minerals, vitamins, and antioxidants, and is full of fiber.
Gluten-free flour can be used in various dishes like Halwa, Poori, Burfi, Dhokla, Kadhi, or parathas.
I made papdi using Rajgira flour, for the binding I used Araroot which can be consumed on fasting days.
Papdi chat is a popular traditional street food from the Indian subcontinent. Crispy papdi are topped with chickpeas, white peas, boiled potato, yogurt, green chutney, tamarind chutney, and coriander leaves along with some roasted spices.
Preparation Time:- 10 minutes
Cooking Time:- 20 minutes
Makes :- 25 pieces
Recipe Type:- Snacks
Author:- Hem Lata Srivastava
Ingredients For Papdi Chat:-
- Rajgira flour 2 cup
- Araroot powder 2 tbsp
- salt to taste
- Desi Ghee 2 tbsp
- Pinch of soda
- Oil for frying
- Boiled white Peas
- Boiled and diced Potato
- Chopped Green chili
- Chopped Ginger
- Green Chutney
- Tamarind Mithi chutney
- Sweet curd
- Roasted cumin powder
- Red chili powder
- Chopped coriander
- Black salt
- some pomegranate seeds
Papdi Chat Recipe procedure:-
- Mix amranth flour, araroot, salt, and ghee and rub with your palm until the mixture becomes like bread crumbs.
- add water and make a soft dough.
- divide the dough into equal portions and roll it with a rolling pin, and cut roundel with the help of a cookie cuter.
- heat oil and fry the papadi on low to medium heat until crisp and golden.
- For serving to arrange the plater as you want.
- if you are making these papadi for any party you can add some refined flour instead of araroot.
- you can skip the matar in your fasting days.
- you can mix both flour singhada and amaranth.