How to make Chole Papdi Chaat-SK Khazana -
A popular chaat recipe which is served in an earthen pot with a lot of butter, spicy chole and sprinkled with crushed Papdi to add the right amount of crunchiness!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas , Crisp papdis (मैदे की पापड़ी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chole Papdi Chaat-SK Khazana checkout Falafel, Chane Ke Chops, Falafel With Tahina Sauce, Baked Chana Tikki . You can also find more Snacks and Starters recipes like Tortilla Pizza - SK Khazana Murgh Dhaniya Seekh - SK Khazana Baby Uttapam Tandoori Gobhi Masala - SK Khazana
Chole Papdi Chaat-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-7 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Chole Papdi Chaat-SK Khazana Recipe
Chickpeas soaked 1 1/2 cups
Crisp papdis 12-15
Turmeric powder 1/2 teaspoon
Chole masala 1 1/2 tablespoons
Black salt to taste
Butter 8 tablespoons
Green chutney for drizzling
Date and tamarind chutney for drizzling
Red chilli- garlic chutney for drizzling
Onion finely chopped 1 medium
Nylon sev to sprinkle
Chaat masala to sprinkle
Fresh pomegranate pearls for garnish
Fresh coriander leaves chopped for garnish
Method
Step 1
Put chickpeas in a pressure cooker, add turmeric powder, chole masala, black salt and 3 cups water. Mix well, cover and cook for 6-7 whistles.
Step 2
Open the cooker once the pressure has reduced completely and mix chole mixture.
Step 3
To serve, add 2 tbsps butter in each khulads. Add equal portions of chole mixture in each, drizzle green chutney, date and tamarind chutney and red chilli-garlic chutney. Sprinkle chopped onion, nylon sev, black salt, and chaat masala.
Step 4
Garnish with fresh pomegranate pearls and coriander leaves. Crush the papdis on top of each khulad and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
