Mexican Papdi Chaat

Mexican Papdi Chaat

A really fresh and easy starter . You can top the papdis with corn /baked beans/boiled rajma. I prefer to use fresh home made salsa and since sour cream isn't so easily available here you can mix curd and cream for a healthier version.

Ingredients
15-20 papdis/pooris
1 cup boiled corn or 1 cup baked beans or 1 cup boiled rajma

For the toppings 
1/2 cup thick curd
1/4 cup cream 

1 teaspoon lemon juice

Chilli Flakes

Salsa (Bell pepper salsa (omit the bell pepper salsa for a regular salsa recipe)
Chopped jalapenos and/or olives

Chopped coriander

Nacho cheese sauce (I used the GO Cheese sauce)

1. Mix the curd,cream and lemon juice OR use store bought sour cream. Keep chilled till assembling

2. Spread the papdis on a tray. Top with corn/beans. 

3. Put a dollop of sour cream on top of the corn/beans

4. Top with salsa and remaining toppings 

5. Finally just before serving warm the cheese sauce and pour over the papdis .(I have omitted the cheese sauce in the picture )

Dahi ke kabab

Two things are a must for this recipe. A really good non stick pan and lots of patience :)
But the result is worth it. I used store bought curd as it is thicker and that's what this recipe needs
Another tip is to keep the batter in the fridge until the time of serving. Add the salt also right before frying and completely avoid onions in the batter as that will add to the water content
Serve hot with green chutney

Ingredients (makes about 12 kababs)

1 1/2 cups thick  hung curd (http://sparrow-in-the-kitchen.blogspot.in/2013/04/how-to-make-hung-curd.html)
1/2 cup grated paneer
1 green chilli chopped
Few sprigs coriander chopped
Few mint leaves chopped
1 teaspoon ginger garlic paste
1 teaspoons garam masala , preferably freshly ground
2 tablespoons roasted besan
2 tablespoons cornflour
You can add boiled and mashed peas or corn
Salt to taste
Oil to shallow fry

1. Mix all the ingredients into a smooth and thick batter. Depending on the curd your batter might not be thick enough to hold shape will frying. Add more besan and cornflour in equal parts to adjust the consistency.
2. Chill the batter in the fridge for a few hours. Take out from fridge just before frying
3. Heat a non stick pan on medium heat with enough oil to form a very thin layer
On the surface
4. The pan should be hot. Take the batter and directly spoon about one tablespoon
Onto the pan. Do not attempt to shape them with your hands as the batter is very sticky Flatten the kabab lightly with the spoon. Keep flame on medium
5. You need to flip the kababs only once on each side as they are very delicate. Lift the kabab
Gently and if it is nicely browned flip onto other side to cook. The oil around the kababs was a bit frothy in the beginning so if that happens it's normal.
6.  Flip and Cook the other side too and remove from pan
7. Serve hot