Falahari Papdi Chaat Bites is a popular Indian street food dish that is typically consumed during fasting periods in Hinduism. It is a variation of the traditional papdi chaat dish, with the main difference being that it is made with ingredients that are considered acceptable during fasting, such as singhare ka atta (water chestnut flour) and rajgira atta (amaranth flour) instead of regular flour.
- 1 cup singhare ka atta (water chestnut flour)
- 1/2 cup rajgira atta (amaranth flour)
- Salt to taste
- Oil for deep frying
- 1 cup boiled and mashed potatoes
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped coriander leaves
- 1/4 cup tamarind chutney
- 1/4 cup mint chutney
- 1/4 cup curd
- 1 tsp roasted cumin powder
- 1 tsp red chili powder
- 1 tsp chaat masala
- In a mixing bowl, combine the singhare ka atta, rajgira atta, and salt. Mix well.
- Add enough water to the flour mixture to make a dough.
- Divide the dough into small portions and shape them into flat rounds.
- Heat oil in a deep frying pan over medium heat.
- Carefully drop the dough rounds into the hot oil and deep fry until golden brown.
- Remove from the oil and place on a paper towel to remove excess oil.
- Crush the fried papdis into small pieces.
- In a mixing bowl, combine the mashed potatoes, onion, coriander leaves, tamarind chutney, mint chutney, curd, cumin powder, red chili powder, and chaat masala. Mix well.
- Take a small portion of the mixture and place it on top of the crushed papdis.
- Garnish with some sev, coriander leaves, and a sprinkle of chaat masala.
- Serve immediately.
It’s important to note that the fasting rules and food restrictions may vary depending on the specific sect of Hinduism and region, and it’s always best to consult with a local pandit or temple to know more about the appropriate foods to consume during fasting periods.
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