Batan Papdi Chaat |AlifBe~45
Ulhasnagar special Batan~ or Batar Papdi chaat is a unique street food made using makhaniya biscuits as the base.
Ingredients
For Batan~ Papdi Chaat
  • 10-12 Batan~
  • 1 Big Onion
  • ¼ of small beetroot (raw)
  • 2 Boiled Potatoes
  • 1 Bowl Papdi
  • ½ Bowl Dal moth
  • Green Chilli Chutney (Recipe shared below)
  • Mint Coriander Chutney
  • Tangy Chutney (Recipe shared below)
  • Spice Mix/Chaat Masala (Recipe shared below) Or any branded or home made chaat masala
For special Chaat masala
  • ½ inch Dalchini (Cinnamon)
  • 1 tbsp Coriander seeds
  • 1 tbsp Fennel seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp Red Chilli powder
  • 1 tbsp Amchoor Powder
  • 2 pinches of Ajwain (Carom seeds)
  • ½ tbsp Roasted Cumin powder
  • ¼th tsp Saunth (Dried ginger powder)
  • ½ tsp Black salt
  • ¼th tsp Hing (Asafoetida)
  • 4-5 Cloves
  • 8-10 Black pepper corns
  • ¼ tsp Salt
  • 1 tsp Sugar
  • 1-2 tbsp dried mint leaves
  • ¼ tsp Citric acid (I didn't use any)
For spicy green chilli chutney
  • 4-5 green chillies
  • 3-4 spinach leaves
  • 1 inch piece ginger
  • ¾ th cup of coriander leaves
  • Salt/kalanamak as per taste
Tangy Tamarind chutney
  • 12-15 Mint leaves
  • 1 tbsp Amchoor
  • ½ tsp Kaala Namak
  • ½ tsp red chilli powder
  • ½ tsp Cumin seeds
  • 2 pinches of Ajwain (Carom seeds)
  • 2 pinches of Hing (Asafoetida) (optional)
  • 2-3 tbsp of water
  • ½ tsp Citric acid i,e Tatri (I didn't use any)
  • ¼ tbsp Salt
Other ingredients
  • Lemon sized ball of Tamarind
  • 1 cup water to soak tamarind
  • 750 ml chilled/iced water
Method
  1. Make mint coriander chutney. You can check its recipe here
  2. For special chaat masala powder, just blend the ingredients mentioned under "Special Chaat masala" to make a fine powder. Store it in a clean and dry glass bottle. Use it to garnish any type of chaat.
  3. For spicy green chilli chutney, just blend green chillies, ginger, spinach and coriander leaves. Use a little of water, if needed, to make a smooth paste. Do not dilute this chutney.
  4. For the tangy chutney, soak tamarind in water for 20 minutes. Mash well, with fingers and discard the pulp.
  5. In a blender jar, add all ingredients mentioned under "Tangy Tamarind chutney". Using a tbsp or so of water, make a smooth paste. You can store this paste in the refrigerator for few weeks and can use it to make Panipuri ka khatta paani.
  6. Take 750 ml of chilled water, add some ice too.
  7. Add the above mentioned paste and mix it well. Adjust seasoning. Can add a bit of sugar or jaggery to balance the flavors. Commercially many vendors use citric acid (Tatri) too, to make this chutney but I didn't use any.
  8. Boil and peel potatoes and cut in small chunks/ random slices.
  9. Finely chop onion and beetroot and mix together. Add some fresh coriander leaves too.
  10. To assemble the chaat, cut open each batan (refer the video).
  11. Ideally batan~ are first flash dipped in the tangy chutney but you will have to be very quick at this step else the batan tend to get too soggy and swell up. You can skip this step.
  12. Place the batan in the serving plate with the porous side up.
  13. Lay some potatoes over each batan, sprinkle chaat masala (home made/branded, any chaat masala will do).
  14. Top it with spicy chilli chutney (more if you like it spicy, less, if you like it mild), some mint coriander chutney, papdi, dal moth, onions and then pour over 1-2 ladle full of chilled
  15. tangy tamarind chutney and consume the chaat immediately.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/11/batan-papdi-chaat-alifbe45/