INGREDIENTS
- 225–250 gms papdi, washed and cut
- 1 tomato, chopped
- 2 tsp Shilpa’s Masala Mill Ghati Masala
- 6–7 small garlic cloves
- 1 tsp Shilpa’s Masala Mill Kashmiri Red Chilli Powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp Shilpa’s Masala Mill Special Garam Masala
- ¼ tsp Shilpa’s Masala Mill Kitchen King Masala
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- Oil
- A pinch of hing (asafoetida)
- ¼ tsp jaggery (optional)
- Salt to taste
INSTRUCTIONS
- Heat oil in a pan.
- Add cumin seeds and hing.
- Add the papdi and fry for 1–2 minutes.
- Add salt, cover and cook for 1–2 minutes.
- Pound together the garlic, Kashmiri Red Chilli Powder and Ghati Masala to make a coarse paste.
- Add the garlic and chilli paste to the papdi.
- Fry for 2 minutes.
- Cover and cook for another minute.
- Add the chopped tomatoes and stir-fry for 1 minute.
- Add a little water and cover.
- Cook for 2–3 minutes.
- Check that the papdi is at least 80% cooked.
- Add coriander powder, cumin powder, garam masala and Kitchen King Masala.
- Add jaggery (optional) and mix well.
- Cover and cook for another 2–3 minutes.
- Garnish with chopped coriander leaves.
- Your delicious Papdi Bhaji is ready.
- Serve hot with rotis or bhakris.
SPICE LEVEL: 🌶🌶
