NAVRATRI SPECIAL ALOO BALL & PAPRI CHAAT

JAI MATA DI…. DAY 6 OF NAVRATRI

This day is dedicated to Maa Katyayani. She is called Katyayani because she was born as the daughter of Sage Katya of Katya clan. Sage Katyayan performed very hard penance for Maa Bhagvati. He wished that wish that he can get Maa Durga as his daughter. Maa accepted his request.

She has three eyes and four arms. She is seen having a weapon in her left hand and lotus in other hand. The other two hands respectively display defending and granting gestures. She is golden in colour. Her mount is a lion. Gopis worship Maa Katyayani in Vraj to get Lord Krishna as their husband. So she is established as the Queen of Vraj

NAVRATRI SPECIAL DAY 6

ALOO BALL & PAPRI CHAAT

For 3-4 Servings

For Papri:

Ingredients:

• Swank ka atta – 1 cup
• Salt- a pinch (namak)
• Refined oil- to fry and 1 spoon for kneeding dough

Method:

• Kneed dough (not much soft or too much hard) by mixing atta, salt and 1 spoon refined. Add water as required
• Heat oil for frying (Separate 2-3 spoons of oil in a bowl to make papris)
• Apply drop of oil (not hot oil from pan J…….)
• Take a small marble sized dough and flatten it into thin roti on your palm and put some marks with help of folk, so that it does not turn up as poori
• Fry on low-medium heat till it turns golden brown
• Remove on paper tissue to drain excess oil

For Aloo balls :

Ingredients:

• Boiled and mashed potatoes (ubaale huye aur masalle huye aaloo)- 3-4 medium size
• Swank ka atta – one fourth cup
• Dry Coriander powder (sookha pissa hua dhaniya)- 1/4th teaspoon
• Red chilli powder (lal mirch pissi huyi)- 1/4th teaspoon
• Salt to taste (Namak swaad anusar) 
• Refined oil to fry

Method:

• Mix red chilli powder, coriander powder and salt into mashed potatoes and mix well
• Apply drop of oil on your palm and make small ball of potatoes
• Roll the ball evenly in dry atta and dust the extra and give it proper round ball shape
• Fry the potato ball on high flame. The moment it turns golden brown, remove it on paper tissue to remove excess oil

TO SERVE:

For Dhaniya Imli Chutney

Ingredients:

·         Green fresh Coriander (taaza hara dhaniya)- half cup

·         Green chli (hari mirch)- ½ (as per your taste)

·         Dry Coriander powder (sookha pissa hua dhaniya)- 1/4^th teaspoon

·         Dry Mango powder (amchoor pissa hua)- ½ teaspoon

·         Salt to taste (namak swaad anusar)

·         Tamarind Chutney (imli ki chutney)- 1 cup(see recipe) 

http://timeinkitchen.blogspot.in/2011/09/navratri-special-imli-chutney.html

Method:

• Grind green fresh coriander and green chili into grinder.
•  Add   Dry coriander powder, amchoor, salt and imli chutney into grinded chutney and mix well
• Chutney is ready

Curd (dahi)- half cup

Raisins (kishmish/soggi)- to garnish

Roasted cumin powder (bhuna aur pissa hua jeera) – pinch

Red chilli powder (pissi huyi lal mirch)- pinch

HOW TO SERVE:

• Take a flat plate or bowl and place papri and potato ball
• Spread chutney and curd on it
• Garnish it with raisins, jeera powder and red chilli powder

Aloo Ball & Papri Chaat is ready to relish ….   : )