Papad ki Churi with smoky flavour


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Traditionally, moong dal papad is the most favourite side dish for North Indians, eaten with almost every meal.  As per the occasion, moong dal papad is served in many different styles –

  • With normal lunch or dinner, dry roasted papad is served.
  • With puris, deep fried papad is served.
  • On special occasions, masala papad is served.
  • On auspicious occasions and on festivals, papad ki churi is served.

Lately, I have noticed at many Marwadi weddings crunchy, chatpati and delicious ‘papad ki churi’ with a smoky flavour is served as side dish.

The recipe to make papad ki churi is very very simple and easy.

Ingredients for 2 servings – 

  • Moong dal papad   – 3
  • Desi ghee               – 1 /2 tsp
  • Lal mirch powder   – 1/4 tsp
  • Amchoor powder   – ½ tsp
  • Tej patta                – 1
  • One small piece of wood charcoal.

Papar ki Churi Ingredients

Method –

  • Dry roast moong dal papad.
  • Crush it into tiny pieces and keep in steel bowl.
  • Drizzle desi ghee, sprinkle lal mirch powder and amchoor powder, mix well.

Papar Ki Churi

To infuse smoky flavour –

  • Keep tej patta on papad ki churi.
  • Heat charcoal on flame until it is red hot.
  • Immediately keep the red hot charcoal on tej patta (bay leaf), put a few drops of desi ghee on it and immediately cover the bowl with a lid and keep aside for five minutes.
  • Remove charcoal and tej patta from the churi.

Smoky Papar Ki Churi

Papad ki churi with a fantastic smoky flavour is ready to serve.

Note –

 

  • Papad is already salty so there is no need to add additional salt.

 

  • Add lal mirch powder and amchoor powder according to taste.

 

 

 

 

 

       

 

6 replies
    • Suman Maheshwari
      Suman Maheshwari says:

      Papad ki churi is very popular in North India, thanks for bookmarking it, I am sure you will enjoy eating papad ki churi.

      Reply

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