Papand Chaat oo dhadhanka qafiif ah, qosol leh, kulul, iyo dhar macaan ayaa isugu jira si ay u cunaan cunto fudud ama cunto kale oo cunto ah. Sidoo kale loo yaqaano papri Chaat ama Paapri Chaat, waa cunto caan ah oo caan ah oo loo adeegsado waqooyiga Hindiya, Bangladesh, iyo Pakistan. "Papri" wuxuu loola jeedaa waferka, iyo erayga "chaat" waxaa loo isticmaalaa dhowr cunto fudud iyo cunto fudud. Hindi, "Chaat" macnaheedu waa "lick".
Waxa aad u Baahantahay
- 1 koob (250 garaam) burka oo dhan ah
- 4 qaado qaado
- 1 qaado oo basbaas basal ah
- Saliid dhadhan
- Khudradda, canola ama gabbaldayaha saliidda karinta si qoto dheer leh
- 5 baradhada waaweyn (oo la kariyey, diiray oo jarjartey qaybo yaryar)
- 1 koob oo digir ah (la kariyey oo la shiiday; milix cusbo ku dhaji)
- 2 casaan (Isbaanish) basasha (aad u jar jartey)
- 2 yaanyo waaweyn (aad u jar jartey)
- 2 koob oo ganaax ah (gram flour vermicelli)
- 2 qaado oo casaan ah
- budada yar yar
- 3 qaado shinaal dhagax madow
- 2 qaado oo qumo abuur ah (si tartiib ah duban iyo budada)
- 1/4 koob oo caleemaha cusub oo caleemaha ah (jar jartey, jarjaran)
- 2 koob oo caano fadhi ah (wiigsan ilaa dabka iyo qaboojiyaha)
- 1 koob oo tamarind chutney ah
- 1 koob oo ah caleemaha mint-kalluunka
Sida loo sameeyo
- Isku qas burka, ghee, miraha basasha , iyo milixda si dhadhanka u dhadhamiya. Ku diyaari yar biyo yar mar iyo jilbaha si aad u hesho firfircoon, cajiinka oo saafi ah. Ku dabool maro qoyan oo u ogolow inay nasato 20 daqiiqo.
- Ka dib markii cajiinkii ay nasteen, u kala qaybso kubadaha isku midka ah. Isku dar kabaha cajiinka ah ee u dhexeeya calaacashaada ilaa inta u dhaxaysa.
- Si tartiib ah u samee dusha nadiifinta oo nadiifin hal kubad. Isku dar kabaha cajiinka ah wareegga (1/4 inch thick) adoo isticmaalaya pin ah wareega. Isticmaal cutubka joodajiyaha wareegsan si loo yareeyo wareegyada yaryar ee wareegga balaadhan. Ka qaad cajiinka dheeraadka ah ee dhinacyada wareegyada yaryar. Ku hayso saxaarad yar yar ama saxan qadaadiicda dambe (waxay noqon doonaan Papdis). Ku celi ilaa dhammaan cajiinka loo isticmaalo.
- Saliidda kuleylka ah ee qadhaadh aad u qoto dheer oo ku yaal dabaq adag oo ku yaala olol dhexdhexaad ah. Marka ay kulushahay, ku dar PapDis dhowr jeer waqti iyo isku shiish ilaa ay ka yihiin guntin iyo midab madow.
- Kala saar oo ku hay cajiinka la kariyey ee ku qoran xaashiyaha. Ku celi ilaa Papdis oo dhan la sameeyo. Waxaa lagu kaydin karaa dhowr asbuuc haddii lagu hayo weel hawo leh.
- Si aad u adeegto, marka hore samee dhammaan maadooyinka - Papdis, toppings, iyo chutneys - si sahlan loo gaaro. Ku dar shan illaa lix Papdis qofkasta oo jilicsan. Ka dibna ku habee saxan.
- Ku rid baradho yaryar, chickpeas, basal, iyo yaanyo mid kasta Papud. Marka waxaas oo dhan la sameeyo, qallaji shaambad kasta oo ka mid ah tamarind chutney iyo farmaajo-cambe -chutney kasta Papdi.
- Ku daadi cantoobada jilicsan ee ku jirta dhammaan Papdis ee saxanka. Daadi budada budada ah ee casaanka ah, budada cumin, iyo cusbada dhagaxa madow iyo waxaad qurxisaan caleemaha lafaha jarjaran. U adeegso sida ugu dhakhsaha badan ama Papdis waxay heli doontaa soggy.
Fiiro gaar ah: Tirada papdis waxsoosaarkan nafaqada ah waxay ku xiran tahay sida aad u yaraatey.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 715 |
| Total Fat | 17 g |
| Fatuurad la ruxay | 5 g |
| Fat | 7 g |
| Kolestarool | 16 mg |
| Sodium | 1,362 mg |
| Carbohydrateska | 122 g |
| Fiber diirran | 17 g |
| Protein | 24 g |