I had made this batan papdi chaat many weeks ago, but was unable to post it because I wanted to “Google ” info regarding Batan.
These Batan (or maybe batar, as some people call it) are the baked, hard buns/toast, circular in shape and not sweet. I was unable to find any information about that, so I will be glad if somebody could enlighten me about, what it is called in other languages and how these are made.
For now, let me give you a clue on how does these look…….here is the picture of batan
This Batan(batar) papdi chaat is very famous around the place I live and Sindhis could be seen relishing this chaat at every chaatwalla stall (Thela)
Once you are able to grab some Batans (which are easily available at bakeries atleast in Mumbai), this a very simple chaat to assemble.It is almost same as sevpuri ,with only the variations, that in sevpuri, unpuffed or puffed puris are used, whereas here batans are used. And also amount of tangy chutney used in batan papdi is more.I mean batan papdi is almost immersed in chutney
As sevpuri, these too tend to become soggy pretty fast, so gulp it down the moment you assemble it
| Batan(batar)Papdi chaat |
- Batan 5 (you can use as many are required)
- Papdi two handfuls
- Onion 1
- Potato 1
- Coriander leaves for garnishing
- Tamarind chutney 1 small cup
- Sev(optional) a handful
- Salt just a pinch or two
- Chaat masala powder few pinches(optional)
- Red chilly powder to sprinkle
- Boil, peel and chop potato into small chunks
- Peel and chop onion very finely
- Make tamarind chutney .You can find the recipe
- here
- In a serving plate, place the batan with porous side upward
- Spread some potato,onion,crushed papdi,sev and sprinkle some salt and chilly powder(chaat masala too… if you have some)
- Now pour some chutney over it,actually the batan should be half immersed in chutney,but I prefer this chaat to be bit dry.
- Garnish with chopped coriander leaves and relish immediately
hi this is called butter only everywhere or maska some places….
kadak pav is totally differnet..available at irani eateries its bigger and is had with butter(AMUL) and tea
Here Alka….. i did some thinking n research and got details…:) it is infact called Kadak paav aka Brune
http://thoughtsandpots.wordpress.com/2009/12/29/kadak-pav-%E2%80%93-a-very-crusty-roll/
and here goes the recipe….. for u
http://enjoyindianfood.blogspot.com/2010/07/brun-pav.html
Thanks for refreshing my memories for this forgotten Breakfast favourite of mine..:)
hmmm Now to think of it… I think its called kadak paav…:)
I have had this in Irani bakeries in the morn… U put butter on them and have with chai…. Umm…. I forgot what they r called…
Nice recipe…. no idea how they make it…will let u know if I get any inof
I just had heavy dinner at the Raintree and got home.
Now, I read this page and my tongue is watering.
Kill you !
Alka, isn’t this the one that is hard on the outside and if you press it hard it breaks into a french bread like interior with a crack? I have seen this often but never seen a chaat made out of it! Tumhare yahaan aane ke pehle ek baar Ulhasnagar zaroor jaana padega:)
Hi Alka,
wow!! the way u present it is truely amazing…my mouth started watering looking at this..:)..i remember the last time when i had butter papdi whn i went to Ulhasnagar..it tastes lyk heaven..thnks for sharing..God Bless
papdi chat looks mouthwatering ,yummmmmmmmmmmmmmm
u know how to make one hungry even after having heavy lunch
good one Alka, never heard of butter. they look delicious.
khaye jao khaye jao, papdi chat ke gun gaye jao
delicious
Good presentation. Yummy chaat. Info on butter is new. Thanks for sharing.
Great looking ones alka…your pictures make it so mouth watering!!!…great shot..which camera do you use?
somethin new,..thnks for sharin