Paapdis for Sev Pooris or Or Pappadi chat

Papaadis are small Pooris, which are used in Chats and can be eaten plain pooris too..

Ingredients :
Maida :( All Purpose flour):  2 cup
Samolina ( Chiroti Rava ) : 1/2 cup
Salt : to taste
Oil : 11/2 cup
Salt : to taste
Cooking Soda : a pinch

Method:
Mix maida ( All Purpose flour ), Salt, Samolina ( Chiroti Rava, small size Rava) and soda  nicely in a big bowl. Heat one table spoon of oil and  pour it to the mixed flour.  Mix well and add water little by little and prepare thick dough. ( Should be thick like poori  dough) .  Cover the dough and leave it for 5 minutes.
Put one or two spoons of dry maida in  a small plate . 
Now knead the dough and  take a handful of dough and make a ball . Flatten the dough and turn both side of the flatten dough in  dry maida and roll this in chapati roller as chapatis. Take a small bottle cap and cut the flatten chapatis into small circle shapes. Just make small marks on  these small pooris in a small knife to get flatten pooris.   Deep fry these small pooris on low flame to get crispy pooris.  Repeat the same for the rest of the dough.  Paapadis or pooris are ready . Leave them for some time to cool down and put them in a air tight box and use when ever you need them.

Note :  Do  not roll into very thin chapatis. Let it be slightly thick . Must fry them on  low flame to get the crispiness.  Can add butter instead of  hot oil. Do not use Dalda .( A kind of margarin). Using a small knife or the edge of the spoon to mark small cuts in the pooris help them to be flat. ( It does not allow the poori to be fluffy).  Add the hot oil on the flour and leave it for coolingfor 5 minutes and then add water to prepare the poori dough.
One more step is to roast Maida flour for 2 to 3 minutes add a spoon of oil and leave it for cooling. Then add water to prepare pooris or steam the plain flour for 8 minutes in a pressure cooker and when cools you can prepare pooris. ( No need to add any oil to steamed flour.
Step to steam Maida flour:  Keep little water in a pressure cooker. Keep a bowl upside down . On the top keep Maida in a container ( without adding water- dry flour should be steamed. You can also put this flour in a towel and tighten around the flour and them steam it).   
You can also prepare  pooris which are used in Paani pooris by flattening the chapaatis a bit thinner.   And do not cut or mark the small pooris. So that it becomes fluffy and good for paani pooris.

20 to 25 pooris can be made.

Puffed Rice flakes. chat.( Puri in kannada )

Puffed Rice/Mandakki / kadle puri is one of the dish that we can munch at any time of the day. 

You can see the vendor selling in the parks or any rest areas in India. Preparing Mandakki is different place has its own originality and they are specialized in doing it. Here is a simple Puri that you can munch without hesitating at any time of the day. It is prepared with less oil and mild spicy.
Try and enjoy

Things Needed :

Puffed Rice: 1 Big Bowl.      
Ground Nuts : 3 to 4 Tablespoons
Cooking Oil : 3 Tablespoons
Chilly powder : 1/2 Teaspoon
Roasted chenna : 1 Tablespoon
Salt As required 
Mustard seeds : 1/2 Teaspoon
Turmeric powder : A pinch .
Red chilly : 1 
Curry Leaves : 6 yo 8 

Method :

1. Clean Puri/ Mandakki and keep it aside.
2. Keep a pan and heat. Add oil to it. \

3. Put mustard seeds and red chilly. (Cut chilly in to two parts).
4. Let mustard seeds splutter.

5. Add curry leaves and fry. Add ground nuts and fry till they turn golden brown.

6. Add  turmeric powder and mix it.  Add roasted chenna 

7. Add cleaned Puri. Add chilly powder on the top.

8. Add 1 teaspoon of oil on the top and mix it slowly. Put off the gas.
9. Sprinkle very little salt on the top and mix it again

10 Add dry coconut pieces and serve crispy mandakki .

Note : 

It is always better to use fresh Puffed rice/Mandakki/puri.  If the puri turns soft, you need to bring back the crispness in it. Put plain puffed rice and keep it on low flame.  Stir once in a while. Let it be there on sim flame for at least 5 minutes. Then put off the fire and leave the puri in that hot pan.
Then you can add it to the ready ingredients and mix it. 
Adding any spicy is optional. You can just eat them as they are. It is nice and home made. You can also add onions and grated carrots. But it turns soft within few seconds.
It is nice to carry it for long journeys and outings .
Time : 10 Minutes
Serves : According to servings.

Mandakki ..Chat ( Puri -Chat)

Mandakki/Puri/Puffed Rice is used for chat and different chat varieties can be prepared using this puffed rice.

Here I have tried a chat which is normally done in our homes in Udupi and around. It is simple and mundakki/mandakki uppugari as it is called.
Lets see the recipe now :
Things Needed :

Mandakki/Puffed Rice  : 2 cups.

Onions : 2 ( Medium sized)

Coconut : 2 Table spoons ( fresh and grated )

Rasam Powder/Sambar Powder : 1 Teaspoon
Green chilly : 1 

Salt : to taste

Coconut Oil : 2 to 3 Tea spoons.
Groundnut : 2 Tablespoons (Dry roasted) (Optional).

Method :

1. Cut onions in to small pieces and keep it aside. Grate coconut and keep it aside. 

2. Put cut onions, green chilly and grated coconut in a big bowl. 

3. Add rasam powder and very little salt. (Some time puffed rice do contain salt).
4. Mix all the ingredients nicely.
5. Add ready puffed rice and mix it again.

6. Add a spoon of coconut oil and mix it nicely and serve with little roasted groundnuts on the top.

7. It should be served immediately or it might turn as soft.

Note :
Adding groundnuts on the top before serving mandakki/mundakki is optional. Adding coconut oil is optional. You can add cut tomatoes, grated carrots along with onions. Adding green chilly is optional. Adding any brand of rasam/sambar powder is optional. ( I have used home made rasam powder).
Time : 10 Minutes 

Serves 2 to 3
I have use Ready Puffed rice prepared at home. (Added little corn flakes and groundnuts)
Here is a link for : Puffed Rice with crispy corn flakes.
 Crispy Mandakki (Murmure) Kadle Puri