Karvanda Chutney with Vari Papdi

Karvanda helps to cure anaemia, indigestion and stomach pain.

Ingredients

For vari papdi
100 g Samo rice flour
50 g wheat flour
2 pinch turmeric powder
1 tbsp ajwain
1 tsp kasuri methi
1 tsp red chilli powder
1 tbsp ghee
salt to taste

For karvanda chutney
100 g ripe karvanda
1 tsp jaggery powder
black salt to taste
1 tsp roasted jeera powder
pinch of chilli powder
5 mint leaves

Method

For vari papdi
Mix the Samo and wheat flours, kasuri methi, ajwain and salt in a large mixing bowl.
Rub ghee in the dough with your fingertips, till you get a breadcrumb like consistency in the mixture.
Add milk and water and knead to a firm dough. Keep covered for 15 to 20 minutes with a heavy cloth.
Then knead again and divide the dough in to 4 equal balls.
Roll each dough ball with a rolling pin.
Using a zigzag cutter, cut square shapes from the rolled dough, remove the extra rolled dough and use to make the rest of the papdis.
Prick the cut-out papdis with a fork, so that they don’t puff while baking and become crisp.

For karvanda chutney
Take karvanda in a bowl, wash well, dry with the help of a kitchen towel.
Now remove seeds from the fruit and keep pulp aside.
Take a mixing bowl, add karvanda pulp and mash it well, now add jaggery powder, black salt, roasted jeera powder, pinch of chilli powder, and some chopped mint leaves and mix well.
Take a serving plate, place vari papdis and top with karvanda chutney.
Garnish with mint leaves and serve.