Crispy Noodle Salad
Crispy Noodle Salad
Introduction
Crispy Noodle Salad is a delightful dish that brings a burst of flavor and texture to your meal. With its crunchy noodles and fresh veggies, it’s perfect for a light lunch, a side dish at dinner, or even a party appetizer. The balance of herbs and spices makes it a crowd-pleaser for any occasion.
Why Make This Recipe
This recipe is not only delicious but also easy to make. You can customize it with your favorite veggies or proteins, making it a versatile choice for anyone. Plus, it’s a great way to use fresh herbs and spices, adding nutrition to your plate. Whether you’re cooking for yourself or a group, Crispy Noodle Salad is sure to impress.
How To Make Crispy Noodle Salad
Ingredients:
- 1/4 cup ghee or butter
- 1/2 tsp ajwain seeds
- 1/2 tsp nigella seeds
- 1/2 tsp cumin seeds
- 1 1/2 tsp white sesame seeds
- 1 1/2 tsp black sesame seeds
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 3/4 tsp black salt
- 6 to 8 tbsp water
- Vegetable oil for frying
- 1 1/2 cups freshly chopped cilantro (tender stems and leaves)
- 1 1/2 cups mint leaves
- 1 large clove garlic, diced
- 1/4 diced yellow onion
- 2 green serrano peppers, sliced
- 1 tsp freshly minced ginger
- 1 1/2 tsp ground cumin
- 1 tsp black salt
- 1 Tbsp packed brown sugar
- Juice of 1/2 lime
- 1/2 cup water
- 3/4 cup tamarind concentrate
- 3/4 cup chopped dried dates (about 15 dates)
- 1/2 cup packed brown sugar
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp red chili powder (optional)
- 1 tsp freshly minced ginger
- Juice of 1/2 lemon
- 1 cup water
- 1 tsp black salt
- 1 lb baby potatoes, quartered
- 1 tsp kosher salt
- Cooked chickpeas
- Yogurt
- Diced red onion
- Sliced red chilis (optional)
- Diced tomatoes
- Sev
- Cilantro leaves
- Pomegranate seeds
- Chaat masala
Directions:
For the Papdi:
- In a medium pan over medium-low heat, melt the ghee. Add the seeds and toast, swirling the pan occasionally until the white sesame seeds are lightly golden, about 1 minute. Remove from heat and let cool.
- In a large bowl, mix together the flours and black salt. Stir in the cooled ghee mixture and use your fingers to work it evenly into the flour mixture.
- Gradually stir in water and knead to form a cohesive ball of dough. Cover and let rest for 30 minutes to 1 hour.
- Halve the dough, then roll each piece to about 1/8 inch thick. Prick the dough with a fork and cut out rounds using a 2-inch cookie cutter. Transfer to a baking sheet lined with parchment. Repeat with the remaining dough.
- Heat 1 inch of vegetable oil in a large pot to between 350 and 375 degrees Fahrenheit.
- Fry the papdi in batches, stirring occasionally, until golden, about 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining papdi.
For the Green Chutney:
- Combine all ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator until ready to use.
For the Tamarind Date Chutney:
- In a medium pot over medium heat, combine all ingredients and bring to a simmer. Reduce heat to low and cook, stirring occasionally until dates break down into a paste, about 20 minutes.
- Use a potato masher to mash until smooth, or blend for a smoother texture. Let cool and store in the refrigerator.
For the Potatoes:
- In a large pot, add potatoes and salt. Cover with water and bring to a boil. Cook until tender, about 9 minutes. Drain and let cool.
- Remove potato skins if desired.
To Serve:
- On a large plate, place 9 to 12 papdis in a single layer. Top with cooked potatoes, chickpeas, yogurt, chutneys, red onion, optional chilis, tomatoes, sev, cilantro, and pomegranate. Sprinkle with chaat masala before serving.
How to Serve Crispy Noodle Salad
Serve the Crispy Noodle Salad as a vibrant centerpiece for your meal. You can also make individual servings in bowls for a casual gathering. It pairs well with your favorite drinks and can be enjoyed at room temperature.
How to Store Crispy Noodle Salad
If you have leftovers, store the salad components separately. The papdi can stay crisp longer if kept in an airtight container. Keep the chutneys and salad toppings in the refrigerator. Consume within a few days for the best flavor.
Tips to Make Crispy Noodle Salad
- Use fresh herbs for the best taste.
- Feel free to add other crunchy vegetables like bell peppers or carrots.
- Adjust the spices according to your heat preference.
Variation
You can make this dish vegetarian or even vegan by replacing yogurt with a dairy-free alternative or simply omitting it. Add proteins such as cooked chicken or shrimp for more heartiness.
FAQs
1. Can I make the chutneys ahead of time?
Yes, you can prepare both the green chutney and tamarind date chutney in advance and store them in the refrigerator for up to a week.
2. What can I use instead of ghee?
You can use butter, vegetable oil, or coconut oil as a substitute for ghee.
3. Can I freeze the papdi?
Yes, you can freeze the papdi. Just make sure to layer them with parchment paper and store in an airtight container for up to a month. Thaw before frying for the best texture.
Crispy Noodle Salad
Ingredients
For the Papdi
- 1/4 cup ghee or butter
- 1/2 tsp ajwain seeds
- 1/2 tsp nigella seeds
- 1/2 tsp cumin seeds
- 1 1/2 tsp white sesame seeds
- 1 1/2 tsp black sesame seeds
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 3/4 tsp black salt
- 6 to 8 tbsp water
- Vegetable oil for frying
For the Green Chutney
- 1 1/2 cups freshly chopped cilantro Use tender stems and leaves
- 1 1/2 cups mint leaves
- 1 large clove garlic, diced
- 1/4 diced yellow onion
- 2 green serrano peppers, sliced
- 1 tsp freshly minced ginger
- 1 1/2 tsp ground cumin
- 1 tsp black salt
- 1 Tbsp packed brown sugar
- Juice of 1/2 lime
- 1/2 cup water
For the Tamarind Date Chutney
- 3/4 cup tamarind concentrate
- 3/4 cup chopped dried dates (about 15 dates)
- 1/2 cup packed brown sugar
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp red chili powder (optional)
- 1 tsp freshly minced ginger
- Juice of 1/2 lemon
- 1 cup water
- 1 tsp black salt
For the Potatoes
- 1 lb baby potatoes, quartered
- 1 tsp kosher salt
For Serving
- Cooked chickpeas
- Yogurt
- Diced red onion
- Sliced red chilis (optional)
- Diced tomatoes
- Sev
- Cilantro leaves
- Pomegranate seeds
- Chaat masala
Instructions
For the Papdi
- In a medium pan over medium-low heat, melt the ghee. Add the seeds and toast, swirling the pan occasionally until the white sesame seeds are lightly golden, about 1 minute. Remove from heat and let cool.
- In a large bowl, mix together the flours and black salt. Stir in the cooled ghee mixture and use your fingers to work it evenly into the flour mixture.
- Gradually stir in water and knead to form a cohesive ball of dough. Cover and let rest for 30 minutes to 1 hour.
- Halve the dough, then roll each piece to about 1/8 inch thick. Prick the dough with a fork and cut out rounds using a 2-inch cookie cutter. Transfer to a baking sheet lined with parchment. Repeat with the remaining dough.
- Heat 1 inch of vegetable oil in a large pot to between 350 and 375 degrees Fahrenheit.
- Fry the papdi in batches, stirring occasionally, until golden, about 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining papdi.
For the Green Chutney
- Combine all ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator until ready to use.
For the Tamarind Date Chutney
- In a medium pot over medium heat, combine all ingredients and bring to a simmer. Reduce heat to low and cook, stirring occasionally until dates break down into a paste, about 20 minutes.
- Use a potato masher to mash until smooth, or blend for a smoother texture. Let cool and store in the refrigerator.
For the Potatoes
- In a large pot, add potatoes and salt. Cover with water and bring to a boil. Cook until tender, about 9 minutes. Drain and let cool.
- Remove potato skins if desired.
To Serve
- On a large plate, place 9 to 12 papdis in a single layer. Top with cooked potatoes, chickpeas, yogurt, chutneys, red onion, optional chilis, tomatoes, sev, cilantro, and pomegranate. Sprinkle with chaat masala before serving.
