Papdi Chaat

Papdi Chaat
Papdi Chaat
Papdi Chaat
Papdi Chaat
Papdi Chaat

Ingredients You'll Need

For the Papdis:
1 cup all-purpose flour
1/4 cup semolina
1/4 teaspoon carom seeds (ajwain)
1/2 teaspoon salt
2 tablespoons oil
Water for kneading the dough
Oil for deep frying

For the Toppings:
1 cup boiled chickpeas
1 cup boiled and cubed potatoes
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 cup finely chopped coriander leaves

For the Chutneys:
Tamarind chutney
Mint chutney

For Assembling:
1 cup thick yogurt (whisked)
Chaat masala
Roasted cumin powder
Red chili powder
Sev (crispy chickpea flour noodles)
Pomegranate seeds (optional)

Step-by-Step Instructions
Step 1: Prepare the Papdis
In a mixing bowl, combine all-purpose flour, semolina, carom seeds, salt, and oil.
Gradually add water and knead the mixture into a firm dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into small balls and roll them out into thin circles.
Heat oil in a pan for deep frying. Fry the rolled papdis until they turn golden brown and crispy. Remove the papdis from the oil and place them on a paper towel to drain excess oil. Set them aside.

Step 2: Prepare the Toppings
Boil the chickpeas and potatoes separately until they are fully cooked. Drain and set them aside.
Finely chop the onions, tomatoes, and coriander leaves. Keep them ready for assembling.

Step 3: Prepare the Chutneys
For the tamarind chutney, soak tamarind pulp in warm water for 15 minutes. Then, strain the pulp to remove any seeds or fibers. Add sugar and a pinch of salt to the tamarind extract, and cook it on low heat until it thickens into a chutney-like consistency.
For the mint chutney, blend fresh mint leaves, coriander leaves, green chilies, ginger, and a pinch of salt with a little water until you get a smooth paste.

Step 4: Assemble the Papdi Chaat
Lay out the papdis on a serving plate.
Fill each papdi with a spoonful of boiled chickpeas and cubed potatoes.
Add chopped onions and tomatoes on top of the chickpeas and potatoes.
Drizzle tamarind chutney and mint chutney over the toppings.
Generously pour the whisked yogurt over the papdis and toppings.
Sprinkle chaat masala, roasted cumin powder, and red chili powder to add a burst of flavors. Garnish the chaat with finely chopped coriander leaves, sev, and pomegranate seeds (if using).

Step 5: Serve and Enjoy
Your homemade Papdi Chaat is now ready to be savored! Serve it immediately to enjoy the crispy papdis, tangy chutneys, and flavorful toppings. The combination of textures and tastes will leave you delighted and wanting more.

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