|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 122g||45%|
|Dietary Fiber 17g||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tangy, hot, and sweet flavors combine to make papdi chaat, a crunchy and delicious snack that is a popular fast food served in northern India, Bangladesh, and Pakistan. It is also known as papri chaat or paapri chaat; papri refers to the wafers, and the word chaat is used for several snacks and fast food meals. In Hindi, chaat means "to lick," so it's understandable why this is such a finger-licking-good dish.
There are many versions of chaat, each distinguished by their combination of ingredients. This recipe calls for making your own papdi dough which is rolled out, cut into circles, and fried until crispy. The wafers are dipped into yogurt, topped with cooked potato, mashed chickpeas, onions, and tomatoes, and then drizzled with chutneys. The papdi chaat is finished off with a sprinkling of sev (small pieces of crunchy noodles made from chickpea flour), seasonings, and fresh cilantro.
Click Play to See This Classic Indian Papdi Chaat Recipe Come Together
- For the Papdi Dough
- 1 cup all-purpose flour
- 1/4 cup ghee
- 1 teaspoon onion seeds
- 1 teaspoon Kosher salt
- About 1/3 cup water
- Vegetable oil, canola, or sunflower oil (for frying)
- For the Toppings
- 5 large potatoes
- 1 (15-ounce) can chickpeas (drained and rinsed)
- Kosher salt to taste
- For Assembly and Serving
- 2 cups fresh yogurt (whisked until smooth)
- 2 red onions (finely chopped)
- 2 large tomatoes (finely chopped)
- 1 cup tamarind chutney
- 1 cup mint-coriander chutney
- 2 cups fine sev or gram flour
- 2 teaspoons red chili powder
- 2 tablespoons cumin seeds (gently roasted and ground)
- 3 teaspoons powdered black rock salt
- Garnish: 1/4 cup fresh coriander leaves (finely chopped)
Note: While there are multiple steps to this recipe, this papdi dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Papdi Dough
Gather the dough ingredients. Mix the flour, ghee, onion seeds, and salt in a bowl.
Add the water, a spoonful at a time, and knead to get a firm, smooth dough.
Cover the dough with a damp cloth and allow it to rest for 20 minutes.
Divide the dough into equal-sized balls. Roll the dough balls between your palms until smooth.
Lightly flour a clean rolling surface and press one ball flat.
Roll the dough balls out into a 1/4-inch-thick circle using a rolling pin.
Use a circular cookie cutter to cut out small circles, fitting as many as you can in each rolled out dough circle. Place them on a lightly floured tray or plate.
Repeat until all the dough is used up.
Heat the oil for frying in a deep pan over medium heat.
When the oil is hot, add the papdi a few at a time, and fry until they are crisp and pale golden.
Drain on paper towel.
Repeat until all papdis are made.
Prepare the Toppings
Gather the ingredients.
Wash, peel, and dice the potatoes.
In a medium pot, add the potatoes and enough water to cover. Boil until fork-tender.
Drain and set aside.
Place the drained chickpeas in a small bowl.
Using a fork or a masher, mash the chickpeas together with a dash of salt into a coarse texture.
Assemble the Papdi Chaat
Set up all of the ingredients—papdis, toppings, and chutneys—within easy reach.
Using 5 to 6 papdis per person, dip them into the yogurt. Then arrange on a plate.
Put a little potato, chickpeas, onion, and tomato on each papdi.
Drizzle 1 teaspoon of each chutney on each papdi.
Sprinkle a handful of sev all over the papdis on the plate.
Sprinkle over some red chili powder, cumin powder, and black rock salt, and garnish with the chopped coriander leaves.
Serve immediately and enjoy.
How to Store the Papdis
The papdis—without any toppings—can be stored for a few weeks if kept in an airtight container.