Indian Papdi Chaat

Papdi chaat recipe

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1064 Calories
26g Fat
177g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 1064
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 53%
Cholesterol 40mg 13%
Sodium 1132mg 49%
Total Carbohydrate 177g 64%
Dietary Fiber 21g 75%
Total Sugars 38g
Protein 37g
Vitamin C 62mg 309%
Calcium 381mg 29%
Iron 12mg 68%
Potassium 3217mg 68%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chaat is a generic term that encompasses many versions of a sweet, salty, tangy, and crunchy dish that is served throughout the Indian subcontinent. With as many versions as there are cooks, traditions, and personal preferences, chaat can be a snack between meals but also a meal in itself, depending on the serving size and how loaded with ingredients it is. Our recipe brings you a papdi chaat, in which tangy, hot, and sweet flavors combine to make a delicious snack that's popular in northern India, Bangladesh, and Pakistan.

It's also known as papri chaat or paapri chaat and the first part of the name refers to the wafers used as the base. Chaat is an indication of the type of dish: in Hindi, chaat means "to lick," so it's understandable that this is such a finger-licking-good dish. Usually made with a crunchy base, chaats are topped with sauces, yogurt, and chutneys and sprinkled with crunchy ingredients like fried potatoes, chickpeas and sev. Vegetables are also an important part of the equation, and a sprinkle of chaat masala or other powdered spices is key to finish off the dish.

Our recipe calls for making your own papdi, which are then topped with yogurt, potatoes, mashed chickpeas, vegetables, and chutneys. Find prepared chutneys and sev in some upscale grocers, Indian stores, or online, but don't miss out on the wonderful crunchiness these little noodles add to your dish.

2:14

Click Play to See This Classic Indian Papdi Chaat Recipe Come Together

Ingredients

For the Papdi Dough:

  • 1 cup all-purpose flour

  • 4 tablespoons ghee

  • 1 teaspoon onion seeds

  • Kosher salt to taste

  • Water as needed, about 1/3 cup

  • Vegetable oil, for frying

For the Toppings:

  • 5 large potatoes

  • 1 cup chickpeas, or 1 15-ounce drained can chickpeas

For Assembling and Serving:

  • 2 cups fresh yogurt, whisked until smooth

  • 2 red onions, finely chopped

  • 2 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 powdered

  • 3 teaspoons powdered black rock salt

  • 1/4 cup fresh coriander leaves, finely chopped

Steps to Make It

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

  1. Gather the dough ingredients.

    Ingredients for papdi chaat dough
    The Spruce / Cara Cormack
  2. Mix the flour, ghee, onion seeds, and salt in a bowl. Add the water, a spoonful at a time, and knead until you get a firm, smooth dough.

    Add water
    The Spruce / Cara Cormack
  3. Cover the dough with a damp cloth and allow it to rest for 20 minutes.

    Cover with damp cloth
    The Spruce / Cara Cormack
  4. Divide the dough into equal-sized balls. Roll the dough balls between your palms until smooth.

    Ball dough
    The Spruce / Cara Cormack
  5. Lightly flour a clean rolling surface and press one ball flat.

    Flour rolling surface
    The Spruce / Cara Cormack
  6. Roll the dough balls out into 1/4-inch-thick circles using a rolling pin.

    Roll dough out
    The Spruce / Cara Cormack
  7. 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.

    Use circular cookie cutter
    The Spruce / Cara Cormack
  8. Repeat until all the dough is used up.

    Repeat til dough is used up
    The Spruce / Cara Cormack
  9. Heat the oil for frying in a deep pan over medium heat.

    Heat oil
    The Spruce / Cara Cormack
  10. When the oil is hot, add the papdi a few at a time and fry until they are crisp and pale golden.

    Add papdi
    The Spruce / Cara Cormack
  11. Drain on paper towel.

    Put on paper towels
    The Spruce / Cara Cormack
  12. Repeat until all papdis are made and set aside.

    Put in container
    The Spruce / Cara Cormack 

Prepare the Toppings

  1. Gather the ingredients.

    Ingredients for toppings
    The Spruce / Cara Cormack
  2. Wash, peel, and dice the potatoes.

    Dice potatoes
    The Spruce / Cara Cormack
  3. In a medium pot, add the potatoes and enough water to cover. Boil until fork-tender.

    Add potatoes to pot
    The Spruce / Cara Cormack
  4. Drain and set aside.

    Drain and set aside
    The Spruce / Cara Cormack
  5. Boil the chickpeas covered with water until fork tender. Drain and place in a small bowl. If using canned chickpeas drain and place in a bowl.

    Drain
    The Spruce / Cara Cormack
  6. Using a fork or a masher, mash the chickpeas to a coarse texture. Use a pinch of salt if preferred.

    Mash chickpeas
    The Spruce / Cara Cormack

Assemble the Papdi Chaat

  1. Set up all of the components in a comfortable workspace: papdis, toppings, and sauces.

    Assemble
    The Spruce / Cara Cormack
  2. Using 5 to 6 papdis per person arranged on a plate, pour one tablespoon of yogurt on top of each papdi.

    Dip papdis in yogurt
    The Spruce / Cara Cormack
  3. Top each papdi with a teaspoon of cooked potato, some mashed chickpeas, onions, and tomatoes.

    Put potato on
    The Spruce / Cara Cormack
  4. Drizzle one teaspoon each of tamarind and mint chutney on each papdi.

    Drizzle tamarind
    The Spruce / Cara Cormack
  5. Sprinkle a handful of sev all over the papdis on the plate.

    Sprinkle sev
    The Spruce / Cara Cormack
  6. Sprinkle red chili powder, powdered cumin, and black rock salt on the papdis and garnish with the chopped coriander leaves.

    Sprinkle garnish
    The Spruce / Cara Cormack
  7. Serve immediately and enjoy.

    Papdi chaat
    The Spruce / Cara Cormack

How to Store the Papdis

The papdis—without any toppings—can be stored for a few weeks if kept in an airtight container. But once the dish is assembled it needs to be consumed right away for best flavor.

Recipe Tags: