Indian Papdi Chaat

Papdi chaat recipe

The Spruce / Cara Cormack

  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
715 Calories
17g Fat
122g Carbs
24g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 715
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 27%
Cholesterol 16mg 5%
Sodium 1362mg 59%
Total Carbohydrate 122g 45%
Dietary Fiber 17g 59%
Protein 24g
Calcium 511mg 39%
*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.)

Crunchy, tangy, hot, and sweet flavors combine to make papdi chaat delicious to eat as a snack or a great alternative to a meal. Also known as papri chaat or paapri chaat, it is a popular fast food served in northern India, Bangladesh, and Pakistan. 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!

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Ingredients

  • For the Papdi Dough
  • 1 cup all-purpose flour
  • 4 tablespoons ghee
  • 1 teaspoon onion seeds
  • 1 tsp Kosher salt
  • Water
  • Vegetable oil, canola, or sunflower oil, to deep fry
  • For the Toppings
  • 5 large potatoes
  • 1 15 oz 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

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. Mix the flour, ghee, onion seeds, and salt.

    Ingredients for papdi chaat dough
    The Spruce / Cara Cormack
  2. Add water, a spoonful at a time, and knead to get a firm, smooth dough.

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

    Cover with damp cloth
    The Spruce / Cara Cormack
  4. After the dough has rested, divide it 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 a 1/4-inch thick circle using a rolling pin.

    Roll dough out
    The Spruce / Cara Cormack
  7. Use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep them on a lightly floured tray or plate for later frying (they will become the papdis).

    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 oil for deep frying in a deep pan on a medium flame.

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

    Add papdi
    The Spruce / Cara Cormack
  11. Drain and keep the cooked dough on paper towels.

    Put on paper towels
    The Spruce / Cara Cormack
  12. Repeat until all papdis are made. They can be stored for a few weeks if kept in an airtight container.

    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-sized pot, add the potatoes and enough water to just cover the potatoes. 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. Place drained chickpeas into a small bowl.

    Drain
    The Spruce / Cara Cormack
  6. Using a fork or a masher, mash the chickpeas together with a dash of salt to a coarse texture.

    Mash chickpeas
    The Spruce / Cara Cormack

Assemble and Serve

  1. To serve, set up all ingredients—papdis, toppings, and chutneys—within easy reach.

    Assemble
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  2. Dip 5 to 6 papdis per person into the yogurt. Then arrange on a plate. 

    Dip papdis in yogurt
    The Spruce / Cara Cormack
  3. Put a little potato, chickpeas, onion, and tomato on each Papdi.

    Put potato on
    The Spruce / Cara Cormack
  4. When all are done in this way, drizzle a teaspoonful each of tamarind chutney and mint-coriander 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. Then sprinkle red chili powder, cumin powder, black rock salt, and garnish with chopped coriander leaves.

    Sprinkle garnish
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  7. Serve immediately.

    Papdi chaat
    The Spruce / Cara Cormack

Tip

  • The number of papdis this recipes yields will depend on how thickly you cut them. 

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