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)
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.)

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.

2:14

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Ingredients

  • 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)

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 in a bowl.

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

    Add water
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  3. Cover the dough with a damp cloth and allow it to rest for 20 minutes.

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

    Ball dough
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  5. Lightly flour a clean rolling surface and press one ball flat.

    Flour rolling surface
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  6. Roll the dough balls out into a 1/4-inch-thick circle using a rolling pin.

    Roll dough out
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  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
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  8. Repeat until all the dough is used up.

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

    Heat oil
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  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
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  11. Drain on paper towel.

    Put on paper towels
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  12. Repeat until all papdis are made.

    Put in container
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Prepare the Toppings

  1. Gather the ingredients.

    Ingredients for toppings
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  2. Wash, peel, and dice the potatoes.

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

    Add potatoes to pot
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  4. Drain and set aside.

    Drain and set aside
    The Spruce / Cara Cormack
  5. Place the drained chickpeas in a small bowl.

    Drain
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  6. Using a fork or a masher, mash the chickpeas together with a dash of salt into a coarse texture.

    Mash chickpeas
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Assemble the Papdi Chaat

  1. Set up all of the ingredients—papdis, toppings, and chutneys—within easy reach.

    Assemble
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  2. Using 5 to 6 papdis per person, dip them into the yogurt. Then arrange on a plate. 

    Dip papdis in yogurt
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  3. Put a little potato, chickpeas, onion, and tomato on each papdi.

    Put potato on
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  4. Drizzle 1 teaspoon of each chutney on each papdi.

    Drizzle tamarind
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  5. Sprinkle a handful of sev all over the papdis on the plate.

    Sprinkle sev
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  6. Sprinkle over some red chili powder, cumin powder, and black rock salt, and garnish with the chopped coriander leaves.

    Sprinkle garnish
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  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.

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