|Nutritional Guidelines (per serving)|
|Servings: Up to 4 servings|
|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.|
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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- For the Papdi Dough
- 1 cup all-purpose flour
- 4 tablespoons ghee
- 1 teaspoon onion seeds
- 1 tsp Kosher salt
- 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
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.
Add water, a spoonful at a time, and knead to get a firm, smooth dough.
Cover dough with a damp cloth, and allow it to rest for 20 minutes.
After the dough has rested, divide it 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 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).
Repeat until all the dough is used up.
Heat oil for deep frying in a deep pan on a medium flame.
When it is hot, add the papdis a few at a time, and fry till they are crisp and pale golden.
Drain and keep the cooked dough on paper towels.
Repeat until all papdis are made. They can be stored for a few weeks if kept in an airtight container.
Prepare the Toppings
Gather the ingredients.
Wash, peel, and dice the potatoes.
In a medium-sized pot, add the potatoes and enough water to just cover the potatoes. Boil until fork tender.
Drain and set aside.
Place drained chickpeas into a small bowl.
Using a fork or a masher, mash the chickpeas together with a dash of salt to a coarse texture.
Assemble and Serve
To serve, set up all ingredients—papdis, toppings, and chutneys—within easy reach.
Dip 5 to 6 papdis per person into the yogurt. Then arrange on a plate.
Put a little potato, chickpeas, onion, and tomato on each Papdi.
When all are done in this way, drizzle a teaspoonful each of tamarind chutney and mint-coriander chutney on each papdi.
Sprinkle a handful of sev all over the papdis on the plate.
Then sprinkle red chili powder, cumin powder, black rock salt, and garnish with chopped coriander leaves.
- The number of papdis this recipes yields will depend on how thickly you cut them.