Papdi Chaat
Papdi (papri) Chaat is my kind of food and there are so many kinds of chaat. Chaat is a popular street food all over India. Chaat is basically different varieties of snacks served with tamarind or hari (cilantro) chutney or with hot spice mix. The definition of chaat literally is "to taste".Recipe serves 4 to 6
Ingredients
for Papdi:
- 1 cup all purpose flour maida or plain flour
- ¼ cup semolina flour sooji
- 2 Tbsp oil
- ½ tsp salt
- ⅓ cup lukewarm water Approximately, use as needed
To garnish the papdi:
- 1 small boiled potato peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
- ¼ cup boiled or canned chickpeas rinsed and drained
- 1 cup plain yogurt
- ½ tsp salt Approximately
- ½ tsp roasted cumin seed powder bhuna jeera
- ¼ tsp red chili powder
- 2 Tbsp hari cilantro chutney
- 2 Tbsp tamarind chutney
Instructions
Making Papdi:
- Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.
- Cover the dough and set aside for 15 minutes or more.
- Divide the dough into about 3 equal parts.
- Roll one section of the dough to eight inches in diameter, fairly thin – about thickness of dime. Do the same with the remaining two parts.
- Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares.
- Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough rises
- immediately, let the oil cool slightly and try again.
- Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.
- Fry the papdi until both sides are a light golden brown.
- Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches.
- After the papdi cool to room temperature they should be crisp.
- Papdi can be stored in airtight container for 1 month.
Making the Garnish
- Mash the chickpeas lightly and mix with hari (cilantro) chutney to your taste. Keep aside.
- Put the yogurt into a bowl and whisk until smooth. Add a little milk as needed to consistency of pancake batter. Add salt to taste. Set aside
- Arrange the papdi on a large plate.
- Place a slice of potato on top of each papdi (does not need to be the exact size). Place ½ teaspoon of the chickpea mixture over each potatoa slice.
- Drizzle yogurt over each papdi.
- Sprinkle roasted cumin powder, and red chili to your taste.
- Finish the papdi chat by drizzling with tamarind chutney.
Notes
To make round papdi, divide the dough in about 30 equal parts and roll them individually into 2½-inch rounds. Prick with a fork in four to five places.
Tried this recipe?Let us know how it was!
Recipe for Papdi Chat
Papdi Chaat, a popular street food delicacy, combines crispy papdi with a tantalizing mix of appetizers and chaat elements, creating a flavorful explosion that delights the taste buds. Papdi chat is a delightful Indian street food snack that tantalizes the taste buds with its crispy papdis, tangy chutneys, yogurt, and assorted toppings. This papdi chat recipe promises to deliver an explosion of flavors in every bite, making it a perfect choice for parties, gatherings, or simply as a savory indulgence.
How to Make Papdi Chat
To create this mouthwatering delicacy, start by preparing the papdis, the essential base of the dish. Combine all-purpose flour, semolina, carom seeds, and salt in a mixing bowl. Knead the ingredients into a firm dough, adding water gradually. Roll out the dough thinly and cut it into small rounds. Prick the rounds with a fork and deep fry until golden brown and crispy. Drain excess oil and set aside.
Next, prepare the tangy tamarind chutney by simmering tamarind pulp, dates, jaggery, and spices until thickened. Strain the mixture to remove any solids, resulting in a smooth, flavorful chutney. Similarly, whip up a refreshing mint chutney by blending mint leaves, coriander, green chilies, and yogurt into a smooth paste.
Now, assemble the papdi chat by arranging the crispy papdis on a serving plate. Drizzle generous amounts of both chutneys over the papdis, followed by spoonfuls of beaten yogurt. Sprinkle chaat masala, roasted cumin powder, and red chili powder for an extra kick of flavor. Top it off with tomatoes, and fresh coriander leaves.
Serve the papdi chat immediately, allowing everyone to enjoy the perfect blend of textures and tastes.
Tips for Making Papdi Chat
Crispy Papdis: Ensure the papdis are rolled out thinly and fried until crisp to achieve the perfect texture.
Chutney Consistency: Adjust the consistency of the chutneys by adding water gradually while cooking to achieve the desired thickness.
Topping Variation: Experiment with different toppings such as boiled potatoes, chickpeas, or sev to add more depth to the flavor profile.
Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for spice.
Variations of Papdi Chat
Dahi Papdi Chat: For a creamier variation, substitute beaten yogurt with thick, creamy yogurt or hung curd.
Healthy Twist: Replace fried papdis with baked or air-fried versions for a healthier alternative.
Fusion Flavors: Experiment with fusion flavors by incorporating ingredients like avocado, salsa, or shredded cheese for a unique twist on the traditional recipe.
Benefits of Papdi Chat
Rich in Flavors: Papdi chat combines a variety of flavors, textures, and spices, making it a truly indulgent treat for the taste buds.
Nutrient-Rich Ingredients: Ingredients like yogurt, chickpeas, and fresh vegetables provide essential nutrients like protein, fiber, vitamins, and minerals.
Cultural Experience: Enjoying papdi chat offers a cultural experience, allowing you to savor the vibrant street food culture of India.
FAQs (Frequently Asked Questions)
Q: Can I prepare the papdis ahead of time?
A: Yes, you can prepare the papdis in advance and store them in an airtight container once cooled to maintain their crispiness.
Q: Can I make the chutneys ahead of time?
A: Absolutely, both tamarind and mint chutneys can be prepared in advance and stored in the refrigerator for several days.
Q: Can I make papdi chat without yogurt?
A: Yes, you can omit yogurt or use a dairy-free alternative like coconut yogurt for a vegan version of the dish.
Papdi chat is a versatile and beloved snack that never fails to impress with its burst of flavors and textures. Whether enjoyed as an appetizer, a snack, or a light meal, this recipe promises to be a crowd-pleaser at any gathering or occasion. So, gather your ingredients and embark on a culinary journey to recreate this iconic Indian street food delight in your own kitchen!
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Rasgulla, Gobi (Cauliflower) Manchurian, Aloo Tikki (Potato Patties), Malai Kofta, Palak (Spinach) Paneer.
Nina Jason
May 16, 2017 at 9:16 pmYour article is very informative and I appreciate this.
Twinkle
March 23, 2017 at 5:32 amhi
its nice recipe and very tasty………..
thanks for sharing great recipe here.
Mona
January 16, 2017 at 10:47 amHi Aunty,
I tried this recipe and it was great! For the papdi, can we substitute maida for atta or any other flour to make it more healthy?
-Mona
Manjula Jain
January 16, 2017 at 9:44 pmMona, crispness is not the same.
Garima
February 6, 2016 at 1:34 amHello Manjula Aunty,
I am a great fan of your recipes… all the recipes are very practical and ingredients can be easily found at ones place. What I like most is you never use onion/garlic in your recipes (I don’t like taste of any of these).
Recently i tries hara bhara kabab and chola tikki and everyone in my family loved it ! I had also tried many other recipes and all are just great.
Hats off to you and keep sharing the delicious stuff.
All the best.
Regards,
Garima
Manjula Jain
February 9, 2016 at 1:25 amGarima, Thank you
plasterer bristol
April 10, 2015 at 12:01 amThis sounds and looks so good. Thanks for sharing this recipe.
simon
Archana
September 28, 2014 at 10:28 pmI tried this recipe yesterday… it came excellent.. My hubby liked it a lot.. n my kid liked the papdis :-)… thanks for the recipe….
everyday food
December 14, 2013 at 7:16 pmPretty great post. I merely discovered your site plus wanted to point out that We have really liked surfing around your current website discussions. All things considered I shall be checking within your nourish and i am wishing you write once again very soon!
rekha suresh
February 10, 2012 at 5:59 ami am a great fan of ur recipes n today i tried papdi chat n my family just loved it.thank u so much.
Sunita
November 11, 2011 at 1:00 amhi aunty
instead of curds what can i use?
Manjula Jain
November 11, 2011 at 9:48 amSunita,
You know what my garndaughter like Papdi Chat without Curd just with chutneys, try it.
Sunita
November 29, 2011 at 2:37 amthank u aunty. really it tastes very good. coz my hubby dont like curds but he like this chaat very much m thank full to u.
Dante
September 5, 2011 at 6:15 amHello,
I really like aloo papri chaat.
I wrote a song about it right here:
http://www.youtube.com/watch?v=ahEkZde_5ow
It tastes great.
Kindly,
Dante
Bhuvi Parsekar
August 8, 2011 at 7:30 pmAunty i forgot 2 tell u dat ur chole masala recipe is just delicious…i tried it… tnx…
Bhuvi
August 8, 2011 at 7:28 pmHello Aunty,
I just love 2 see ur recipes…i hv tried many of them n it really tastes gud…i hv even suggested my frend 2 follow those recipes…tnx 4 such wonderful dishes…All d gud wishes 4 u…
Deepika
July 28, 2011 at 4:11 amHi Aunty! Its great to see such a wonderful snack ,its realllly tempting,I will make it today.Thanx
sonia
June 18, 2011 at 6:46 amThis is first time i have seen your site and i really liked your recipe and really appreciate your efforts.
Mahima
April 28, 2011 at 12:37 pmCompared to the others iam too small but i luv cooking.Thanx for dis exciting recipe.
Satindra k. Shukla
October 18, 2010 at 11:56 pmThe Papadi chat was hit on my daughter B. day party.
Thank you.
priyaka
September 26, 2010 at 2:58 amawesome
Harsha Shadangule
July 29, 2010 at 4:44 amHello Aunty,
I tried it and it is simply awesome!!!
Thanks for explaining everything so clearly.
Krishna
July 14, 2010 at 11:15 amHello Auntie-ji,
I love your recipes thanks to you I can now make delicious perfect gol gappay and dahi bhallas. Your recipe for panna is a hit in my house. Could you please tell us how to make potato tikkis whenever i have tried they are soft and i would like to know how to get them crispy. Thanks for explaining everything so clearly.
neera
May 30, 2010 at 7:09 pmAunty,
I have never seen someone explain it so simply and easily !! I made papdi chaat and everyone absolutel loved it! and this is coming from someone who doesnt know how to cook side dishes at all! i did do a shortcut and bought ready made papdis!!! I am going to try out the arbi..it definately looks easy and delicious…
thanks!
Neera
Deepika Batra
May 30, 2010 at 9:33 amHello Aunty,
Your way o preparation is really good.Food made from your receipes is really tasty & yummy.Thanks for sharing this.
Thanks
Deepika Batra
rozy
March 30, 2010 at 2:03 pmi try so many recipes.you are great .
rozy
March 30, 2010 at 2:01 pmyou are great aunty ji. thanks.
sarika
January 15, 2010 at 1:52 pmhello aunty,
i tried this receipe and this is fantastic.
thanks for sharing this.
sarika
charu
December 31, 2009 at 2:22 amnamaste mam,
maine pahli baar aapki side dekhi or bahut achcha laga bas 1 problem ye hui ki aap hindi na to bolti hai na likhti hai. plez ham jaiso ke liye aap apni recipe hindi me bhi download kar de .
dhanya wad.
Priya
December 20, 2009 at 9:09 pmvery nice recepies
spoorthy
December 8, 2009 at 6:29 pmI made papdi chat today .All my family members liked it very much and we were eating it all day.Thanks a lot for the lovely recipe.
manju
September 28, 2009 at 11:05 amwhat to do with non puffed gol gappas.
Manjula Jain
September 28, 2009 at 12:22 pmHi Manju,
Use them as a papdi chat or as chi and dip.
Kam Mistry
September 18, 2009 at 6:16 pmHiya Manju Aunty
I do have to say that you got the best receipes ever that are so readily available at out fingertips. This one is a winner.
Thanks once again.
Manjiri
September 11, 2009 at 12:35 pmHi Manjula aunty,
You recipe was awesome. I forgot to poke holes into the first batch of puris (I made them round by making a huge roti like you, but instead of cutting into squares I used a bottle top the size of a puri to make smaller circular shapes) and to my surprise, they puffed up to become absolutely divine tasting pani puris!!!
So I dropped the ideas of papdis and we are about to enjoy delicious pani puri in the US for the first time..thank you so much!
Manjula Jain
September 11, 2009 at 10:44 pmHi Manjiri,
sounds great.
kavitha
August 28, 2009 at 3:13 pmHi, My papdi has become soft. Why is that so?
Manjula Jain
August 28, 2009 at 9:02 pmHello Kavitha,
May be the heat was to high to fried the papdi or after fring you cover them while papdi were still warm.
kavitha
September 2, 2009 at 1:40 pmHow much heat should be while frying the papdis
arti
August 12, 2009 at 10:44 ami will be trying this soon yum!
anand
August 9, 2009 at 12:25 amit is quite different and tasty than roadsite ordinary chat.
anand
BPO Solution
sunita
July 3, 2009 at 10:52 amaunty pls give something like this again still waiting for your recipies .
regards sunita
Doron
June 30, 2009 at 12:03 pmI’m writing from israel to say thank you so so much!
youre the main reason I could make food I really liked while traveling in india :))
gonna try pani puri tomorrow 😛
Niranjana
June 30, 2009 at 1:55 amAwesome!!!!!!!!!Too Good
minisha
May 9, 2009 at 2:44 pmDear Manjula Aunty,
I have my son’s annaprashan coming up and my sister-in-law suggested I add papdi chat to the lunch menu. I had no clue how to make papdi (I live in US) and given the fact that I can barely even make roti, I could not imagine that I can ever get to the stage of making papdi. But guess what, I followed your procedure to the T and my papdi has turned out beautifully ! Only difference was I rolled out really thin chapatis and cut into them with a circular ring. This has made the papdi round shaped and they look very presentable. I plan to serve it in the next two weeks for the annaprashan ceremony. With a small baby preparing everything last minute is difficult. The good thing is that I can make papdis and store them ahead of time.
Samatha
April 27, 2009 at 5:16 pmThanks for the recipe,it’s really good,just trying now..awesome!!!.
Herry
March 31, 2009 at 12:08 amYour Chaat Recipe is too good thanks for it
Seema
March 24, 2009 at 12:42 pmvery good recipe… I tried and they were great…
JAYA
January 29, 2009 at 5:23 amHI,
I AM FROM SINGAPORE SOUTH INDIAN ,TRIED UR PAPDI RECIPES GREAT.
I AM ALSO TRYING OUT OTHERS RECIPES FROM UR WEBSITE
THANK YOU
falguni
November 22, 2008 at 7:14 amhi,
lovely recipe..adding little sev & fresh cilantro adds to the already yummmm taste
Madhu
November 17, 2008 at 6:36 amHello Manjula ji,
I have very rarely tried internet recipes because I learnt all my cooking from my mom. I could never find anything that was good enough to compare with her…until now!
Your recipes are truly amazing, so unbelievably simple and not at all time-consuming(this is a tough combo to achieve!). Also, until today I could never fry a single thing in oil but your papdi recipe emboldened me to try and…voila! they came out so very well.
Please continue your great work and I wish you all the very best!
neetha
November 15, 2008 at 9:43 amhi aunty
tried this recipe..100 % sucess..thank you..
hamida
October 27, 2008 at 2:47 pmThank You. I am a big fan of yours and will make this chaat soon!
Sujata
October 15, 2008 at 9:46 amManjulaji,
I did not watch your video earlier. I realize your video answers my quesions already. I’ll try again. Sorry for the redundant question.
Sujata
Sujata
October 15, 2008 at 9:38 amHello Manjulaji,
I much appreciate your simple but thorough presentations with instructions and video on how to make these recipes. Must have taken tons of practice and work on your part to get to this point.
Please can you tell me how to make the papdi crisper? Mine is coming out soft. I tried adding more sooji and dabbing in sooji while rolling…. waiting for it to cool to rest the results. Thanks much!
Kind regards,
Sujata
Sally Tan
October 14, 2008 at 7:05 amHi…. I am so glad to find this recipe here. I have been going to this buffet restaurant in Singapore that offers Papdi chaat. yours looks exactly the same, if not better. Love it love it love it.
Thanks!
Chandrama
September 28, 2008 at 9:06 pmManjula Aunty,
Thank you very much for all the recipes. I like to cook but cooking a vegetarian food was something that I’m not good at because I will be preparing the same dish repeatedly and become bored of the taste at the end but after watching your videos, you made cooking look simply simple, easy to prepare and introduced me with varieties of Indian mouth watering dishes. I’m staying away from my family and most of the time when I’m home with them during holidays, most of the cooking are prepared by my mother but now, I’m confident enough to amaze them with your recipes. I thank you very much 🙂
From,
Chandrama
(Malaysia)
sunita
September 27, 2008 at 5:52 pmhello manjula aunty,
thanx a lot for da recipe of papdi chaat.
tried it,turned out too gud.
genuinely you make such complicated things so veryyyyyyyyyyyyyyy simple.
never imagined things like pani puri,papdi chaat,n so on would be so easy to make,honestly all thanks to you.
i genuinely feel your talent is god gifted.
KEEP GOING,NEVER EVER GIVE UP,
GOD BLESS YOU ALWAYS.
Varsha
September 24, 2008 at 4:05 amMouth watering recipe…just right for an evening snack..will surely try it and let you know how comes it out.
thanks for the lovely recipe.
resham
September 23, 2008 at 11:11 pmu are amazing…loving person….havent changed a bit since past 40 years or may be more….be happy n healthy alwes….
rani
September 23, 2008 at 8:27 ami wish you are my mother in law…. your family is lucky to have you… who cooks good food for the family… your son and daughter in law are very lucky to have you..
god bless you
RANI
Tam
September 22, 2008 at 11:46 pmHi,
Can we cut the puris in roundals with a cutter after rolling it into 8-inch diameter??will that work??
Gr8 presentation & wonderful videos.Looking forward to more of yr recipes.
sapna
September 22, 2008 at 4:16 pmhi aunty
your papadi chat was really good and different never tasted with chickpies but it seems its will be great will try soon. Thanks a lot
sapna