Papdi (papri) Chaat

Papdi (papri) Chaat

Papdi Chaat

Papdi (papri) Chaat is my kind of food and there are so many kinds of chaat. Chaat can be found on roadside food carts 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
No ratings yet
Course Appetizer, Snack
Cuisine Indian


for Papdi:

  • 1 cup all purpose flour maida or plain flour
  • ¼ cup semolina flour sooji
  • 2 Tbsp oil
  • ½ tsp salt
  • 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


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.


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.
Keyword Aloo, Chaat, chat, Potato, Snack, Sooji, Spicy, Yogurt
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

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68 thoughts on “Papdi (papri) Chaat

  1. Hello 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.


  2. Pretty 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!

  3. Pingback: Papri Chaat
  4. Hello 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…

  5. Pingback: Bhel Puri Chat(Spicy Crunchy Snack) | Manjula's Kitchen | Indian Vegetarian Recipes
  6. Hello 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.

  7. Aunty,
    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 definately looks easy and delicious…

  8. Hello Aunty,
    Your way o preparation is really good.Food made from your receipes is really tasty & yummy.Thanks for sharing this.
    Deepika Batra

  9. namaste 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.

  10. Hiya 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.

  11. Hi 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!

  12. I’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 😛

  13. Dear 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.

  14. Hello 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!

  15. Hello 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,

  16. Hi…. 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.


  17. Manjula 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 🙂


  18. hello 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.

  19. i 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


  20. Hi,
    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.

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