Papdi chaat a crunchy, tangy chaat with hot and sweet flavors that makes this chaat a perfect snack or a great alternative meal. It is also known as papri chaat or paapri chaat. Papri refers to the wafers, it is a crispy round small poori which is topped with lip-smacking chutneys, veggies, and curd. It is a popular North Indian street food but also popular in Bangladesh and Pakistan.
Papdi chaat has crispy and crunchy papdi at the base which is topped with potato, onion, chutneys, curd, munchies, and fresh ingredients. Chaat can be sweet, spicy, tangy, and savory. It has a perfect combination of the crunchy and mouth-watering flavor of chutney and curd. It is a combination of various ingredients which is filled with lots of flavors and burst in the mouth at first bite.
Papdi chaat has no rules of making as crispy papdi is topped with various ingredients so you can add any of the ingredients of your choice which you want to add. There are a few variations that people do with this papdi chaat. Some people add bhalla papdi chaat by adding a few pieces of Dahi Bhalla to it along with papdi. Some people add chickpeas to the chaat with some deep-fried crisp potatoes.
For the chaat, you need to have two varieties of chutney, coriander chutney, and tamarind chutney. You can make this chutney in advance and use them while assembling the chaat. It requires an array of ingredients but the good thing is that you can customize this chaat according to your taste and availability of ingredients.
Read More : Recipe Of Fruity Tart Chaat
It has a lot of flavors including spicy, tangy, and sweet and thus you don’t need anything else along with this. It is a snack that you enjoy with a cup of masala tea. To make it healthy you can make baked papdi and you can also top it with moong sprouts and pomegranate which makes it healthy and nutritious.
Papdi Chaat Recipe
- All-purpose flour 1 cup
- Ghee 4 tbsp
- Onion seeds 1 tsp
- Salt 1 tsp
- Vegetable oil deep frying
- Boiled potato (mixed with chaat masala & red chili powder) 1/2 cup
- Onion (chopped) 1
- Tomato (chopped) 1
- Green chili 1
- Green moong (boiled) 1/4 cup
- Curd 1 cup
- Sweet & sour chutney 1/4 cup
- Coriander leaves 2 tbsp
- Green chutney 1/4 cup
- Sev 1/2 cup
- Cumin seeds (roasted) 1 tbsp
- Chaat masala 1 tbsp
For Papdi Dough & Frying
- 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 the 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.
- Heat oil for deep frying in a deep pan on a medium flame.
- Fry till they are crisp and pale golden.
- Drain and keep the cooked dough on paper towels.
For Papdi Chaat
- In a serving plate place the prepared papdi and place the potatoes mixed with chaat masala & red chili powder after that add chopped onion mixed with chopped mint leaves & coriander leaves.
- Now add chopped tomatoes and a mixture of boiled brown chana & moong, add some curd on it and then add both green chutney & sweet and sour chutney.
- Then sprinkle some dal mouth minutes or sev, a pinch crushed roasted cumin seeds, and chaat masala.
- Serve immediately.