The Chef

Restaurants

Meals

Drinks

Restaurants›AMAYA Real Indian Food›Papdi Chaat Recipe

Papdi Chaat Recipe

Name: AMAYA Real Indian Foods Papdi Chaat Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups all-purpose flour (maida); 0.25 cups semolina (fine sooji/rava); 0.125 tsp baking powder; 0.5 tsp salt; 1 tbs ghee (or neutral oil, melted); 3 tbs water (ice-cold, for dough); 2 cups oil (for deep frying); 1 cups canned chickpeas (or cooked dried chickpeas, drained); 1 cup boiled potato (medium, peeled and cubed); 1 cups plain yogurt (whisked until smooth); 0.25 cups green chutney (coriander-mint chutney); 0.25 cups tamarind-date chutney (imli chutney); 0.25 cups finely chopped red onion; 0.25 cups finely chopped tomato (optional); 2 tbs finely chopped cilantro (coriander leaves); 0.5 cups sev (crispy gram flour noodles) or crushed roasted peanuts; 0.25 cups pomegranate arils (optional); 1 tsp chaat masala; 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder (or cayenne); 0.5 tsp salt (for seasoning toppings); 1 tbs lemon juice

Inspired by AMAYA Real Indian Food

Time50m

Serves4

Crispy fried crackers topped with chickpeas, chutney, and yoghurt.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Papdi (crispy crackers)

1 cups all-purpose flour (maida)

1/4 cups semolina (fine sooji/rava)

1/8 tsp Baking powder

1/2 tsp Celtic sea salt

1 tbs ghee (or neutral oil, melted)

3 tbs water (ice-cold, for dough)

2 cups oil (for deep frying)

Toppings & legumes

1 cups canned chickpeas (or cooked dried chickpeas, drained)

1 cup boiled potato (medium, peeled and cubed)

1 cups plain yogurt (whisked until smooth)

1/4 cups green chutney (coriander-mint chutney)

1/4 cups tamarind-date chutney (imli chutney)

1/4 cups finely chopped red onion

1/4 cups finely chopped tomato (optional)

2 tbs finely chopped cilantro (coriander leaves)

1/2 cups sev (crispy gram flour noodles) or crushed roasted peanuts

1/4 cups pomegranate arils (optional)

1 tsp chaat masala

1/2 tsp roasted cumin powder

1/4 tsp red chili powder (or cayenne)

1/2 tsp salt (for seasoning toppings)

1 tbs ReaLemon lemon juice

Method

Papdi (crispy crackers)

Make dough

Combine 1 cup all-purpose flour, 1/4 cup fine semolina, 1/8 tsp baking powder and 1/2 tsp salt in a bowl. Mix well. Add 1 tablespoon melted ghee and rub into the flour until mixture resembles coarse crumbs.

Gradually add about 3 tablespoons ice-cold water, mixing and kneading until a firm but smooth dough forms. The dough should be stiffer than chapati dough. Cover with a damp cloth and rest for 20 minutes.

Roll and cut papdis

Divide dough into 6-8 portions. On a lightly floured surface roll each portion very thin (about 1–1.5 mm). Using a small round cutter (2–3 inch / 5–7 cm) or glass, cut rounds. Re-roll scraps and cut more rounds. Prick each round lightly with a fork to prevent puffing.

Fry papdis

Heat 2 cups oil in a deep pan over medium-high heat to about 180°C / 350°F (or until a small dough scrap sizzles and rises). Fry papdis in batches—do not overcrowd—turning occasionally until golden and crisp (about 30–60 seconds per side). Remove with a slotted spoon and drain on paper towels. Let cool completely; they will crisp further.

Toppings & assembly

Prepare chickpeas and potato

If using canned chickpeas: drain and rinse 1 cup chickpeas. If you prefer warm chickpeas, simmer briefly in a saucepan with 1/4 tsp salt until heated through and water mostly evaporates (2–3 minutes). Cube or roughly mash boiled potato so pieces are bite-sized (about 1 cup).

Season yogurt

Whisk 1 cup plain yogurt until smooth. Add 1/4 tsp salt and 1/2 tsp sugar (optional) and whisk again to taste. Keep chilled until assembly.

Mix toppings

In a bowl combine chickpeas, cubed potato, 1/4 cup finely chopped red onion, 1/4 cup chopped tomato (if using), 2 tbsp chopped cilantro, 1 tbsp lemon juice, 1/2 tsp salt, 1 tsp chaat masala, 1/2 tsp roasted cumin powder and 1/4 tsp red chili powder. Toss gently to coat.

Assemble papdi chaat

Arrange cooled papdis on a serving platter (4–6 papdis per serving). Spoon a small amount of the chickpea-potato mixture onto each papdi (about 1–2 teaspoons per papdi). Drizzle whisked yogurt over each papdi (about 1–2 teaspoons), then drizzle green chutney and tamarind-date chutney in thin lines or dots to taste.

Finish and garnish: Sprinkle sev (about 1–2 tablespoons per serving), remaining chopped cilantro, pomegranate arils if using, and an extra dusting of chaat masala and roasted cumin powder. Add a pinch of red chili powder if you like extra heat. Serve immediately so papdis remain crisp.