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Papdi Chaat Recipe

Name: NEW AMAYA REAL INDIAN FOODs Papdi Chaat Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups all-purpose flour (maida); 0.25 cups semolina (fine sooji); 2 tbsp unsalted butter, cold and grated; 0.5 tsp carom seeds (ajwain) or cumin seeds (jeera); 0.5 tsp salt; 3 tbsp water (approx., to form dough); 1 cups vegetable oil (for deep frying); 1 cups canned chickpeas (drained and rinsed) or cooked chickpeas; 0.25 tsp salt; 0.25 tsp red chili powder; 0.25 tsp chaat masala; 0.5 tbsp lemon juice; 1 cups plain yogurt (whole or low-fat), whisked until smooth; 0.5 tsp sugar; 0.125 tsp salt; 0.25 cups tamarind chutney (readily prepared); 0.25 cups green cilantro-mint chutney (readily prepared); 0.25 cups finely chopped red onion; 0.25 cups finely chopped tomato (optional); 2 tbsp finely chopped cilantro; 0.25 cups sev or crushed fried gram flour strings (for crunch); 0.25 tsp roasted cumin powder; 0.125 tsp red chili powder (optional); 0.25 tsp chaat masala; 0.5 tsp finely chopped green chilies (optional); 2 to taste lemon wedges (to serve)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time45m

Serves4

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

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Ingredients

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Papdi (crispy crackers)

1 cups all-purpose flour (maida)

1/4 cups semolina (fine sooji)

2 tbsp unsalted butter, cold and grated

1/2 tsp carom seeds (ajwain) or cumin seeds (jeera)

1/2 tsp Celtic sea salt

3 tbsp water (approx., to form dough)

1 cups vegetable oil (for deep frying)

Chickpea topping

1 cups canned chickpeas (drained and rinsed) or cooked chickpeas

1/4 tsp Celtic sea salt

1/4 tsp red chili powder

1/4 tsp chaat masala

1/2 tbsp ReaLemon lemon juice

Chutneys & Yogurt

1 cups plain yogurt (whole or low-fat), whisked until smooth

1/2 tsp sugar

1/8 tsp Celtic sea salt

1/4 cups tamarind chutney (readily prepared)

1/4 cups green cilantro-mint chutney (readily prepared)

Garnishes

1/4 cups finely chopped red onion

1/4 cups finely chopped tomato (optional)

2 tbsp finely chopped cilantro

1/4 cups sev or crushed fried gram flour strings (for crunch)

1/4 tsp roasted cumin powder

1/8 tsp red chili powder (optional)

1/4 tsp chaat masala

1/2 tsp finely chopped green chilies (optional)

2 to taste lemon wedges (to serve)

Method

Papdi (crispy crackers)

Make dough

In a bowl combine 1 cup all-purpose flour, 1/4 cup fine semolina, 1/2 tsp carom or cumin seeds, and 1/2 tsp salt. Add 2 tbsp cold grated butter and rub it into the dry ingredients with fingertips until the mixture resembles coarse crumbs.

Gradually add about 3 tablespoons of water, mixing until a firm but pliable dough forms. Knead briefly (about 1–2 minutes) to bring it together. Cover the dough with a damp cloth and let it rest for 15 minutes.

Divide the dough into 12 equal portions. Roll each portion into a small ball and roll out very thin (about 1–1.5 mm) into 2–2.5 inch (5–6 cm) discs on a lightly floured surface. Prick each disc lightly with a fork to prevent puffing.

Heat 1 cup vegetable oil in a deep frying pan over medium-high heat. To test readiness, drop a small piece of dough—if it sizzles and rises slowly, oil is ready. Fry the discs in batches, 30–60 seconds per side, pressing gently with a slotted spoon so they cook evenly and become crisp and lightly golden. Remove to a paper towel-lined plate to drain and cool completely; they will crisp further as they cool. If you prefer, you can also bake: brush lightly with oil and bake at 200°C/400°F for 8–10 minutes until crisp.

Once cooled, you can break some papdi into smaller pieces for easier plating if desired. Reserve on a plate covered loosely so they stay crisp until assembly.

Chickpea topping

If using canned chickpeas, drain and rinse well. If using cooked chickpeas, ensure they are tender but not mushy. Place 1 cup chickpeas in a bowl.

Add 1/4 tsp salt, 1/4 tsp red chili powder, 1/4 tsp chaat masala and 1/2 tbsp lemon juice. Toss gently to coat. Taste and adjust seasoning. Keep warm or at room temperature until assembly.

Chutneys & Yogurt

Whisk 1 cup plain yogurt until smooth. Stir in 1/2 tsp sugar and 1/8 tsp salt to balance the tang. Chill briefly if desired.

Have 1/4 cup tamarind chutney and 1/4 cup green cilantro-mint chutney ready for drizzling. If store-bought chutneys are thick, thin slightly with a teaspoon of water so they drizzle easily.

Assembly & Garnishes

On a shallow serving plate or 4 individual plates, arrange 8–10 whole papdis (or a mix of whole and broken pieces) in a single layer.

Spoon about 2 tablespoons of the seasoned chickpeas onto each cluster of papdis, distributing evenly.

Drizzle about 2 tablespoons of whisked yogurt evenly over the papdi and chickpeas (about 1/4 cup total over entire serving).

Drizzle tamarind chutney and green chutney over the top in lines or dots—about 2 tbsp tamarind and 2 tbsp green chutney distributed across the plates.

Sprinkle chopped red onion, tomato (if using), chopped cilantro, sev (about 1/4 cup), roasted cumin powder (1/4 tsp), 1/4 tsp chaat masala, and a pinch of red chili powder over the assembled chaat. Add chopped green chili if you like extra heat.

Serve immediately with lemon wedges on the side. Papdi Chaat is best eaten right away so the papdis remain crisp.