Papdi Chaat Recipe
Flour crisps served with chickpea, potatoes, spiced yogurt, tamarind and mint chutney.
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Ingredients
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For the Papdi
For the Filling
For the Spiced Yogurt
For the Chutneys
For Garnish
Method
To Make the Papdi
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour, semolina, caraway seeds, and salt. Gradually add water, kneading until the dough is smooth and firm. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Roll and Cut Papdi
After resting, divide the dough into small balls. Roll each ball into thin circles about 2-3 inches in diameter. Prick with a fork to prevent puffing.
- 3
Fry the Papdi
Heat oil in a deep frying pan over medium heat. Fry the rolled papdis in batches until they are golden and crisp. Remove and drain on paper towels. Let them cool.
To Prepare the Filling
- 4
Mix the Filling Ingredients
In a bowl, combine cooked chickpeas, diced boiled potatoes, chopped onion, tomato, green chili, chaat masala, and chopped coriander leaves. Mix well and set aside.
To Make Spiced Yogurt
- 5
Prepare Yogurt Mixture
In a small bowl, mix plain yogurt with roasted cumin powder and salt to taste. Stir well to combine.
To Assemble the Chaat
- 6
Layer the Ingredients
Take a papdi and add a spoonful of the chickpea and potato filling on top. Drizzle with spiced yogurt, tamarind chutney, and mint chutney.
- 7
Add Garnishes
Top with sev and pomegranate seeds for extra crunch and flavor.
- 8
Serve Immediately
Serve the papdi chaat immediately for the best taste and texture, as the papdi can become soggy if left for too long.
