Recipe: Yummy Papadi Chaat

Recipe: Yummy Papadi Chaat Delicious, fresh and tasty.

Papadi Chaat. Crunchy, tangy, hot, and sweet flavors combine to make papdi chaat delicious to eat as a snack or a great alternative to a meal. Also known as papri chaat or paapri chaat, it is a popular fast food served in northern India, Bangladesh, and Pakistan. Papdi chaat can take on many variations, lending itself open to different toppings, condiments, and flavorings.

I still remember having Papdi chaat for the first time in a Punjabi restaurant in Mumbai (can't remember the restaurant's name).

Papdi chaat add crunch to most chaat recipes.

Remember to make the papadi dough stiff and to roll it out as thinly as possible.

You can cook Papadi Chaat using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Papadi Chaat

1. You need of Maida/ All purpose flour.

2. You need of Ajwain Seeds.

3. It’s of Ghee / Oil.

4. It’s of Salt.

5. It’s of Water for kneading.

6. You need of Oil for deep frying.

7. Prepare of sweet tamarind sauce.

8. It’s of powdered cumin powder.

9. You need of powdered chaat masala powder.

10. You need of powdered red chilli.

11. Prepare of sugar.

12. Prepare of boiled Channa.

13. Prepare of salt.

14. You need of coriander chutney.

15. Prepare of crushed to paste mint leaves.

16. Prepare of Pomegranate seeds.

Prick each papadi well before frying to ensure that it does not puff up.

You can choose to roll out small puris or a large dough circle and cut out small rounds using a cookie cutter.

Papdi Chaat or Papri Chaat is a yummy snack assorted with a crunchy base of crispy poori which is topped with lip-smacking chutneys, veggies and curd.

Here is how to make it at home.

Papadi Chaat instructions

1. Add flour, ghee, ajwain and salt in a mixing bowl. Mix well, then add water little by little and mak a stiff dough. Cover and keep aside for 30 minutes. Knead again to form a smooth dough..

2. Roll using chapathi roller to a thin round shape.Then prick holes with fork to avoid puffing up while frying..

3. Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue, cool down and then store in airtight container..

4. Take a bowl and add yoghurt to it. Whisk the yoghurt until smooth. Add a pinch of salt and sugar to the yoghurt and mix well so that the flavour gets incorporated.

5. Break the papdis into half..

6. Now take a plate and arrange the papdis on it. Peel the par boiled potatoes and chop them into cubes. Once the papdis are arranged, add some chopped potatoes on top. Now, top up with boiled Channa.Drizzle the coriander mint chutney and tamarind dates chutney on top..

7. Sprinkle chaat masala powder, cumin powder, red chilli powder and little salt. Drizzle the yoghurt on top followed by any remaining chutneys. Garnish with coriander leaves and pomegranate seeds. Serve at once..

Chaat is one of the popular snacks in North India and owing to its inviting taste, it has become famous from Kashmir to Kanyakumari in India..

Papdi chaat recipe - Papdi or papri are small flat crisp fried discs / pooris made of plain flour or whole wheat flour.

Chaat is a snack with a melange of different tastes.

A chaat tastes sweet, sour and hot that comes from the various chutneys and spice powders used.

Papdi chaat is one of the popular chaat snacks mostly sold as street food and even in restaurants.