Papdi Chaat
Crispy Indian street chaat with chutneys and yogurt.
Ingredients
- 1 cup maida (all-purpose flour)
- 1 tbsp semolina (optional, for crispiness)
- 1 tbsp oil
- A pinch of salt
- Water to knead
- Oil for deep frying
- Toppings:
- 1–2 boiled potatoes, chopped
- ¼ cup boiled chickpeas or white peas
- ½ cup whisked curd (chilled, lightly sweetened)
- 2 tbsp tamarind chutney
- 2 tbsp green chutney (mint-coriander)
- 1 tsp chaat masala
- 1 tsp roasted cumin powder
- Salt to taste
- Fresh coriander leaves
- Nylon sev or bhujia
- Pomegranate (optional)
- Steps:
Instructions
- Knead a firm dough with flour, semolina, salt, oil, and water.
- Roll out and cut into small discs.
- Prick with a fork and deep fry until golden and crisp.
- Prep the Elements
- Boil and chop potatoes, boil chickpeas.
- Chill and whisk curd with a pinch of sugar and salt.
- Keep both chutneys ready.
- Assemble the Chaat
- Papdis
- Boiled potatoes + chickpeas
- Whisked curd
- Tamarind + green chutney
- Sprinkle chaat masala, cumin powder, and salt
- Top with sev, coriander, and pomegranate (optional)