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Recipe
Papri Chaat Recipe
Crunchy Delight: Papri Chaat - A Burst of Flavors from India
4.9 out of 5
Indulge in the vibrant and tangy flavors of Papri Chaat, a popular street food from India. This delightful dish combines crispy papris (fried dough wafers), tangy chutneys, yogurt, and an array of spices to create a mouthwatering explosion of flavors.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if dairy-free yogurt is used), Gluten-free (if using gluten-free flour)
Allergens
Wheat
Not suitable for
Dairy-free (unless using dairy-free yogurt), Nut-free (depending on the chutney and sev used)
Ingredients
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2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
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1/2 teaspoon carom seeds 1/2 teaspoon carom seeds
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1/2 teaspoon salt 1/2 teaspoon salt
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Oil for frying Oil for frying
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1 cup (240g) boiled chickpeas 1 cup (240g) boiled chickpeas
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1 cup (240g) boiled potatoes, diced 1 cup (240g) boiled potatoes, diced
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1/2 cup (120g) finely chopped onions 1/2 cup (120g) finely chopped onions
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1/2 cup (120g) finely chopped tomatoes 1/2 cup (120g) finely chopped tomatoes
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1/4 cup (60g) finely chopped fresh coriander leaves 1/4 cup (60g) finely chopped fresh coriander leaves
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1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
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1/4 cup (60g) tamarind chutney 1/4 cup (60g) tamarind chutney
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1/4 cup (60g) mint chutney 1/4 cup (60g) mint chutney
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1 teaspoon chaat masala 1 teaspoon chaat masala
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1/2 teaspoon roasted cumin powder 1/2 teaspoon roasted cumin powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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Sev (crispy chickpea flour noodles) for garnish Sev (crispy chickpea flour noodles) for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 55g, 8g
- Protein: 10g
- Fiber: 8g
- Salt: 1.5g
Preparation
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1.In a mixing bowl, combine the whole wheat flour, carom seeds, and salt. Gradually add water and knead into a firm dough. Cover and let it rest for 15 minutes.
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2.Divide the dough into small portions and roll them into thin circles. Prick the circles with a fork to prevent them from puffing up while frying.
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3.Heat oil in a deep pan and fry the papris until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
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4.In a serving plate, arrange the papris and top them with boiled chickpeas and diced potatoes.
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5.Drizzle yogurt, tamarind chutney, and mint chutney over the papris.
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6.Sprinkle chaat masala, roasted cumin powder, and red chili powder on top.
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7.Garnish with finely chopped onions, tomatoes, and fresh coriander leaves.
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8.Finish off by sprinkling sev on the chaat for an extra crunch.
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9.Serve immediately and enjoy the delightful flavors of Papri Chaat.
Treat your ingredients with care...
- Whole wheat flour — Using whole wheat flour adds a nutty flavor to the papris. If you prefer a lighter texture, you can use a combination of whole wheat flour and all-purpose flour.
- Tamarind chutney — Adjust the sweetness and tanginess of the chutney according to your taste preferences. You can add more tamarind pulp for extra tang or increase the jaggery/sugar for a sweeter taste.
Tips & Tricks
- To make the papris extra crispy, roll them as thin as possible.
- If you prefer a spicier chaat, sprinkle some finely chopped green chilies on top.
- Customize the toppings by adding chopped cucumber, pomegranate seeds, or grated carrots for additional freshness and texture.
- For a healthier version, you can bake the papris instead of frying them. Preheat the oven to 180°C (350°F) and bake the papris until crispy.
Serving advice
Serve Papri Chaat immediately after assembling to enjoy the perfect balance of textures. It is traditionally served as a snack or appetizer, but can also be enjoyed as a light meal.
Presentation advice
Arrange the papris on a plate in an aesthetically pleasing manner. Drizzle the chutneys and yogurt in a zigzag pattern over the papris for an attractive presentation. Garnish generously with chopped onions, tomatoes, coriander leaves, and sev to add vibrant colors to the dish.
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