Papri Chaat Recipe

Ingredients

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/2 teaspoon carom seeds 1/2 teaspoon carom seeds
• 1/2 teaspoon salt 1/2 teaspoon salt
• Oil for frying Oil for frying
• 1 cup (240g) boiled chickpeas 1 cup (240g) boiled chickpeas
• 1 cup (240g) boiled potatoes, diced 1 cup (240g) boiled potatoes, diced
• 1/2 cup (120g) finely chopped onions 1/2 cup (120g) finely chopped onions
• 1/2 cup (120g) finely chopped tomatoes 1/2 cup (120g) finely chopped tomatoes
• 1/4 cup (60g) finely chopped fresh coriander leaves 1/4 cup (60g) finely chopped fresh coriander leaves
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1/4 cup (60g) tamarind chutney 1/4 cup (60g) tamarind chutney
• 1/4 cup (60g) mint chutney 1/4 cup (60g) mint chutney
• 1 teaspoon chaat masala 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 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

1. 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.
2. 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.
3. 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.
4. 4.
   In a serving plate, arrange the papris and top them with boiled chickpeas and diced potatoes.
5. 5.
   Drizzle yogurt, tamarind chutney, and mint chutney over the papris.
6. 6.
   Sprinkle chaat masala, roasted cumin powder, and red chili powder on top.
7. 7.
   Garnish with finely chopped onions, tomatoes, and fresh coriander leaves.
8. 8.
   Finish off by sprinkling sev on the chaat for an extra crunch.
9. 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.