Crispy Papdi Chaat: Authentic Indian Street Food Recipe
2 hours
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About Crispy Papdi Chaat: Authentic Indian Street Food Recipe
Experience the explosion of flavors in this authentic Papdi Chaat recipe! This beloved Indian street food snack features crispy papdis, made from scratch with all-purpose flour and ghee (clarified butter), layered with a vibrant mix of toppings.Each bite is a delightful dance of textures – the crunch of the papdis, the creamy yogurt, and the contrasting zest of chutneys. The perfect balance of sweet, spicy, tangy, and savory makes this a crowd-pleasing treat for any occasion.From festive gatherings to a quick and satisfying snack, this easy-to-follow recipe brings the taste of India right to your kitchen. Get ready for a culinary adventure!
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Recipe Time & More
Prep30 minutes
Cook1 hour 30 minutes
Total2 hours
Ingredients
For the Papdis
- 1 cup All-Purpose Flour maida
- 2 tbsp Ghee clarified butter
- 1/4 tsp Baking Soda
- 1 tsp Salt or to taste
- 1/2 cup Water add as needed to form a dough, approximately
- Oil as needed, for deep frying
For the Chaat
- 1 medium Potato boiled and thinly sliced
- 1/2 cup Peas boiled, green
- 1/2 cup Yogurt for a thicker consistency, hung/strained yogurt
- 4 tbsp Chutney green
- 2 tbsp Tamarind Chutney sweet and tangy
- 2 tbsp Chaat Masala
- 1/2 tsp Salt or to taste
- 1/4 cup Chickpea Noodle crispy chickpea flour noodles
- 1/4 cup Onion finely chopped, red
- 1 tsp Coriander finely chopped
Instructions
Make the Papdis
- Combine all-purpose flour, ghee, baking soda, and salt in a large bowl. Rub the ghee into the flour until the mixture resembles breadcrumbs.
- Gradually add water, mixing until a soft, pliable dough forms.
- Cover the dough and let it rest for at least 15 minutes.
- Divide the dough into 4 equal portions. Roll each portion into a thin circle (about 6 inches in diameter).
- Use a cookie cutter or a small bowl to cut out round papdis. Prick them with a fork.
- Heat oil in a deep pan or wok over medium heat. Deep fry the papdis until golden brown and crisp, flipping halfway through.
- Remove the papdis and drain on paper towels. Repeat with the remaining dough.
Assemble the Chaat
- Arrange the fried papdis on a serving plate.
- Top with thinly sliced boiled potatoes and boiled green peas.
- Spoon on the hung yogurt.
- Drizzle generously with green chutney and tamarind chutney.
- Sprinkle with chaat masala and salt.
- Garnish with sev, finely chopped red onion, and cilantro.
- Serve immediately and enjoy!
Recipe Notes
Expert Tips for the Perfect Papdi Chaat
- For extra crispy papdis, ensure the oil is hot enough before frying. Test by dropping a small piece of dough; it should sizzle immediately.
- If you don't have hung yogurt, you can use regular yogurt, but be sure to drain some of the whey to prevent the chaat from becoming too watery.
- Feel free to customize your chaat with other toppings like pomegranate seeds, chopped tomatoes, or sev mamra (a thicker type of sev).
- Make the papdis ahead of time and store them in an airtight container. They'll stay crispy for a couple of days.
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Recipe Nutrition
Calories: 270kcalCarbohydrates: 41gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 2083mgPotassium: 220mgFiber: 4gSugar: 8gVitamin A: 718IUVitamin C: 18mgCalcium: 27mgIron: 2mg
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Absolutely delicious! Can’t wait to try it.
Absolutely mouthwatering! Great share.
This is a fantastic recipe! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.