Papri Chaat, a delightful street food favourite, is a symphony of flavours and textures. It’s a colourful medley of crispy papdis, tangy tamarind chutney, spiced potatoes, and cooling yoghurt, all garnished with aromatic spices and herbs for a truly captivating taste experience.
Papri Chaat begins as a canvas of crispy, homemade papdis, layered with boiled, spiced potatoes and drizzled with sweet tamarind and spicy green chutneys. The final touch is a generous spoonful of whipped curd, which elevates the dish’s creamy texture. This snack is a staple at Indian gatherings and street food stalls, offering flavour in every bite.
About the Recipe:
Papri Chaat is a testament to the diversity and vibrancy of Indian street food. The recipe invites you to explore the art of balancing spicy, sweet, tangy, and savoury flavours in a single dish.
Why You Will Love This Recipe:
The allure of Papri Chaat lies in its ability to offer a multitude of textures and flavours. Each component brings its unique taste, making this dish a perfect treat for anyone who loves a culinary adventure.
Papdi Chaat / Papri Chaat
Cooking Tips:
For the best results, ensure your papdis are thinly rolled and evenly fried to achieve that quintessential crunch. Also, adjusting the number of chutneys and spices according to your preference can significantly enhance the overall flavour.
Serving and Storing Suggestions:
Serve Papri Chaat immediately after assembling to maintain the crispiness of the papdis. Store any unused papdis in an airtight container to retain their crunch.
Other Similar Recipes:
If you relish Papri Chaat, you might enjoy Indian snacks like Bhel Puri, Dahi Puri, and Aloo Tikki Chaat.
Papdi Chaat
Papri Chaat, a delightful street food favourite, is a symphony of flavours and textures. It’s a colourful medley of crispy papdis, tangy tamarind chutney, spiced potatoes, and cooling yoghurt, all garnished with aromatic spices and herbs for a truly captivating taste experience.
Ingredients
- 250 g Maida (Plain Flour)
- 1 cup Urad Dal
- as per taste Salt
- 1/2 tsp Cumin Seeds
- as required Oil
To serve:
- 1 cup Potatoes boiled, peeled, chopped
- 1 cup Curd / Yoghurt
- as required Sweet Tamarind Chutney
- as per taste Black Salt
- a pinch Salt
- little Cumin Seeds
- as per taste Chaat Masala Powder
- as per taste Red Chilli Powder
- as required Sev / Ompodi
- handful Coriander Leaves finely chopped
- as required Green Chutney
Instructions
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Mix maida, salt and cumin seeds in a bowl.
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Soak the urad dal for 30 minutes and grind to a coarse paste.
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Add this to the maida and mix well.
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Add 2 tblsp oil and mix to a thick dough.
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Cover with a damp cloth for 10 minutes.
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Knead again and make small balls of the dough.
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Flatten them to a small puri or roll them out.
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Heat oil in a deep frying pan.
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Fry the prepared papdis until light golden brown.
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Remove and drain excess oil.
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Store in an airtight container.
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To make the chaat, crush a few papdis (or spread 5 to 6 papris) onto a plate.
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Sprinkle the potatoes on top.
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Pour 1 tblsp of green chutney, sweet chutney, curd and salt.
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Crush 1 or 2 papris on top.
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Garnish with black salt, red chilli powder, cumin seeds, coriander leaves and sev.
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Serve at once.
Recipe Video
Frequently Asked Questions
Can I substitute maida with whole wheat flour for a healthier version of papdis?
You can substitute maida with whole wheat flour to make healthier papdis in Papri Chaat. While whole wheat flour will alter the texture slightly, making the papdis less crispy, it offers a nuttier flavour and additional nutritional benefits.
How can I make Papri Chaat vegan-friendly?
To make Papri Chaat vegan-friendly, replace the yoghurt with a vegan alternative like coconut or almond milk yoghurt. For the papdis, ensure the dough is made without animal products, using water or plant-based oil as needed.
What are some common variations of Papri Chaat in different regions of India?
Papri Chaat, while universally loved across India, sees regional variations. In Delhi, it’s often served with boiled chickpeas and potatoes; in Mumbai, it might include pomegranate seeds for a sweet crunch. In Kolkata, tamarind chutney is more prominently featured, giving the dish a tangier profile.
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