Papdi Chaat

Papdi Chaat

Papdi chaat is a crunchy, tangy and delicious snack which is also known as papri or dahi papari chat. It is a popular street food topped with curd and chutneys. Papdi chaat is one of the most favourite chaat of North Indians. A plateful of papdi chat can be served for starter as well as snacks. You can find it in every street and corner of India.

Papdi is a fried snack prepared with maida and oil. It is assembled with curd, sweet chutney and green coriander chutney. You may add boiled potatoes, boondi, moong dal ki pakodi, pomegranate or chickpeas as you prefer. Some moong sprouts can be added to this papdi chat. You may garnish with some chopped coriander leaves and sev. Some people make Bhalla Papdi Chaat by adding a few pieces of dahi bhalla and some make aloo papdi chaat by adding potatoes to the Chaat. To make the papdi chaat healthy you can bake papdi.

This papdi chaat has all flavours in it like sweet, sour, tangy and spicy. This is a quick and easy recipe. You can make it without investing too much time and effort.  You can make this during festive season or any occasion. This is also a perfect party snack. Whenever you want, take out and assemble it with ingredients. I have already shared the recipe of imli ki chutney and green coriander chutney in previous post. So now let’s start the process of papdi chat.

Ingredients:

For Dough –

1 cup Maida
1/2 teaspoon Ajwain (Carom seeds)
Salt – to taste
2 tablespoons Oil for kneading
Oil for deep frying

For Papdi Chaat –

1 potato, boiled
½ cup boondi, soaked in water
¼ cup pomegranate
½ cup curd, beaten
½ cup imli ki chutney
½ cup green coriander chutney
½ tsp. black salt
½ tsp. bhuna jeera
¼ tsp. red chilli powder
Sev (Bhujia sev) for garnishing
Chopped coriander for garnishing

Instructions:

Making Papdi -

Sieve the flour and mix with salt, ajwain and oil in a bowl. Now add little water at a time and start kneading the dough. Make a tight dough. Water quantity may vary. Cover the dough and keep aside for 10-15 minutes.
After 15 minutes knead the dough lightly again.

Make small rolls of dough and roll it with a rolling pin keeping the thickness thin. Roll it to 4 to 5 inches diameter round shape.

Now fold in between to give a half moon shape.

Then fold again in between to give a triangular shape.

Make all papdis in the same manner. You can make small poori like papdi instead of triangular shaped.

Heat oil for frying in a kadhai or pan and when it is hot, add a few papdis in the oil. Do not overcrowd them. Fry them on both sides on low heat till golden brown. Remove from oil and drain excess oil. Keep on paper towel so that it absorbs the excess oil.

Let it cool completely then store in a container for up to 10-15 days.

Making Papdi chaat-

Collect all the ingredients for assembling. Take 2 or 4 papdis in a serving plate.

Add some boiled, peeled and chopped potato pieces and boondi.

Add some beaten curd, imli ki chutney and coriander chutney on the top.
Sprinkle black salt, red chilli powder and bhuna jeera.

Sprinkle some pomegranate, sev and chopped coriander leaves on top.

Serve the papdi chaat immediately as soon as you are done preparing it.

Tips:

• You can make small poori like papdi instead of folding them. For that roll it to about 2 inch diameter and fry them.
• Knead the dough tight like a puri dough. Soft dough will make papdi not so crispy.
• You can add chopped tomatoes and onion.
• You can also prepare this chaat by adding chickpeas and sprouted green moong beans to make this healthier.
• Adjust salt and spices according to your taste.
• Fry them on low heat so that they can cook from inside.
• Store papdis in airtight container.

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