Papdi Chaat
Crisp flour crackers layered with boiled potato, chickpeas, cool yogurt and dueling tamarind-and-mint chutneys, finished with sev. A textbook Delhi chaat.
45 min 2 servingsMedium
Ingredients
2 servingsContains: dairy·gluten
Flavor profile
Spice
Sweetness
Richness
Method
- 1Knead flour with carom, salt and oil into a stiff dough and rest it.
- 2Roll thin, cut small rounds, prick them and deep-fry till crisp.
- 3Boil and cube the potatoes and soak the boiled chickpeas ready.
- 4Whisk the yogurt smooth with a little sugar and salt.
- 5Arrange papdis on a plate and top with potato and chickpeas.
- 6Spoon over yogurt, then drizzle tamarind and mint chutneys.
- 7Dust with chaat masala and roasted cumin, scatter sev and serve.
Frequently asked
About 45 minutes total — 25 min prep and 20 min cooking.
Yes — Papdi Chaat is veg.
Papdi Chaat contains dairy, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
