Papri Chaat By: Afroza Naznin Shumi



  • For the Papdi Dough
  • 1 cup all-purpose flour
  • 4 tablespoons ghee
  • 1 teaspoon onion seeds
  • Kosher salt (to taste)
  • Water (enough to create dough)
  • Vegetable oil (or canola or sunflower cooking oil, to deep fry)
  • For the Toppings
  • 5 large potatoes
  • 1 cup chickpeas
  • Kosher salt (to taste)
  • For Assembly and Serving
  • 2 cups fresh yogurt (whisked till smooth and chilled)
  • 2 red onions (very finely chopped)
  • 2 large tomatoes (very finely chopped)
  • 1 cup tamarind chutney
  • 1 cup mint-coriander chutney
  • 2 cups fine sev (or gram flour)
  • 2 teaspoons red chili powder
  • 2 tablespoons cumin seeds (gently roasted and powdered)
  • 3 teaspoons powdered black rock salt
  • Garnish: 1/4 cup fresh coriander leaves (finely chopped)
  • How to make:

Make the Papdi Dough

  1. Mix the flour, ghee, onion seeds, and salt, to taste, and mix well.
  2. Add just a little water at a time and knead to get a firm, smooth dough.
  3. Cover it with a damp cloth and allow it to rest for 20 minutes.
  4. After the dough has rested, divide it into equal-sized balls. Roll the dough balls between your palms till smooth.
  5. Lightly flour a clean rolling surface and press one ball flat.
  6. Roll the dough balls out into a 1/4-inch thick circle using a rolling pin.
  7. Use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep them on a lightly floured tray or plate for later frying (they will become the papdis).
  8. Repeat till all the dough is used up.
  9. Heat oil for deep frying in a deep pan on a medium flame.
  10. When it is hot, add the papdis a few at a time and fry till they are crisp and pale golden.
  11. Drain and keep the cooked dough on paper towels.
  12. Repeat until all papdis are made. They can be stored for a few weeks if kept in an airtight container.

Prepare the Toppings

  1. Gather the ingredients.
  2. Wash, peel, and dice the potatoes.
  3. In a medium-sized pot, add the potatoes and enough water to just cover the potatoes. Boil until fork tender.
  4. Drain and set aside.
  5. Next, in a small pot, add the chickpeas and enough water to just cover the chickpeas. Boil until fork tender.
  6. Drain and place into a small bowl.
  7. Using a fork or a masher, mash the chickpeas together with a dash of salt to a coarse texture.

Assemble and Serve

  1. To serve, first set up all ingredients — papdis, toppings, and chutneys — within easy reach.
  2. Dip 5 to 6 papdis per person into the yogurt. Then arrange on a plate.
  3. Put a little potato, chickpeas, onion, and tomato on each Papdi.
  4. When all are done in this way, drizzle a teaspoonful each of tamarind chutney and mint-coriander chutney on each papdi.
  5. Sprinkle a handful of sev all over the papdis on the plate.
  6. Then sprinkle red chili powder, cumin powder, and black rock salt and garnish with chopped coriander leaves.
  7. Serve as soon as possible or the papdis will get soggy.


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