Papri chaat or papdi chaat is a street food vegetarian snack, often purveyed and consumed at mobile food stalls in north India, Bangladesh and Pakistan. Papri chaat is traditionally prepared using crisp fried dough wafers known as papri along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney topped with chaat masala and sev. Sev is an Indian snack food consisting of small pieces or crunchy noodles made from chickpea flour paste. Papri refers to the wafers, and the word chaat refers to fast food dishes and snacks. This snack is mouth-watering, contrast in texture between the crunchy wafers and the silky yogurt and the sweet and sour taste given by the tamarind chutney and spiciness of the hari chutney. Everything comes together and blends beautifully to create an amazing taste.
What is good about this recipe is that you can prepare all the ingredient in time and store. Use any time during the day or if you have unexpected guest and want to impress with a great snack.
Serves 4 to 6 people
Things needed to be prepared in advance
Boiled potatoes, peeled and thinly sliced
Canned chickpeas, rinsed and drained
Chaat Masala powder
Red chili powder (optional)
Chopped onion (optional)
How to make papri
2 tablespoon vegetable oil
1 ¼ cup of flour
½ tablespoon black onion seeds (optional)
½ teaspoon salt
1/3 cup + 2 tablespoon water
In a bowl mix the flour, black onion seeds, salt and oil. Add the water a little at a time while kneading until it becomes a firm ball dough and cover with Clingfilm.
Roll the dough into a thin sheet and let it rest for 10 min. Cut out circles (2 ¾ inches) and lay on grease prove paper. Prick the circles of dough with a fork so that the papri do not puff up while frying
Deep pry them in hot vegetable oil until just golden. Transfer to a plate with paper towel to drain any access oil. Let them cool down completely before use. They can also be stored in an airtight container for up to 1 month.
How to make Hari chutney (green chutney)
Green chutney is made from fresh coriander leaves with addition to green chilli to give it that extra spicy kick. It can be made in advance and kept in the fridge for 2 to 3 days. It can be used as an accompaniment with snacks like seafood, pakoras, samosa and other Indian snacks.
– 2 cups of chopped coriander leaves
– 2 green chillies chopped
– ½ inch ginger grated (optional)
– ½ teaspoon of lime juice
– ½ teaspoon of cumin powder
– ½ teaspoon of chaat masala powder
– 1 to 2 tablespoon of water
– Salt to taste
Combine all together in a food processor and pulse to make a smooth paste. You can add more salt or lemon juice to taste. Transfer to a small bowl and store in the fridge. You can also buy ready made in Asian stores.
How to make Tamarind chutney
This is a sweet and sour chutney made from tamarind. With spices mix to give it an intense flavour. You can make it spicy or mild. Goes well with fried Indian snacks.
– 2 ½ cups of sugar
– ½ lb tamarind, seeded
– 2 cups boiling water
– 1 tablespoon of cumin powder
– 1 teaspoon of black pepper
– Salt to taste about 1 tablespoon
– ½ teaspoon of ginger powder
– 1 teaspoon of red chilli powder
Break the tamarind into small pieces and soak in boiling water for one hour. Mash it into a paste and strain, pressing the tamarind into the strainer to remove all the paste. Add sugar to the paste and mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed to your taste. The chutney can be refrigerated for 2 to 3 months. You can also buy ready made in Asian stores.
To assemble your papri chaat.
Whisk the yogurt until smooth. Add salt and sugar to taste. Keep aside.
Mix the chickpeas with some hari chutney and mash them lightly with the back of a spoon. Keep aside
Put the papri on a plate.
Place a slice of boiled potato on top of each papri
and ½ tablespoon of chickpea mixture over the potato, then Chopped onion if you using.
Drizzle the yogurt over each potato and sprinkle them with the chaat masala powder and red chilli powder if you like it spicy.
Then drizzle on each one the tamarind chutney.
Top with the sev and serve immediately.