Papdi (papri) Chaat
September 22nd, 2008 filed under Appetizers, Chaat
My kind of food and there are so many kinds of chaat. Chaat can be found on roadside food carts all over India. Chaat is basically different varieties of snacks served with tamarind or hari (cilantro) chutney or with hot spice mix. The definition of chaat literally is “to taste”.
This particular chaat, Papdi Chaat, is made of crispy wafers garnished with a delicious combination of potatoes, chickpeas, seasoned yogurt, and flavorful spices and chutneys.
Recipe serves 4 to 6
Ingredients:
Papdi:
- 1 cup all purpose flour (maida or plain flour)
- 1/4 cup semolina flour (sooji)
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/3 cup + 2 tablespoon lukewarm water
To garnish the papdi:
- Boiled potato, peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
- Boiled or canned chickpeas (rinsed and drained)
- Plain yogurt
- Salt
- Roasted cumin seed powder (bhuna jeera)
- Red chili powder
- Hari cilantro chutney (recipe available on my site)
- Tamarind chutney (recipe available on my site)
Method
Papdi:
- In a bowl mix flour, sooji, salt and oil.
- Add the water a little at a time while kneading until it forms a firm dough
- Cover the dough and set aside for 15 minutes or more.
- Divide the dough into about 3 equal parts.
- Take one section of the dough and roll it into 8″ diameter, fairly thin about thickness of dime. Do the same with the remaining 2 parts.
- Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) and cut them in about 1 1/2″ squares with a sharp knife.
- Heat the oil in a frying pan on medium heat.
- The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
- Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd. Fry the papdi until both sides are a light golden-brown.
- Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.
- Continue cooking the remaining papdi in batches until all the dough is gone.
- After the papdi cool to room temperature they should be crisp.
- Papdi can be stored in airtight container for 1 month.
Note:
If you want to make round papdi, divide the dough in about 30 equal parts and roll them individually into 2 1/2 inch rounds. Prick with a fork in about 4 to 5 places
Garnish
- Mash the chickpeas lightly with the back of a fork and mix with hari (cilantro) chutney to your taste. Keep aside.
- Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as needed to make a consistency similar to pancake batter. Add salt to taste. Keep aside.
- Arrange the papdi on a large plate.
- Place a slice of potato on top of each papdi (does not need to be the exact size).
- Now place half a teaspoon of the chickpea mixture over each potato.
- Drizzle yogurt over each papdi.
- Sprinkle roasted cumin powder, and red chili to your taste.
- Finish the papdi chat by drizzling with tamarind chutney.
Enjoy!
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November 22nd, 2008 at 7:14 am
hi,
lovely recipe..adding little sev & fresh cilantro adds to the already yummmm taste
November 17th, 2008 at 6:36 am
Hello Manjula ji,
I have very rarely tried internet recipes because I learnt all my cooking from my mom. I could never find anything that was good enough to compare with her…until now!
Your recipes are truly amazing, so unbelievably simple and not at all time-consuming(this is a tough combo to achieve!). Also, until today I could never fry a single thing in oil but your papdi recipe emboldened me to try and…voila! they came out so very well.
Please continue your great work and I wish you all the very best!
November 15th, 2008 at 9:43 am
hi aunty
tried this recipe..100 % sucess..thank you..
October 27th, 2008 at 2:47 pm
Thank You. I am a big fan of yours and will make this chaat soon!
October 15th, 2008 at 9:46 am
Manjulaji,
I did not watch your video earlier. I realize your video answers my quesions already. I’ll try again. Sorry for the redundant question.
Sujata
October 15th, 2008 at 9:38 am
Hello Manjulaji,
I much appreciate your simple but thorough presentations with instructions and video on how to make these recipes. Must have taken tons of practice and work on your part to get to this point.
Please can you tell me how to make the papdi crisper? Mine is coming out soft. I tried adding more sooji and dabbing in sooji while rolling…. waiting for it to cool to rest the results. Thanks much!
Kind regards,
Sujata
October 14th, 2008 at 7:05 am
Hi…. I am so glad to find this recipe here. I have been going to this buffet restaurant in Singapore that offers Papdi chaat. yours looks exactly the same, if not better. Love it love it love it.
Thanks!
September 28th, 2008 at 9:06 pm
Manjula Aunty,
Thank you very much for all the recipes. I like to cook but cooking a vegetarian food was something that I’m not good at because I will be preparing the same dish repeatedly and become bored of the taste at the end but after watching your videos, you made cooking look simply simple, easy to prepare and introduced me with varieties of Indian mouth watering dishes. I’m staying away from my family and most of the time when I’m home with them during holidays, most of the cooking are prepared by my mother but now, I’m confident enough to amaze them with your recipes. I thank you very much
From,
Chandrama
(Malaysia)
September 27th, 2008 at 5:52 pm
hello manjula aunty,
thanx a lot for da recipe of papdi chaat.
tried it,turned out too gud.
genuinely you make such complicated things so veryyyyyyyyyyyyyyy simple.
never imagined things like pani puri,papdi chaat,n so on would be so easy to make,honestly all thanks to you.
i genuinely feel your talent is god gifted.
KEEP GOING,NEVER EVER GIVE UP,
GOD BLESS YOU ALWAYS.
September 24th, 2008 at 4:05 am
Mouth watering recipe…just right for an evening snack..will surely try it and let you know how comes it out.
thanks for the lovely recipe.
September 23rd, 2008 at 11:11 pm
u are amazing…loving person….havent changed a bit since past 40 years or may be more….be happy n healthy alwes….
September 23rd, 2008 at 8:27 am
i wish you are my mother in law…. your family is lucky to have you… who cooks good food for the family… your son and daughter in law are very lucky to have you..
god bless you
RANI
September 22nd, 2008 at 11:46 pm
Hi,
Can we cut the puris in roundals with a cutter after rolling it into 8-inch diameter??will that work??
Gr8 presentation & wonderful videos.Looking forward to more of yr recipes.
September 22nd, 2008 at 4:16 pm
hi aunty
your papadi chat was really good and different never tasted with chickpies but it seems its will be great will try soon. Thanks a lot
sapna