Crispy Papdi Chaat is a delightful Indian street food that tantalizes your taste buds with its combination of crispy dough wafers, tangy chutneys, and fresh toppings. This popular snack is a perfect blend of flavors and textures, making it an ideal appetizer or a light meal. Whether you’re hosting a party or just craving something delicious, this recipe for Crispy Papdi Chaat will surely impress your guests and satisfy your cravings.
Ingredients
- For the Papdi:
- 1 cup all-purpose flour (maida)
- 2 tablespoons semolina (sooji)
- 1/2 teaspoon ajwain (carom seeds)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons oil
- Water, as needed for kneading
- For the Chaat:
- 1 cup boiled and chopped potatoes
- 1 cup boiled chickpeas
- 1/2 cup yogurt (dahi), whisked
- 1/4 cup tamarind chutney
- 1/4 cup green chutney
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped coriander leaves
- Sev (crunchy chickpea noodles), for garnish
- Salt, to taste
Instructions
- Make the Papdi: In a mixing bowl, combine all-purpose flour, semolina, ajwain, baking powder, and salt. Add oil and mix well. Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
- Roll and Cut: Divide the dough into small balls. Roll each ball into a thin circle. Use a fork to prick holes in the circles to prevent puffing while frying.
- Fry the Papdi: Heat oil in a deep frying pan over medium heat. Fry the rolled papdis until they turn golden brown and crispy. Remove them and drain excess oil on paper towels.
- Assemble the Chaat: On a serving plate, arrange the crispy papdis. Top them with boiled potatoes, chickpeas, chopped onions, and tomatoes.
- Add Chutneys: Drizzle the whisked yogurt, tamarind chutney, and green chutney over the papdi. Sprinkle roasted cumin powder, red chili powder, and salt to taste.
- Garnish: Finish with a generous amount of sev and chopped coriander leaves. Serve immediately for the best crunch.
FAQs
What is the best way to store leftover Papdi Chaat?
Leftover Papdi Chaat can be stored in the refrigerator for up to a day. However, the papdi may lose its crispiness. To maintain texture, store the components separately and assemble just before serving.
Can I make the papdi in advance?
Yes, you can prepare the papdi in advance and store them in an airtight container. They will stay crispy for a few days. Just ensure they are completely cooled before storing.
What can I substitute for chickpeas?
If you don’t have chickpeas, you can use boiled black beans or even sprouted moong beans for a different flavor and texture.
Is there a vegan version of Crispy Papdi Chaat?
Yes, you can make a vegan version by using plant-based yogurt and omitting any dairy-based ingredients. The flavors will still be delicious!
Can I make the chutneys at home?
Absolutely! Homemade chutneys are easy to prepare. For green chutney, blend fresh coriander, mint, green chilies, lemon juice, and salt. For tamarind chutney, mix tamarind paste with jaggery, water, and spices.