Chaat is a generic term that encompasses many versions of a sweet, salty, tangy, and crunchy dish that is served throughout the Indian subcontinent. With as many versions as there are cooks, traditions, and personal preferences, chaat can be a snack between meals but also a meal in itself, depending on the serving size and how loaded with ingredients it is. Our recipe brings you a papdi chaat, in which tangy, hot, and sweet flavors combine to make a delicious snack that's popular in northern India, Bangladesh, and Pakistan.
It's also known as papri chaat or paapri chaat and the first part of the name refers to the wafers used as the base. Chaat is an indication of the type of dish: in Hindi, chaat means "to lick," so it's understandable that this is such a finger-licking-good dish. Usually made with a crunchy base, chaats are topped with sauces, yogurt, and chutneys and sprinkled with crunchy ingredients like fried potatoes, chickpeas and sev. Vegetables are also an important part of the equation, and a sprinkle of chaat masala or other powdered spices is key to finish off the dish.
Our recipe calls for making your own papdi, which are then topped with yogurt, potatoes, mashed chickpeas, vegetables, and chutneys. Find prepared chutneys and sev in some upscale grocers, Indian stores, or online, but don't miss out on the wonderful crunchiness these little noodles add to your dish.
Ingredients
For the Papdi Dough:
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1 cup all-purpose flour
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1/4 cup ghee
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1 teaspoon onion seeds
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1 teaspoon kosher salt
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1/3 cup water
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Vegetable oil, canola, or sunflower oil, for frying
For the Toppings:
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5 large potatoes
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1 (15-ounce) can chickpeas, drained and rinsed
For Assembling and Serving:
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2 cups fresh yogurt, whisked until smooth
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2 red onions, finely chopped
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2 large tomatoes, finely chopped
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1 cup tamarind chutney
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1 cup mint-coriander chutney
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2 cups fine sev, or gram flour
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2 teaspoons red chili powder
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2 tablespoons cumin seeds, gently roasted and ground
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3 teaspoons powdered black rock salt
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1/4 cup fresh cilantro leaves, finely chopped, for garnish
Steps to Make It
Make the Papdi Dough
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Gather the dough ingredients.
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Mix the flour, ghee, onion seeds, and salt in a bowl. Add the water, a spoonful at a time, and knead until you get a firm, smooth dough.
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Cover the dough with a damp cloth and allow it to rest for 20 minutes.
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Divide the dough into equal-sized balls. Roll the dough balls between your palms until smooth.
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Lightly flour a clean rolling surface and press one ball flat.
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Roll the dough balls out into 1/4-inch-thick circles using a rolling pin.
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Use a circular cookie cutter to cut out small circles, fitting as many as you can in each rolled out dough circle. Place them on a lightly floured tray or plate.
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Repeat until all the dough is used up.
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Heat the oil for frying in a deep pan over medium heat.
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When the oil is hot, add the papdi a few at a time and fry until they are crisp and pale golden.
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Drain on paper towel.
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Repeat until all papdis are made and set aside.
Prepare the Toppings
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Gather the ingredients.
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Wash, peel, and dice the potatoes.
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In a medium pot, add the potatoes and enough water to cover. Boil until fork-tender.
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Drain and set aside.
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Boil the chickpeas covered with water until fork tender. Drain and place in a small bowl. If using canned chickpeas drain and place in a bowl.
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Using a fork or a masher, mash the chickpeas to a coarse texture. Use a pinch of salt if preferred.
Assemble the Papdi Chaat
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Set up all of the components in a comfortable workspace: papdis, toppings, and sauces.
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Using 5 to 6 papdis per person arranged on a plate, pour one tablespoon of yogurt on top of each papdi.
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Top each papdi with a teaspoon of cooked potato, some mashed chickpeas, onions, and tomatoes.
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Drizzle one teaspoon each of tamarind and mint chutney on each papdi.
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Sprinkle a handful of sev all over the papdis on the plate.
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Sprinkle red chili powder, powdered cumin, and black rock salt on the papdis and garnish with the chopped coriander leaves.
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Serve immediately and enjoy.
How to Store the Papdis
The papdis—without any toppings—can be stored for a few weeks if kept in an airtight container. But once the dish is assembled it needs to be consumed right away for best flavor.
Nutrition Facts (per serving) | |
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1359 | Calories |
46g | Fat |
201g | Carbs |
44g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1359 |
% Daily Value* | |
Total Fat 46g | 59% |
Saturated Fat 12g | 61% |
Cholesterol 40mg | 13% |
Sodium 1457mg | 63% |
Total Carbohydrate 201g | 73% |
Dietary Fiber 27g | 98% |
Total Sugars 45g | |
Protein 44g | |
Vitamin C 77mg | 383% |
Calcium 436mg | 34% |
Iron 15mg | 81% |
Potassium 3670mg | 78% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |