Delicious Indian Papdi Chaat

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Feeling snacky? Look no further. Papdi chaat—also known as papri chat—is here to really spice up your snacking lifestyle. A traditional street food from the Indian subcontinent, popular across India, Pakistan, Bangladesh, Nepal, and now my kitchen, it is a kaleidoscope of flavor, textures, and pleasure.

  • Yields: 4 serving (s)
  • Preparation Time: 55 mins
  • Total Time: 2 hrs 5 mins
  • Recipe By: Delish


For The Papdi :

For The Green Chutney :

For The Tamarind-Date Chutney :

For The potatoes:



  • For The Papdi :

    1. Step 1In a medium pan over medium-low heat, melt ghee. Add in seeds and toast, swirling pan occasionally until white sesame seeds are lightly golden, about 1 minute. Remove from heat and let cool.
    2. Step 2In a large bowl, mix together flours and salt. Stir in cooled ghee mixture and use your fingers to work the ghee evenly into the flour mixture.Stir in water and knead into a cohesive ball of dough. Cover and let rest for 30 minutes to 1 hour.
    3. Step 3Halve dough, then roll each piece to about ⅛” in thickness. Prick dough all over with a fork, then cut out rounds using a 2” cookie cutter. Transfer to a baking sheet or large plate lined with parchment. Repeat with remaining dough. Reroll all scraps together into another sheet to punch out more rounds (or fry as is for snacking!).
    4. Step 4Meanwhile, in a large pot on medium heat, heat 1” of vegetable oil to between 350° and 375°. 
    5. Step 5Being sure not to overcrowd the pan, fry papdi in batches, stirring occasionally, until evenly golden, about 3 minutes. Reduce heat to low if papdis are turning dark gold too soon. Transfer to a paper towel-lined plate and repeat with remaining papdi.
  • For The Green Chutney :

    1. Step 1Add all ingredients to a blender and blend until smooth. 
    2. Step 2Transfer to an airtight container and store in the refrigerator until ready for use.
  • For The Tamarind-Date Chutney :

    1. Step 1In a medium pot over medium heat, bring all ingredients to a simmer. Reduce heat to low and continue cooking, stirring occasionally, until dates break down and turn into a paste, about 20 minutes. 
    2. Step 2Using a potato masher, mash mixture until mostly smooth. Alternatively, let cool slightly, then transfer to a blender and blend until smooth. 
    3. Step 3Let cool completely, then transfer to an airtight container and store in the refrigerator.

    1. Step 1In a large pot over medium heat, add potatoes and salt and cover with water. Bring to a boil, then continue cooking until completely tender, about 9 minutes more. Drain.
    2. Step 2Once cool to the touch, remove potato skins if desired.

    1. Step 1On a large plate, place 9 to 12 papdis in a single layer. Top with cooked potatoes, dabli boot dal, yogurt, tamarind-date chutney, green chutney, red onion, red chilis (if using), tomatoes, sev, cilatro, and pomegranate as desired. Sprinkle over chaat masala to taste before serving.

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