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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
Ingredients:
For The Papdi :
- 1/4 cup. ghee or butter
- 1/2 tsp. ajwain seeds
- 1/2 tsp. nigella seeds
- 1/2 tsp. cumin seeds
- 1 1/2 tsp. white sesame seeds
- 1 1/2 tsp. black sesame seeds
- 1/2 cup. whole-wheat flour
- 1 1/2 cup. all-purpose flour
- 3/4 tsp. black salt
- 6 to 8 tbsp. water
- Vegetable oil, for frying
For The Green Chutney :
- 1 1/2 cup. freshly chopped cilantro, tender stems and leaves
- 1 1/2 cup. mint leaves
- 1 large clove garlic, diced
- 1/4 diced yellow onion
- 2 green serrano peppers, sliced
- 1 tsp. freshly minced ginger
- 1 1/2 tsp. ground cumin
- 1 tsp. black salt
- 1 tbsp. packed brown sugar
- Juice of 1/2 lime
- 1/2 cup. water
For The Tamarind-Date Chutney :
- 3/4 cup. tamarind concentrate
- 3/4 cup. chopped dried dates (about 15 dates)
- 1/2 cup. packed brown sugar
- 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 3/4 tsp. red chili powder (optional)
- 1 tsp. freshly minced ginger
Juice of 1/2 lemon - 1 c. water
- 1 tsp. black salt
FOR SERVING:
- Cooked Dabli boot dal
- Yogurt
- Diced red onion
- Sliced red chilis (optional)
- Diced tomatoes
- Jhuri Vaja
- Cilantro leaves
- Pomegranate seeds
- Chaat masala
Directions:
For The Papdi :
- 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.
- 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.
- 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!).
- Step 4Meanwhile, in a large pot on medium heat, heat 1” of vegetable oil to between 350° and 375°.
- 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 :
- Step 1Add all ingredients to a blender and blend until smooth.
- Step 2Transfer to an airtight container and store in the refrigerator until ready for use.
For The Tamarind-Date Chutney :
- 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.
- Step 2Using a potato masher, mash mixture until mostly smooth. Alternatively, let cool slightly, then transfer to a blender and blend until smooth.
- Step 3Let cool completely, then transfer to an airtight container and store in the refrigerator.
FOR THE POTATOES
- 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.
- Step 2Once cool to the touch, remove potato skins if desired.
TO SERVE
- 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.
