Classic Indian Papri Chaat
- Komal Thakur
- Mar 25
- 3 min read
Experience the perfect harmony of sweet, tangy, spicy, and crunchy with this beloved street food classic. We layer crisp, golden-brown pastry wafers with tender potatoes, cool yogurt, and vibrant chutneys to create an unforgettable snack.
Ingredients
For the Papri (Crispy Wafers):
1 cup (120g) all-purpose flour
2 tablespoons (30ml) vegetable oil or ghee, melted
½ teaspoon (2.5g) carom seeds (ajwain)
½ teaspoon (2.5g) salt
¼ cup (60ml) water (adjust as needed)
Vegetable oil for deep frying
For the Chaat Assembly:
1 ½ cups (300g) potatoes, boiled, peeled, and cubed
1 cup (165g) chickpeas (garbanzo beans), cooked or canned and drained
1 ½ cups (360ml) plain whole milk yogurt, whisked until smooth
1 teaspoon (4g) sugar (to mix into the yogurt)
½ cup (120ml) tamarind date chutney
½ cup (120ml) mint-cilantro chutney
1 teaspoon (2g) chaat masala
1 teaspoon (2g) roasted cumin powder
½ teaspoon (1g) red chili powder
½ teaspoon (2.5g) black salt (kala namak) or regular salt
½ cup (50g) sev (crispy chickpea flour noodles)
2 tablespoons (5g) fresh cilantro, finely chopped
¼ cup (40g) pomegranate arils (optional, for garnish)
Instructions
Making the Papri
Mix the dry ingredients: In a large bowl, combine the all-purpose flour, salt, and carom seeds.
Incorporate the fat: Rub the melted vegetable oil or ghee into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
Knead the dough: Gradually add the water, a little at a time. Work the mixture until you form a stiff, firm dough. Cover with a damp cloth and let it rest for 20 minutes.
Roll and cut: Divide the rested dough into small, marble-sized balls. Roll each ball into a thin, 2-inch (5cm) circle. Alternatively, roll out a large sheet of dough and use a cookie cutter to stamp out circles.
Prick the dough: Pierce each rolled circle several times with a fork. This prevents the papri from puffing up like a balloon during frying.
Fry the papri: Heat the frying vegetable oil in a deep pan over medium-low heat. Carefully slide a batch of the dough circles into the warm oil. Fry them for 4 to 5 minutes, flipping occasionally, until they turn a crisp, golden brown.
Drain and cool: Remove the cooked wafers with a slotted spoon and drain them on paper towels. Let them cool completely to achieve maximum crunch.
Assembling the Chaat
Prepare the yogurt: Whisk the sugar into the plain whole milk yogurt until smooth and creamy. Set aside.
Arrange the base: Place 6 to 8 crispy papris on an individual serving plate. You can leave them whole or break a few of them roughly with your hands.
Add the hearty toppings: Distribute the cubed potatoes and cooked chickpeas evenly over the wafers.
Layer the sauces: Spoon a generous amount of the sweetened yogurt over the potatoes and chickpeas. Drizzle the sweet tamarind date chutney and the spicy mint-cilantro chutney over the yogurt.
Season the dish: Sprinkle the chaat masala, roasted cumin powder, red chili powder, and black salt evenly across the plate.
Garnish and serve: Top the dish generously with crunchy sev, chopped fresh cilantro, and pomegranate arils if using. Serve immediately to ensure the wafers remain crisp.
Nutritional Information (per serving)
Calories: 320 kcal
Fat: 14g
Protein: 8g
Carbohydrates: 42g
Allergens: Wheat (gluten), Dairy.
Tips and Variations
Prep ahead: You can make the papris up to two weeks in advance. Store them in an airtight container at room temperature to maintain their crispness.
Control the spice: Adjust the amount of red chili powder and green chutney to suit your heat tolerance. For a milder dish, focus heavier on the yogurt and tamarind chutney.
Add extra crunch: Top the assembled chaat with finely diced red onions or roasted peanuts for an added textural layer.
Keep it crisp: Never assemble the chaat ahead of time. The moisture from the yogurt and chutneys will quickly turn the delicate wafers soggy. Always build the plates right before eating.
Comments