So, here you have it! Today I am sharing with you the recipe of our favourite Indian chaat: papri chaat. As I wrote in my post on Sev, chaats are snacks served with chutneys (typically Hari chutney and Tamarind chutney) and spices. It is a very common street food that is sold from carts all over India. Papri chaat is made of thin wafers of fried dough, yogurt, hari and tamarind chutneys, chickpeas and potatoes. What I like the most about this particular chaat is the contrast in texture between the crunchy wafers and the silky yogurt and the sweet and sour taste given by the tamarind chutney and spiciness of the hari chutney. It is very hard to explain… each element of this dish has a very peculiar taste, yet when mixed together to make this chaat, everything comes together and blends beautifully to create a new amazing taste. When you’ll bite into it, your taste-buds will thank you!!! Each morsel is an explosion of flavours! You can top this chaat with some Sev as well, for some extra crunchiness! Have fun!
Recipe adapted from Manjula’s Kitchen
Ingredients (for 4 to 6 people):
Papri
1 ¼ cup flour
2 tbsp vegetable oil
½ tsp salt
1/3 cup + 2 tbsp lukewarm water
To assemble
Boiled potato, peeled and thinly sliced
Canned chickpeas, rinsed and drained
Yogurt
Salt
Sugar
Red chili powder (optional – I did not use any)
Chopped onion (optional – I did not use any)
Chaat masala powder
Hari chutney
Tamarind chutney
Sev
Start by making the papri.
In a bowl mix the flour, salt and oil. Add the water a little at a time while kneading until obtaining a firm dough. Make a ball out of it and wrap it in cling wrap. Keep it aside to rest for at least 15 minutes.
Roll the dough into a thin sheet (2 mm – 1/6 inch) and cut out circles or diamond shapes. I made 7 cm (2 ¾ inches) circles. Prick the circles of dough with a fork so that the papri do not puff up while frying.
Deep fry them in hot vegetable oil until just golden, then remove them with a slotted spoon and put them on a plate covered with kitchen paper to drain any excess oil. Let them cool down completely before assembling the papri chaat, so that they are nice and crisp. (They can also be stored in an airtight container for up to 1 month).
Now you are ready to assemble your papri chaat. The quantities of each element are up to you, just experiment and see what works best for your tastebuds. On 1 papri, I usually put ½ tbsp of chickpeas mixed with 1 tsp of hari chutney, 1 slice of potato, 2 tbsp of yogurt, a sprinkle of chaat masala powder, a drizzle of tamarind chutney and a few pieces of sev.
Whisk the yogurt until very smooth. Add salt and sugar to taste (the sugar serves to make it less sour, so the quantity really depends on how sour your yogurt is). Keep it aside.
Mix the chickpeas with some hari chutney and mash them lightly with the back of a spoon. Keep it aside.
Put the papri on a plate. Place a slice of boiled potato on top of each papri and ½ tbsp of the chickpea and hari chutney mixture over each potato. Drizzle the yogurt over each papri and sprinkle them with some chaat masala powder and red chili powder (optional). Drizzle with some tamarind chutney.
Top with sev and serve immediately!
Enjoy!
What is your favourite street food??
Oh yea. That sounds heavenly! I love dishes that have lots of texture elements. Especially with delicious tamarind zing!
BUZZED
You would give a chaat wala a run for his money! These look very Pro. My favorite street food is Pani Puri. Those sinful globes of spicy tangy water. Heaven.
Buzzed!
These look so good I could eat them right off the page. I love the sound of those flavors together.
Gosh Manu, these look SO good. When I read the wafers were fried, I was in! I can’t wait to try them myself.
These look amazing!!! Better than any other I have seen! Great job…we love having this in Ramadan after we break our fast. I usually buy the papris ready made to make them quick to put together….
Never having had the chance to meet a chaat wala can’t wait to try this! Does not look hard to make, but does look heavenly to eat!! Hope you do not mind this recipe doing the rounds . . .
LOL thanks! I would be sooo happy if you tried it!!! Let me know what you think of it! 🙂
It so awesome you made it from scratch.. I like it, but I just find it less time consuming to go and buy it 🙂
WOW I’m so impressed that you made everything yourself! The papri look so good I think I can just eat it like that!
Those papri look delicious!
I’ve seen chaats on other sites but didn’t know what they were. Thanks for explaining what they are as well as how they are made! Love finger food so these are right up my alley!
Such a beautiful and yummy dish,I love the tamarind chutney,Congrats on top 9 today,welldone !!
Impressive indeed that you made your papris from scratch. I love chaat, you can never go wrong with it!
I’ve never had chaat before but looking at your beautiful photo and beautiful presentation, it looks really delicious.
~ ray ~
Amazing…In fact, I am speechless….
Manu, you have done papri chaat in such a smooth way. Loved the texture of your papris. This is perfection. Congrats on being at Top 9, you truly deserve it!
This looks so good and reminds me of my recipe for gol gappa! http://www.recipris.com/2012/05/30/gol-gappa/. Check it out and let me know what you think 🙂
This is one of my favorites too! Great job making your own papri.
Oh I love papri chaat! especially when its homemade! Congratulations on making top 9 today! 🙂
Every Indian love this papri chaat. Congratulations in Top9! you have done it very well.
Amazing clicks… Who does not love chaats? The papris have come out very well.
I have been wanting to try papri chaat for a while! They look so good!
Oh, mine! They look divine!
I have to send you my risotto picture for MsM in your kitchen 🙂
Eh si!!! Aspetto la foto!!! 🙂
beyond amazing!!!!
Wow, I can feel the explosion of flavors in your photos—gotta try this one, thanks!
Wow, so pretty! What a great combination of flavors and textures…these look fantastic.
WOW! i was looking for a papdi chaat recipe and ur one just lukz amazing!!!bravo!
This sounds and looks so good. Thanks for sharing this recipe.
simon