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Close-up of papri chaat topped with yoghurt, tamarind chutney, hari chutney, potatoes, chickpeas, and sev.

Papri Chaat Recipe

Crisp papri topped with creamy yoghurt, chickpeas, chutneys, and sev makes Papri Chaat one of the most popular Indian street-food snacks.

Course: Appetiser, Snack
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time 15 minutes
Total Time: 1 hour 5 minutes
Servings: 4 – 6
Author: Recipe adapted from Manjula’s Kitchen

Ingredients

Papri

  • 1 ¼ cup flour
  • 2 tablespoon vegetable oil
  • ½ teaspoon salt
  • ⅓ cup + 2 tablespoon lukewarm water

To Assemble

  • boiled potato – peeled and thinly sliced
  • canned chickpeas – rinsed and drained
  • yoghurt
  • salt
  • sugar
  • chaat masala powder
  • hari chutney
  • tamarind chutney
  • sev

Instructions

Make the Papri

  1. In a bowl, combine the flour, salt, and oil. Add the water gradually while kneading until a firm dough forms. Shape into a ball, wrap in cling wrap, and leave to rest for at least 15 minutes.

  2. Roll the dough into a thin sheet about 2 mm – 1/16 inch thick, then cut into circles or diamond shapes. The papri can also be cut into 7 cm – 2 ¾ inch circles. Prick each piece with a fork to prevent the papri from puffing up during frying.

  3. Deep-fry the papri in hot vegetable oil until lightly golden. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain excess oil.

  4. Leave the papri to cool completely before assembling the papri chaat to keep them crisp.

    Note: The papri can be stored in an airtight container for up to 1 month if needed.

Prepare the Toppings

  1. Whisk the yoghurt until very smooth. Add salt and sugar to taste, adjusting the sugar according to the sourness of the yoghurt. Set aside.
  2. Combine the chickpeas with some hari chutney and lightly mash with the back of a spoon. Set aside.

Assemble the Papri Chaat

  1. Arrange the papri on a plate. Place 1 slice of boiled potato on top of each papri.
  2. Spoon about ½ tablespoon of the chickpea and hari chutney mixture over each potato. Drizzle yoghurt over each papri.
  3. Sprinkle with chaat masala powder and red chilli powder if using. Drizzle with tamarind chutney.
  4. Top with sev. Serve immediately.

Recipe Notes

Red chilli powder and chopped onion can also be added if preferred, though they were not used for this version of the recipe.