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Home » Appetizers & Snacks

Papri Chaat

Published: Apr 22, 2012 · Modified: Nov 12, 2021 by Tanvi · This post may contain affiliate links

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As she poured melted dalda (shortening) through the metal beaker spout over the flour mix, her wrinkly fingers & eyes from behind the glasses worked in unison. She knew how to ration every drop of flowing oil to get the right texture of her papris to a flaky wafer. Half teaspoon more and you overdo it, one teaspoon less and you have missed the ratios for sure.I have always know indian pastry doughs made by badi mummy (grandmom) as something which were either done perfect or not done at all.

I still shy away from measuring cups & spoons when making doughs, its something I do with pure impulse & feeling. The moment I start measuring,I start to doubt my dough handling skills. There is no fun left in it anymore. A sort of nervousness takes over.Doing it for years now, I now have a feel of just how grainy the oil moistened flour should feel & can decipher what a difference half a teaspoon here & there can make. At the same time it intimidates me how foolproof this indian way of cooking is. Imperfect yet classy in its own way.

Las Vegas is quite a sob story when it comes to chaat. The less I talk about what they serve at indian restaurants in here, the better.I made papri chaat last week to salvage our month long cravings.From halal food stalls in Times Square & food trucks in LA to Toofani chaat corners in Allahabad & kathi roll vendors in Delhi, me & P  share an endless love. Creative, delicious, affordable, addictive, filling ..I fall short of adjectives to describe the street food experience. Its pure joy, a soul satisfying, deep fried haven for us. Whenever I make it at home, I choose to overlook healthy options, its like stealing the soul of chaat - I feel strongly about it.

'Chaat' is a generic word used for savory delicacies served at roadside stalls in India.The best part about indian street food is that it can be made to please all tastebuds- you decide how spicy, tangy, salty or hot you want it. Papri or Papdi are deep fried,wafer like salted discs which are served with a "to taste"  assortment of chickpeas or dried peas, hari (green) & imli (tamarind) chutneys,chopped /grated vegetables, powdered spices & yogurt. Its messy, crumbly, tangy, crunchy..oh so good!

Ingredients

Papri/Papdi  (Yields about 40-50 papris)

  • ½ cup all-purpose flour
  • 2 tbsp sooji (semolina)
  • ¼ cup atta (all-purpose flour)
  • ½ tsp ajwain (carrom seeds)
  • ¾ teaspoon fine salt
  • 2-3 tablespoon canola/vegetable oil (see method )
  • ⅓ cup+1 tablespoon luke warm water (see method)
  • Oil for frying
Note : Ajwain or Carrom Seeds aid in digestion & add a typical aroma & taste to the dough.
You can skip them if you dont have them & still make the papris.
Assembling a Papri Chaat Platter to Serve 2 :-
  • 12-15 papris 
  • ¼ cup boiled Chickpeas
  • 1 small potatoes, boiled , peeled & cubed
  • ½ cup plain yogurt whisked with 2 teaspoon sugar
  • 2 tbsp Imli (Tamarind) Chutney
  • 2 tbsp Hari (Green) Chutney
  • Chopped Onion, cilantro (or veggies of choice)
  • ¼ tsp Kala Namak (black salt, available at indian stores)
  • ¼ tsp Chaat Masala (available at indian stores)
  • pinch of red pepper flakes (optional)
  • ¼ teaspoon roasted cumin powder
  • Besan Sev (Chickpea flour snack, available at indian stores, optional)

Method

Making Papris

In a bowl, mix together the flours, ajwain & salt. Start with 2 tablespoon of oil  and start working it into the mixture. Keep on adding oil a teaspoon at a time & working it into the flour till you are just able to form a firm ball of the flour between your fingers.

Next, slowly add the water (¼ cup to start with) and start kneading the dough. We are looking for a firm dough here (not soft & pliable).Knead the dough on a hard surface for about 3-4 minutes.Do not over knead.When just kneaded,the dough will appear tight & hard but don't worry, after resting it will be okay.

Transfer the dough to the bowl, cover with a damp cloth & let rest for at least 20 minutes. (do not skip this step)

Divide the rested dough into about 3 equal parts. Take one part and roll it into a thin sheet.The sheet should be rolled as thin as a cotton cloth. Once rolled, if you want you can prick the sheet with a fork to prevent puffing while frying. I prefer papris slightly puffed so I do not prick. Use a round cookie cutter or a jar lid to cut into round shapes. Transfer the rounds to a plate & place covered with damp cloth till you are about to fry. Gather the remaining dough & repeat rolling & cutting till whole of the dough is exhausted.  Repeat the same for all portions of the dough.

Heat oil in a frying pan on medium heat. The quantity of oil used should be enough to cover the papris completely while they fry. To check the temperature of oil, pinch a little dough & tip it into the heating oil. The dough should sizzle to the top slowly without changing color. If it sizzles immediately, reduce the heat & let the oil temperature come down.

Tip in the cut papris into the heated oil, few at a time. Do not overcrowd or stack the papris in the frying pan. Fry the papris on medium-low heat until both sides are golden brown (about 3-5 minites). Papris should be fried at medium- low heat else they will become soft after cooling.

Remove browned papris with a slotted spoon and transfer to a plate lined with a paper towel to soak up excess oil.Fry all the papris in batches.

Cool completely & immediately store in an air tight container for up to 4 weeks.

For assembling chaat  :-

Layer the papris in a plate. You can crush them into bite size pieces if you want or make individual servings. Top with boiled chickpeas & potatoes.Drizzle with yogurt, chutneys & chopped onions. Sprinkle kala namak, chaat masala, roasted cumin powder & red pepper flakes if using. Top up with chopped cilantro & sev. Serve immediately.

Enjoy & Thanks for stopping by.

More Appetizers & Snacks

  • Schezwan Paneer Tart
  • Hariyali Chicken
  • Spicy Garlic Wings
  • Shishito Pepper Pakora (Fritters)

Filed Under: Appetizers & Snacks Tagged With: Easy Recipe, Fats and Oils/Tel, ginger, Green Chilli, Green Chillies, green chutney recipe, hari chutney, how to make papri at home, indian chaat items, indian cuisine, indian food, indian food blogs, indian spices, indian street food, north indian recipes, papdi, papri chaat, papri recipe, Recipe from blogs, Red Chilli powder, Spices & Seasonings/Masaale, spicy recipe, tamarind/imli

Reader Interactions

Comments

  1. Sneh Roy

    April 22, 2012 at 9:21 pm

    Mmmmmm love love chaat. Memories are such wonderful things!

    Reply
  2. pRiyA

    April 22, 2012 at 9:33 pm

    How utterly beautiful your chaat looks. I'm sure it tastes as good too. I am glad I don't have to search too far for chaat cravings here.
    I'm so glad Sinfully Spicy is back in action Tanvi 🙂

    Reply
  3. Rosa May (@RosasYummyYums)

    April 22, 2012 at 9:36 pm

    I love the intro! Such beautiful words...

    Your papri chaat looks amazing! A dish I'd love to try.

    Cheers,

    Rosa

    Reply
  4. sayantani

    April 22, 2012 at 10:36 pm

    beautiful introduction to the dough making skills. I also make dough by eye balling the quantity. looks divine.

    Reply
  5. [email protected]

    April 22, 2012 at 10:44 pm

    omg! These look so so so amazing! I have to come back and read your beautiful post, but the photos make me so excited! I want to try.

    Reply
  6. chinmayie @ love food eat

    April 23, 2012 at 12:50 am

    You had me craving for chat now! Need to tea doug in the evening to get some papri chat. I have never made it at home but I LOVE indulging in it once in a while.

    Reply
  7. sreebindu116

    April 23, 2012 at 1:21 am

    following you =) in love with the recipe fav & blog 🙂
    xoxo
    http://sreebindu.blogspot.in/

    Reply
  8. Deepa

    April 23, 2012 at 3:45 am

    You are so right about the perfect texture....noticed that you have not pricked the papdis...Such a wonderful presentation that feel like having it right now. Table is set for me only 😀

    Deepa
    Hamaree Rasoi

    Reply
    • Tanvi

      April 23, 2012 at 9:11 am

      Thanks Deepa. I like my papris puffy so that the toppings can go inside. Thats why I choose not to prick the rolled dough.

      Reply
  9. Priya

    April 23, 2012 at 4:13 am

    Mindblowing papri chaat,excellent and simply makes me drool..

    Reply
  10. Kiran

    April 23, 2012 at 5:37 am

    You make it look so easy!! Love the styling. My husband is a papri fiend. He would love this recipe 🙂

    Reply
  11. Kiri W.

    April 23, 2012 at 6:30 am

    Very beautiful - I would love this. Great photography, too!

    Reply
  12. TasteFood

    April 23, 2012 at 6:37 am

    These look fabulous. Beautiful photos and recipe.

    Reply
  13. dassana

    April 24, 2012 at 2:17 am

    the first and the third pics are making me want to make papdis at home. i usually make them at home.

    but it is so hot here in india, that i have reduced making fried snacks. not because of health reasons, but coz standing and frying papdis or samosas in the heat makes the kitchen hot as well as me hot 😉

    Reply
  14. Faith

    April 24, 2012 at 9:33 am

    I love watching cooks like your Grandmother in action...they have a real connection with the food they're making. It's magic to watch. Beautiful post, Tanvi!

    Reply
  15. shruti

    April 24, 2012 at 10:12 am

    ages since i had this. so much for staying in india :-/ my favorites are bhel puri & dahi puri

    Reply
  16. Asmita (@FoodieAsmita)

    April 24, 2012 at 1:35 pm

    Wow, you made the papdis at home. Looks wonderful! We love indian street food and this looks amazing! Craving this now.

    Reply
  17. kankana

    April 24, 2012 at 8:02 pm

    Love papri chat and even though making it at home can be so painful .. i still love the fun in the process. These looks so perfect .. and I love the gorgeous green color of the chutney 🙂

    Reply
  18. mustardseed

    April 25, 2012 at 7:06 am

    Oh my! i want one plate now!!

    Reply
  19. Ambika

    April 25, 2012 at 7:58 am

    Looks delicious Tanvi!! Beautiful photos 🙂

    Reply
  20. Caroline

    April 25, 2012 at 10:04 am

    Never made or tasted papri before, but now you've definitely got me craving it, Tanvi! That plate is so colorful and sounds beyond delicious. 🙂

    Reply
  21. mjskit

    April 25, 2012 at 10:39 am

    Looks absolutely delicious and the ultimate in finger food!

    Reply
  22. mycookinghut

    April 26, 2012 at 3:20 am

    Looks absolutely yummy!!

    Reply
  23. Spandana

    April 26, 2012 at 8:41 am

    The chat looks so delicious.. and how beautiful the pictures are...!!!

    Reply
  24. Nami | Just One Cookbook

    April 26, 2012 at 9:56 am

    I loved reading about your grandma Tanvi. 🙂 You make everything so easy and perfect, not to mention your amazing photography!

    Reply
  25. seasonwithspice

    April 26, 2012 at 11:15 pm

    Feeling exactly the same way with measuring cups & spoons:) This is a beautiful post - both story & recipe. You got me craving for Indian savory snacks!

    Reply
  26. Renu

    April 27, 2012 at 1:32 pm

    the fotos make me wanna dash to the streets of allahabad to relish the mouthwatering street foods .

    Reply
  27. anjanaskc

    April 28, 2012 at 10:37 am

    very crisp and perfectly done papri chat..loved your post and your wonderful blog!!

    Reply
  28. Reem | Simply Reem

    April 30, 2012 at 6:42 pm

    Beautiful!!!
    God Tanvi you just took me back to my childhood once again..... I have eaten this everyday, yes everyday with same passion and greed as it was my 1st time...
    Beautiful clicks....

    Reply
  29. hina

    May 01, 2012 at 8:57 am

    i just made these this morning and they are AMAZING! i was always under the assumption that papri is hard to make, but your recipe is totally fool-proof! thank you sooo much!

    Reply
    • Tanvi

      July 17, 2012 at 8:00 pm

      Thanks for trying out hina...I m so glad that you liked the recipe!

      Reply
  30. 60spunk

    May 04, 2012 at 1:17 pm

    Reblogged this on 60spunk.

    Reply
  31. Yummy Morsel

    May 06, 2012 at 8:34 am

    This chat is bringing back some good old memories for me 🙂 They look crisp and amazing.

    Reply
  32. Nadia

    May 12, 2012 at 6:37 am

    I've been wanting to blog papri chat for a while - love the way you did it. And homemade papri - you just took it to a whole other level!

    Reply
  33. magicofspice

    May 20, 2012 at 1:44 pm

    What a great post! And these are simply amazing...Wow!

    Reply
  34. Kiran Sethi

    August 06, 2012 at 10:52 pm

    I actually use a pasta mater to roll out the dough, saves sooo much elbow workout, and also you get an even thickness!
    Iff you are not too fussy about the shape, just cut them into bite size squares, soo easy!

    Reply
    • Tanvi

      August 07, 2012 at 10:12 pm

      Thats a very neat idea Kiran. I dont own a pasta maker but I can so visualize how perfect papris would come out if I use that. Thanks

      Reply
  35. Kiran Sethi

    August 06, 2012 at 10:53 pm

    I actually use a pasta maker
    r to roll out the dough, saves sooo much elbow workout, and also you get an even thickness!
    Iff you are not too fussy about the shape, just cut them into bite size squares, soo easy!

    Reply
  36. Sonali

    July 09, 2014 at 5:27 am

    Hi! Great blog. Did want to let you know though that on your recipe list page, this recipe is tagged as vegan, however, the recipe contains yogurt, which makes this recipe non-vegan 🙂 Anything that is an animal product, including dairy is considered non-vegan.

    Reply
    • Tanvi

      July 09, 2014 at 7:30 am

      ah. thank you. It must be some confusion.I just checked the tags and I haven't tagged it 'vegan'. Fail to understand why its returning such a search result. I clearly understand what vegan is. Thanks for pointing out, will try to fix this bug.

      Reply
  37. thedisguisedwhisperer

    September 12, 2014 at 8:13 am

    I noticed that you've mentioned all purpose flour twice in the ingredients list. 1/2 cup and 1/4 cup. Is there a specific reason why it is so? Thanks.

    Reply
    • thedisguisedwhisperer

      September 12, 2014 at 8:14 am

      Also, the pictures look absolutely yum!

      Reply
    • Tanvi

      September 12, 2014 at 9:40 am

      so sorry about the confusion. that 1/4 cup is atta (whole wheat flour). I have updated the recipe.

      Reply
      • Tooba

        September 12, 2014 at 9:53 am

        I thought as much. Thank you! 🙂

  38. Sarmishta

    February 15, 2015 at 4:12 am

    I love, love, love your blog and I've been a frequent follower of your posts. Thanks so much for sharing especially this particular recipe that takes me back instantly, and its hard to parallel this experience outside of India, otherwise. I made great papdis the first time (I think by fluke ;)) but the second time around they failed and softened too soon. I re-read your recipe and followed every word the third time, and I can't be more grateful for the amount of detail you've put in to explain it. It came out perfect and I think I'm all set for the next time too 😉 Thanks so much again for sharing!

    Reply
    • Tanvi

      February 18, 2015 at 10:51 am

      Yay!! Thank you. Indian cooking relies on lot of apoeoximations so I guess experience makes you are better cook with time 🙂

      Reply
  39. Uzma Sahar

    September 23, 2015 at 3:55 pm

    Will definitely give it a try 😃 m following u on Instagram.

    Reply

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