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    Home » Appetizers & Snacks

    Papri Chaat

    Published: Apr 22, 2012 · Modified: May 16, 2023 by Tanvi Srivastava · This post may contain affiliate links

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    As she poured melted daldax(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. I made papri chaat last week to salvage our month long cravings.Creative, delicious, affordable, addictive, filling ..I fall short of adjectives to describe indian 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!

    Papri Chaat Featured Image.
    Print Recipe
    5 from 1 vote

    Papri Chaat

    Popular indian street food papri chaat recipe with from scratch homemade papri or indian crackers.
    Prep Time20 minutes mins
    Cook Time1 hour hr
    Course: Snack
    Cuisine: Indian
    Servings: 40 papri
    Author: Tanvi Srivastava

    Ingredients

    For Homemade Papri (Skip if using Store Bought Papri)

    • ½ cup all-purpose flour
    • 2 tablespoon fine semolina
    • ¼ cup atta whole wheat flour
    • ½ teaspoon ajwain
    • ½ teaspoon salt
    • 7-8 tablespoon water luke warm
    • Oil for deep frying

    For Papri Chaat (Serves 2)

    • ½ cup yogurt
    • 2 teaspoon sugar
    • ¼ teaspoon bhuna jeera roasted cumin powder
    • 1 teaspoon kala namak indian black salt
    • ½ teaspoon red chilli powder hot, adjust to taste
    • 12-15 papris
    • ⅓ cup boiled chickpeas
    • 1 small potato boiled, peeled 7 cubed
    • 2 tablespoon tamarind chutney adjust to taste
    • 2 tablespoon green chutney adjust to taste
    • 1 teaspoon chaat masala
    • 2 tablespoon sev
    • Chopped green chilies & cilantro

    Instructions

    Make Papri (Skip this step if using store bought papri)

    • In a large bowl, mix together the 3 kinds of flours, ajwain & salt.
    • Add 1 tablespoon of oil and start working it into the mixture. Keep on adding oil a teaspoon at a time after it & working it into the flour till you are just  able to form a firm ball of the flour using your palm & finger.This process is called checking "moan ".
    • 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 back to the bowl, cover with a damp cloth & let rest for at least 20 minutes. (do not skip resting)
    • 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 muslin cloth.
    • Once rolled, prick the rolled dough all over with a fork to prevent puffing while frying. 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 entire dough.
    • Heat 2-3 cup 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.
    • Add the cut papris into the heated oil, few at a time. Do not overcrowd 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 papri in similar way in batches.
    • Cool completely & immediately store in an air tight container for up to 4 weeks.

    To Make Papri Chaat

    • In a small bowl, whisk yogurt with sugar, red chili powder, alt, cumin powder and kala namak.
    • Place 6-7 papris in a plate. You can crush them into bite size pieces if you want.
    • Top with boiled chickpeas & potatoes.Drizzle with yogurt, chutneys & chopped onions. Sprinkle chaat masala. Top up with chopped cilantro, green chilies and sev. Serve immediately.

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    Filed Under: Appetizers & Snacks

    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. anh@anhsfoodblog.com

      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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