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Crispy Papdi for Chaats Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Papdi for Chaat

Papdi for Chaat

Chaat is a popular savoury Indian street food of which there are many varieties, including dahi papdi, chaat papdi, bhelpuri, sevpuri, batata puri, etc. These are usually sold from roadside stalls or food carts everywhere on the Indian subcontinent. Today, however, even five-star restaurants offer chaats as finger-licking delicacies to their customers. They are also very popular at weddings and other celebratory occasions, and these stalls are thronged by young and old alike.

Papdi may also be served as a snack with your morning or evening tea. The recipe is very simple to prepare, and when you make it at home it will certainly be healthier than the type sold at the market.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

approximately 40 papdi

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Ingredients

For the dough:

  • 1 cup maida (all-purpose flour)
  • 1/2 cup atta (whole wheat flour)
  • 2 tablespoons besan (gram flour)
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon salt, or to taste
  • 1/3 cup desi ghee (clarified butter)
  • Water, as needed

For frying:

  • Vegetable oil, as needed

Instructions

  1. In a mixing bowl, add the maida, atta, besan, salt, and ajwain. Mix well. Then add in the desi ghee and mix well again until it forms a mixture which just binds when pressed in the fist and breaks down when shaken.
  2. Add water little by little to make a medium-stiff dough. Knead the dough for 2-3 minutes; then cover it with a damp cloth and let rest for 20-25 minutes.
  3. After the dough has rested, grease your hands with a little desi ghee and knead the dough for a few seconds. Using an oil-greased rolling pin, roll out the dough into a thin round shape. Take around a 2-inch diameter round cap of any bottle and cut out circles of dough. Prick these circles all over with a fork and transfer to a plate. Prepare all the papdi in this way.
  4. Fry the papdi.
  5. Let the papdi cool down completely. Store in an airtight jar or container. They will keep well for up to a couple of weeks.

Crispy Papdi for Chaats Recipe

© 2020 Rajan Singh Jolly

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