How to make Papdi Chaat


  1. 1½ cup all-purpose flour (maida)
  2. 1 tsp ajwain
  3. 3 tbsp oil
  4. Water and salt according to need
  5. Oil for deep frying
  6. 1 cup fresh yogurt
  7. 1 cup boiled potatoes, peeled and cubed
  8. 1 cup boiled chick peas
  9. 2-3 tbsp tamarind chutney
  10. 2 tbsp green chutney
  11. 1 onion, chopped
  12. 1 tsp cumin powder
  13. 1 tsp chaat masala
  14. ¼ tsp red chilli powder
  15. ½ cup fine sev
  16. Salt to taste
  17. 2 tbsp chopped coriander


  1. In a large bowl mix all purpose flour, ajwain, oil and salt.
  2. Knead to make a smooth dough by using some water.
  3. Cover the dough and leave for half an hour.
  4. Divide the dough into balls.
  5. Add a little oil on the rolling board and roll to make a thin circle.
  6. Prick all over with a fork, cut out small papdis with a glass or cutter.
  7. Repeat the process for remaining dough.
  8. Heat oil in a wok (kadai), deep fry them till they become golden brown and crisp.
  9. Transfer to a plate and soak the excess oil in a tissue paper.
  10. Allow to cool, place in a air-tight container.

To Serve:

  1. Crush coarsely the papdis, arrange in a shallow bowl or plate.
  2. Add potato cubes and chickpeas and onion.
  3. Sprinkle chaat masala, cumin powder, salt and red chilli powder.
  4. Top with yogurt, tamarind chutney and green chutney.
  5. Garnish with coriander leaves and sev, serve immediately.


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