Papdi Chaat Recipes

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PAPDI CHAAT RECIPE



Papdi Chaat Recipe image

Also known as Dahi papdi chaat, this is a popular street snack from North India. Crisp fried puris are topped with mung beans sprouts or chickpeas, yogurt, sweet, sour and sour chutney. It is finished with a garnish of crispy sev.

Provided by Swasthi

Categories     Snack

Time 15m

Number Of Ingredients 32

15 papdi (or puri (baked or fried))
1 medium potato (boiled or steamed & chopped or air fried)
½ cup moong sprouts (or white chickpeas (boiled or steamed, optional))
½ cup curd (thick, fresh / dahi / yogurt)
1 tablespoon sugar
1 medium onion (chopped finely)
2 tablespoons coriander leaves (fine chopped)
½ cup nylon sev
¼ to ½ teaspoon roasted cumin powder ((or 1 teaspoon cumin seeds, refer notes))
½ teaspoon chaat masala
2 cup coriander leaves
½ to ¾ cup mint leaves ((pudina))
2 green chili ((adjust to taste))
¼ inch ginger ((peeled))
1 garlic clove ((optional))
½ teaspoon cumin seeds ((jeera))
1 to 2 teaspoons Lemon juice ((adjust to taste))
1 to 2 tablespoons roasted chana dal (or roasted peanuts or bread slice)
¼ teaspoon salt ((adjust to taste))
1 to 2 tablespoons water ((only as needed))
¼ cup tamarind ((seedless))
½ cup jaggery ( or ¼ cup jaggery & ¼ cup dates (seedless) (use as needed))
Water ( as needed)
Salt ( to taste)
¼ to ½ teaspoon ginger powder
½ teaspoon roasted cumin powder
¼ to ½ teaspoon red chili powder
½ teaspoon coriander powder (or garam masala)
12 to 14 red chilies ( deseeded (preferably kashmiri, not hot variety))
3 to 4 garlic cloves (medium )
salt (as needed)
½ teaspoon sugar

Steps:

  • Add coriander, mint, garlic, ginger, chili, cumin, salt and lemon juice to a mixer jar along with fried gram (optional).
  • Pour water just as needed and blend to a fine thick chutney.
  • Soak tamarind, jaggery and dates (optional) in hot water.
  • Boil until they soften.
  • Add chili powder, cumin, coriander powder, salt, red chili or powder.
  • Cool this and blend well. If needed add more water.
  • Pass through a strainer. If you have not used dates you can skip blending and just pass through the strainer.
  • Taste it and add more or less jaggery to suit your taste.
  • You can skip this section and just sprinkle some red chili powder over the potatoes.
  • Add red chilies to a bowl and soak them in little hot water until they soften.
  • Blend them in a small jar with garlic & little sugar to a smooth chutney.
  • Use water as needed and blend to a thick paste.
  • Add curd and sugar to a bowl and beat well until smooth.
  • Pour water if desired to the chutneys to bring to a consistency. Thicker chutney will keep your papdis crisp.
  • Place papdis in individual serving plates.
  • Slice or chop the boiled potatoes and place them over the papdis.
  • Next add steamed moong sprouts (optional).
  • Add some garlic chilli chutney and then freshly chopped onions and then yogurt.
  • Add little green chutney & then the tamarind dates chutney.
  • Sprinkle a dash of cumin / jeera powder and chaat masala.
  • Sprinkle generous amount of nylon sev and then chopped coriander leaves.
  • Serve papdi chaat right away after assembling.

Nutrition Facts : Calories 506 kcal, Carbohydrate 97 g, Protein 30 g, Fat 6 g, Sodium 274 mg, Fiber 16 g, Sugar 33 g, ServingSize 1 serving

PAPDI CHAAT



Papdi Chaat image

Papdi chaat is a popular North Indian street food snack filled with a variety of mouth-watering textures, flavors and consists of papdi (fried flour crackers), boiled chickpeas, potatoes, chutneys and curd (yogurt.

Provided by Dassana Amit

Categories     Snacks

Time 9h20m

Number Of Ingredients 37

1 cup dried chickpeas (- swap with 2.5 to 3 cups cooked or canned chickpeas)
2 cups water (- for pressure cooking chickpeas)
½ teaspoon salt
1 potato (- medium to large)
24 to 30 papdi (crispy puri or flour crackers)
1 cup curd ((yogurt) - whisked till smooth, cold and fresh )
1 onion (small to medium, finely chopped - optional)
1 tomato (small to medium, finely chopped - optional)
¼ cup chopped coriander leaves
½ cup Mint-Coriander Chutney (- recipe ingredients and method below)
½ cup tamarind dates chutney (- recipe ingredients and method below)
¼ cup chilli garlic chutney (- recipe ingredients and method below, optional)
1 teaspoon kashmiri red chili powder (- optional)
1 teaspoon roasted cumin powder
1 to 2 teaspoons chaat masala
1 teaspoon black salt (or edible rock salt or regular salt, add as required)
¼ to ⅓ cup pomegranate arils (- optional)
1 to 2 teaspoons lemon juice (or lime juice, optional)
½ cup sev (- optional)
1 cup chopped mint leaves
½ cup chopped coriander leaves
1 green chili (chopped or add as required)
1 to 2 teaspoon lemon juice (or lime juice - preserves the green color of the chutney)
salt (as required)
½ cup tamarind
½ cup seedless dates
½ cup jaggery
½ teaspoon dry ginger powder ((ground ginger))
1 teaspoon Coriander Powder
1 teaspoon roasted cumin powder
½ teaspoon red chili powder (- optional)
2 cups water (or add as required)
salt (or black salt, add as required)
18 to 20 garlic cloves (- medium to large sized)
2 teaspoons kashmiri red chilli powder
¼ teaspoon salt (or add as required)
2 to 3 tablespoons water (or add as required, for blending or grinding)

Steps:

  • If you wanna add chickpeas to the papdi chaat, then some effort is needed. This is if you don't want to use canned chickpeas.
  • Rinse chickpeas in water a couple of times. Soak them in 3 cups water overnight or for 8 to 9 hours.
  • Later drain the soaked water and rinse the chickpeas again a few time. Add the chickpeas to a 2 litre pressure cooker together with water and salt.
  • If you want to cook potato, then keep a potato in steel bowl. Place this steel bowl with the potato in it on the chickpeas and water mixture in the cooker. The potato and chickpeas will be cooked together.
  • Cover the cooker tightly with the lid and pressure cook on medium heat until the pressure starts building and you hear the hissing sound in the cooker. Then lower the heat a bit and pressure cook for 10 to 12 whistles.
  • When the pressure settles on its own in the cooker then only remove the lid.
  • Check the potato by piercing it with a knife or fork. It should be tender, soft and the knife or fork should easily pass through it. Lift the potato with a pasta tong and set it aside to cool at room temperature.
  • Check to see if the chickpeas are cooked. They should have a soft melt-in-the-mouth texture. Drain the water and set the cooked chickpeas aside.
  • Blend all the ingredients with very little water to a smooth and fine consistency.
  • Set aside or refrigerate in a small covered container or jar.
  • Boil the tamarind and dates in water.
  • When they become soft add the jaggery and the spice powders and salt.
  • Cook further till the jaggery melts.
  • Switch off the heat and let the mixture cool.
  • Grind the chutney mixture to a fine and smooth paste. Seive the chutney through a strainer if needed. Add more salt if required.
  • If the chutney becomes too thick add some water to liquidize it.
  • Peel the garlic cloves and rinse them in water. Add them together with the kashmiri red chilli powder, salt and water to a small blender or chutney grinder jar or a spice grinder.
  • Blend to a smooth and fine consistency without any tiny chunks or bits.
  • Transfer the red chutney in a small bowl and set aside.
  • Arrange 6 to 8 papdi in a shallow bowl or plate.
  • Top it up with some of the chopped boiled potato cubes and cooked chickpeas.
  • You can add chopped onions and tomatoes at this point, but it is optional.
  • Sprinkle some chaat masala, roasted cumin powder and optionally kashmiri red chili powder on it, if you want at this step.
  • Top these with whisked cold curd (yogurt) as you like.
  • Top it up evenly with 1 to 2 tablespoons of the green chutney as much as you want.
  • Then add 2 to 3 tablespoons of the sweet tamarind chutney and 1 to 2 teaspoons of the spicy chilli garlic chutney evenly. According to your taste preferences you can add less or more of each chutney.
  • Sprinkle some chaat masala, red chili powder, cumin powder and black salt or regular salt.
  • Garnish with coriander leaves and pomegranate arils. Sprinkle sev on top and this step is also optional.
  • Add a dash of lemon juice to the papri chaat if you prefer.
  • Serve papdi chaat immediately.

Nutrition Facts : Calories 706 kcal, Carbohydrate 139 g, Protein 22 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 1735 mg, Fiber 28 g, Sugar 67 g, UnsaturatedFat 8 g, ServingSize 1 serving

INDIAN PAPDI CHAAT



Indian Papdi Chaat image

Tangy, hot, and sweet flavors combine to make this crunchy Indian papdi chaat recipe, which is delicious to eat as a snack or a meal.

Provided by Petrina Verma Sarkar

Categories     Appetizer     Snack

Time 35m

Yield 4

Number Of Ingredients 22

For the Papdi Dough
1 cup all-purpose flour
1/4 cup ghee
1 teaspoon onion seeds
1 teaspoon Kosher salt
About 1/3 cup water
Vegetable oil, canola, or sunflower oil (for frying)
For the Toppings
5 large potatoes
1 (15-ounce) can chickpeas (drained and rinsed)
Kosher salt to taste
For Assembly and Serving
2 cups fresh yogurt (whisked until smooth)
2 red onions (finely chopped)
2 large tomatoes (finely chopped)
1 cup tamarind chutney
1 cup mint-coriander chutney
2 cups fine sev or gram flour
2 teaspoons red chili powder
2 tablespoons cumin seeds (gently roasted and ground)
3 teaspoons powdered black rock salt
Garnish: 1/4 cup fresh coriander leaves (finely chopped)

Steps:

  • Gather the dough ingredients.
  • Mix the flour, ghee, onion seeds, and salt in a bowl. Add the water, a spoonful at a time, and knead until you get a firm, smooth dough.
  • Cover the dough with a damp cloth and allow it to rest for 20 minutes.
  • Divide the dough into equal-sized balls. Roll the dough balls between your palms until smooth.
  • Lightly flour a clean rolling surface and press one ball flat.
  • Roll the dough balls out into 1/4-inch-thick circles using a rolling pin.
  • Use a circular cookie cutter to cut out small circles, fitting as many as you can in each rolled out dough circle. Place them on a lightly floured tray or plate.
  • Repeat until all the dough is used up.
  • Heat the oil for frying in a deep pan over medium heat.
  • When the oil is hot, add the papdi a few at a time and fry until they are crisp and pale golden.
  • Drain on paper towel.
  • Repeat until all papdis are made and set aside.
  • Gather the ingredients.
  • Wash, peel, and dice the potatoes.
  • In a medium pot, add the potatoes and enough water to cover. Boil until fork-tender.
  • Drain and set aside.
  • Boil the chickpeas covered with water until fork tender. Drain and place in a small bowl. If using canned chickpeas drain and place in a bowl.
  • Using a fork or a masher, mash the chickpeas to a coarse texture. Use a pinch of salt if preferred.
  • Set up all of the components in a comfortable workspace: papdis, toppings, and sauces.
  • Using 5 to 6 papdis per person arranged on a plate, pour one tablespoon of yogurt on top of each papdi.
  • Top each papdi with a teaspoon of cooked potato, some mashed chickpeas, onions, and tomatoes.
  • Drizzle one teaspoon each of tamarind and mint chutney on each papdi.
  • Sprinkle a handful of sev all over the papdis on the plate.
  • Sprinkle red chili powder, powdered cumin, and black rock salt on the papdis and garnish with the chopped coriander leaves.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 1359 kcal, Carbohydrate 201 g, Cholesterol 40 mg, Fiber 27 g, Protein 44 g, SaturatedFat 12 g, Sodium 1457 mg, Sugar 45 g, Fat 46 g, ServingSize Up to 4 servings, UnsaturatedFat 0 g

INDIAN PAPDI CHAAT STREET FOOD SNACK RECIPE



Indian Papdi Chaat Street Food Snack Recipe image

Layers of textures and flavors abound in this homemade papdi chaat recipe. The perfect street food snack!

Provided by Katie Hale

Categories     Appetizer

Time 45m

Number Of Ingredients 22

1 cup whole wheat flour
1 tsp salt
1/4 cup semolina
1 tsp carom seeds
1 tsp Olive oil
1/3 cup water (more or less as needed)
vegetable Oil for Frying
3/4 cup mint leaves (chopped)
1/4 cup coriander leaves (chopped)
1/2 tbsp salt (more or less to taste)
2 to 3 green chiles (diced)
2 tbsp tamarind paste
1/2 cup mango (peeled and chopped)
1 tbsp jaggery (alternately use brown sugar)
Pinch salt
1/4 cup cooked cubed potatoes
1/4 cup cooked chickpeas
1/2 cup curd or yogurt
1/2 tbsp red chili powder (roasted)
1 tbsp ground cumin (roasted)
1 tsp black salt
4 mint leaves

Steps:

  • In a large bowl, whisk together the whole wheat flour, salt, semolina, and carom seeds.
  • Mix in the oil and stir until it becomes crumbly.
  • Add water, a tablespoon at a time, until a dough forms then set aside to rest for 15-minutes.
  • After 15-minutes, take small portions of the dough, and roll into small discs around 1 1/2" in diameter.
  • Make indents on the rolled dough using a fork. This will keep the dough from puffing up too much while frying.
  • Heat at least 1" oil in a saucepan until 350°F.
  • Drop the dough rounds into the hot oil making sure not to crowd the pan, and fry until golden brown. Usually, less than 2 minutes per round is needed. Repeat until all dough is fried.
  • Remove from the oil and drain on paper towels.
  • In a small bowl, combine the mint leaves, coriander leaves, salt, green chilis and tamarind paste. Stir until well combined then set aside.
  • In a separate small bowl, mix together the mango, jaggery (sugar), and salt then set aside.
  • In a bowl or plate, place a layer of papadis (fried disc) on the bottom.
  • Top with potatoes and chickpeas.
  • Then pour over curd or yogurt.
  • Add both chutneys, a bit of the roasted spices, and a few mint leaves and onion on top.

Nutrition Facts : Calories 627 kcal, Carbohydrate 102.5 g, Protein 17.5 g, Fat 17.2 g, SaturatedFat 2.7 g, Cholesterol 2 mg, Sodium 1205 mg, Fiber 10.3 g, Sugar 21.2 g, ServingSize 1 serving

DAHI PAPDI CHAAT RECIPE ( PAPRI CHAAT RECIPE )



Dahi papdi chaat recipe ( Papri chaat recipe ) image

This Dahi papdi chaat recipe is one of the tastiest sweet chaat recipes in India, where crispy papdis are top with chopped potatoes, onions, curd, chaat chutneys, and garnish with a few indian spices, sev, and coriander leaves.

Provided by Koushik

Categories     Snack

Time 1h20m

Number Of Ingredients 32

250 to 300 grams maidaall-purpose flour
80 to 100 grams sooji or semolina
1 tsp salt
1 tsp baking soda.
1 tsp kalonji black carway seed
Water required for kneading dough
3 to 4 medium size chopped boiled potatoes
80 to 100 grams boil chickpeas
2 medium size chopped onions
150 to 200 grams beat sweet yogurt
2 to 3 tbsp chopped coriander leaves
50 grams sev or bhujia
1 to 2 tsp red chilli powder adjust as per need
1 to 2 tsp chaat masala powderadjust as per need
1 to 2 tsp roasted cumin powder adjust as per need
60 grams of tamarind
100 grams of jaggery
1 tsp cumin powder
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
100 ml wateradjust depending upon thickness
200 grams of fresh coriander leaves.
50 grams of pudina leaves
1 tbsp ginger-garlic chopped
2 to 3 green chili chopped
2 to 3 clove
1 tsp cumin seed
½ tsp amchur powder
3 tbsp chopped onions optional
Salt to taste
Dash of wateradd more if required

Steps:

  • At first, for basic preparation of papdi chaat boil potatoes in a pressure cooker for up to 5 to 6 whistles.
  • When potatoes become cool a little bit, then peel and chopped them for assembling chaat.
  • Also boil some chickpeas, if you want to add in papdi chat.
  • Furthermore, set aside chopped onions, fresh coriander leaves, green chili, and sev in a separate bowl.
  • Now for preparing sweet tamarind chutney for papdi chaat in a bowl we add tamarind and pour some warm water.
  • Then, gently squeeze each tamarind and deseeded them and pass it through a strainer and make it a smooth mixture.
  • After that, pour water, tamarind mixture, jaggery, red chili powder, coriander powder, cumin powder, and pinch of salt into a pan.
  • Mix everything, and let them simmer until it becomes a slightly thicker consistency.
  • Also, check the test of sweetness if needed and add more jaggery.
  • Then, transfer this sweet tamarind chutney to a container for later use.
  • Now for, making green chutney for papri chaat in a blender mix chopped onions, green chili, and a tbsp of chopped ginger-garlic, fresh coriander leaves, pudina leaves,
  • Furthermore, sprinkle a tsp of cumin seed, amchur powder(dry mango powder), lemon juice, a pinch of salt, and a dash of water.
  • Now, blend it and make smooth green chutney.
  • If chutney becomes very thick you can add a little water and set it aside for later usage.
  • Now for making homemade papdi recipe in a large bowl pour maida or all-purpose flour suji, black gram, salt, and soda, and mix together.
  • Then pour water in batches and knead the dough until you get a non-sticky soft dough and rest for some time.
  • After that cut the dough into equal sizes.
  • Pick a small dough, and make a circular medium thickness shape just like roti.
  • Prick all over the circular shape using a fork, which helps to retain a flat shape while frying.
  • Next cut the dough into a circular shape.
  • Heat oil in a pan and fried this puri one by one on a medium-high flame until it becomes crispy and golden brown from both sides.
  • Now for making dahi papdi chaat recipe place this crispy flat poori on a serving plate.
  • Then add chopped potatoes, chopped onions, and boiled chickpeas on top of them.
  • Whisk curd with adding a pinch of salt, sugar in it and pour on top of papdis.
  • After that, add a few tablespoons of sweet tamarind chutney, green chutney.
  • Furthermore, sprinkle roasted cumin powder, chat masala powder, red chili powder, and a few tablespoons of bhujia or sev.
  • Finally, our papdi chaat recipe is completed now garnish with freshly chopped coriander leaves and serve hot immediately as your evening snacks.

Nutrition Facts : Calories 11117 calories, Carbohydrate 2101 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 98 grams fat, Fiber 238 grams fiber, Protein 442 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4, Sodium 1818 milligrams sodium, Sugar 136 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 62 grams unsaturated fat

PAPDI RECIPE | PAPDI FOR CHAAT | HOW TO MAKE FRIED PAPDI



papdi recipe | papdi for chaat | how to make fried papdi image

easy papdi recipe | papdi for chaat | how to make fried papdi

Provided by HEBBARS KITCHEN

Categories     Snack

Time 40m

Number Of Ingredients 7

2 cup wheat flour / atta
¼ cup rava / semolina / suji (fine)
1 tsp ajwain / carom seeds
¾ tsp salt
2 tbsp oil
½ cup water
oil for frying

Steps:

  • firstly, in a large mixing bowl take 2 cup wheat flour and ¼ cup rava.
  • add 1 tsp ajwain, ¾ tsp salt and 2 tbsp oil.
  • crumble and mix well making sure to form a moist flour.
  • knead the dough well-adding water as required.
  • knead a tight dough as of poori.
  • now divide the dough into half.
  • dust wheat flour and roll slightly thick as of poori.
  • using a cookie cutter/glass cut small round puri.
  • prick the papdi with a fork to prevent from puffing up.
  • fry the papri in medium hot oil. alternatively, bake in a preheated oven at 180-degree celsius for 15-20 minutes.
  • fry on low flame till the papdi floats. this takes approx 1-2 minutes.
  • now continue to fry on low to medium flame till they turn crispy and golden in colour.
  • drain off the papri over kitchen paper to absorb excess oil.
  • finally, serve papdi with evening chai or store in airtight container for a month to prepare papdi chaat

PAPDI CHAAT



Papdi Chaat image

Chaat is a broad term for savory vegetarian snacks. This version is from Nidhi Jalan, founder of Brooklyn-based Masala Mama -- maker of artisan Indian simmer sauces (we love the Coconut Curry). Nidhi has wonderful childhood memories of eating chaat on-the-spot from street vendors in Kolkata. She likens this personal favorite to nachos and almost prefers tortilla chips over the traditional papdi (small flour-based wafers). It's a flavor explosion of tangy, sweet, salty and spicy.

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 21

3 medium-boiled potatoes, skins removed, chopped
1 cup canned chickpeas, rinsed and drained
1/4 teaspoon chili powder
1/4 teaspoon roasted ground cumin (see Cook's Note)
1/4 teaspoon fine Indian black salt (kala namak) (see Cook's Note)
1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin
2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups)
One 1/2-inch piece fresh ginger
1/2 bunch fresh mint leaves (about 1/2 cup)
Juice from 1 large lime (about 2 tablespoons)
Kosher salt
2 cups Greek yogurt
1/4 teaspoon roasted ground cumin
Kosher salt
5 cups round tortilla chips (about 4 ounces) or papdi (see Cook's Note)
1 small red onion, finely chopped
Tamarind-date chutney, such as Deep brand
1 tablespoon chaat masala (see Cook's Note)
3/4 cup sev (see Cook's Note)

Steps:

  • For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
  • For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.)
  • For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
  • Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.

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  • Take a bowl and add yoghurt to it. Whisk the yoghurt until smooth. Add salt and sugar to the yoghurt and mix well so that the flavour gets incorporated.
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4.8/5 (4)
Total Time 25 mins
Category Snack
Calories 100 per serving
  • Papri Chaat is a quick and easy recipe to go for! Here’s how you go about preparing this dish by following some simple steps: To make this party snack recipe, begin with boiling the potatoes and the chutneys. Take a plate and crush few papris in a plate. You can also spread the papris on the plate. Once done, add the chopped potatoes on it. Then pour some green chutney, sweet chutney, curd and salt over the papris and potatoes.
  • Then again crush 2 or 3 papris on top of the chutneys. Garnish the chaat with black salt, red chilli powder, chaat masala, cumin powder, coriander leaves and sev. Papri Chaat tastes the best when served chilled. Serve this easy snack recipe to your family and friends.


PAPDI (PAPRI) CHAAT - MANJULA'S KITCHEN - INDIAN ...
2008-09-22 Making Papdi: Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough. Cover the dough and set aside for 15 minutes or more. Divide …
From manjulaskitchen.com
Reviews 68
Category Appetizer, Snack
Cuisine Indian
  • Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.


DAHI PAPDI CHAAT RECIPE | DAHI PAPRI CHAAT | PAPDI CHAAT ...
2020-06-01 dahi papdi chaat recipe | dahi papri chaat | papdi chaat recipe with a detailed photo and video recipe. an easy and quick yoghurt based chaat recipe made with deep-fried flat puri with other chaat chutneys. it is a popular north indian chaat recipe known for its sweet, sour and spicy taste it has to offer. this chaat recipe is typically served as a dessert after spicy chaat …
From hebbarskitchen.com
4.8/5 (166)
Category Chaat
Cuisine Indian Street Food
Total Time 4 mins
  • firstly, in a serving plate take 13 papdi. to prepare homemade papdi using wheat flour check out my papdi recipe.


EASY PAPDI CHAAT RECIPE - SHARMIS PASSIONS
2016-01-02 This Papdi Chaat is a healthy option with baked whole wheat papdis as base.As I’ve mentioned already I looked for healthy chaat recipes to satify my chaat cravings during my pregnancy.. I made the papdis, chaat chutneys the previous day and enjoyed the chaat the next day.Mittu too loved it with curd and enjoyed dahi papdi chaat.There are a lot variations to this papdi chaat …
From sharmispassions.com
Reviews 5
Category Snack
Servings 2
Estimated Reading Time 2 mins
  • Now add green chutney, add chopped onion,sev and finally garnish with coriander leaves.Sprinkle chat masala powder.


PAPDI CHAAT RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
2021-03-19 About The Recipe. A popular North Indian chaat, papdi chaat is a delicious snack, that has all the flavors in one bite – spicy, sweet, and tangy. Also known as papri chaat, dahi papri chaat, aloo papdi chaat, or chaat papdi…
From whiskaffair.com
4.4/5 (17)
Total Time 20 mins
Category Chaat, Snack
Calories 35 per serving
  • Start by preparing the ingredients. Make the papdi at home or use store-bought ones. Chill the yogurt for at least 3-4 hours. Boil the potatoes until soft. Peel them and cube them into ½ inch cubes. Soak the chickpeas for 6-8 hours and then boil them with some salt until tender.
  • Add 1 and ½ cup chilled yogurt and 2 tsp sugar to a medium size mixing bowl and whisk using a wire whisk until sugar is dissolved.


PAPDI CHAAT RECIPE | INDIAN RECIPES | TESCO REAL FOOD
2021-02-04 Papdi chaat recipe. 1 star; 2 star; 3 star; 4 star; 5 star; 8 ratings Rate. Combine potatoes with traditional Indian spices, coriander and mint chutney, and a chaat topping in this special dish. Monica Haldar, who wrote this recipe, teaches home-style, regional Indian cookery in Manchester. See method . Serves 6 (as a snack) 25 mins to prepare and 15 mins to cook; 351 calories / serving ...
From realfood.tesco.com
5/5 (8)
Total Time 40 mins
Category Side Dish
Calories 351 per serving


PAPDI ( FOR CHAAT) RECIPE - TARLA DALAL
2021-01-25 1 tbsp oil. salt to taste. oil for deep-frying. Method. Method. Combine the whole wheat flour, semolina, oil and salt in a deep bowl and knead into a firm dough using enough water. Divide the dough into 60 equal portions. Roll each portion into a 50 mm. (2”) diameter circle and prick them using a fork at regular intervals.
From tarladalal.com
5/5 (1)
Energy 34 cal
Carbohydrates 1.9 g
Fiber 0.3 g


PAPDI CHAAT RECIPE - GREAT BRITISH CHEFS
2015-10-15 Papdi chaat is traditionally eaten as a type of street food, although this delicious vegetarian recipe by Alfred Prasad is perfect served as an Indian snack or side dish. Papdi are lightly spiced crackers which are generally deep fried or baked and should be available from Indian grocery shops or some larger supermarkets.
From greatbritishchefs.com
Servings 4
Estimated Reading Time 2 mins
Category Side


DAHI PAPDI CHAAT RECIPE | CRISPY & KHASTA HOME-MADE PAPDI ...
2021-10-30 Welcome! Log into your account. your username. your password
From madstulle.com


PAPDI CHAAT ( VEGAN GLUTEN-FREE HEALTHY ) - CARVE YOUR CRAVING
2021-10-06 Papdi chaat is a popular North Indian street food recipe mostly eaten as an appetizer or a snack. It is even known as dahi papdi chaat and aloo papri chaat. Papdi is crispy round puri that is layered with potatoes and chickpea followed by chutneys, sev and onions.
From carveyourcraving.com


PAPDI CHAAT RECIPE, बाज़ार जैसी बढ़िया पापड़ी चाट घर …
Bandwidth test presenting for you chaat papri recipe in Hindi. it is also known as papri chaat recipe in Hindi, papdi chaat, Dahi papdi chaat. let's go f...
From youtube.com


PAPDI CHAAT (VEGETARIAN) – HONEY, WHATS COOKING
2021-10-30 Papdi Chaat is a highly popular Indian street food that is prepared with crispy chips, and then topped with potatoes, onions, chickpeas, yogurt, green & tamarind chutneys, along with some spices. Papdi Chaat is a delightful combination of sweet, savory, and spicy flavors. Can I make this recipe vegan, gluten-free? For vegan: you can omit yogurt, or use a vegan yogurt you love. I’ll be …
From honeywhatscooking.com


10-MINUTE CHAAT RECIPES TO SPICE UP YOUR DIWALI PARTY ...
2 days ago 03 /7 Papdi Chaat Place 7-9 crushed papdi in a plate. Add boiled white chana (seasoned with salt and pepper), add some mashed potato, black pepper, salt, ½ …
From timesofindia.indiatimes.com


5 AMAZING CHAAT RECIPES THAT YOU WILL LOVE
2021-10-06 5 Amazing Chaat Recipes That You Will Love. Any street in North India will have vendors selling various street foods such as Aloo Chaat, Papdi Chaat, and the famed Dahi Bhalla Chaat. These are simple to make, and everyone enjoys them. Chaat is a dish that originated in the streets of North India and has since become popular all over the world.
From food.ndtv.com


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