Thursday, October 10, 2013

Papdi Chaat

Papdi Chaat


For papdi:

  • 1 cup all purpose flour (maida)
  • 1 table spoon oil
  • 1/2 table spoon cumin seeds (jeera)
  • 1/2 table spoon onion seeds (kalonji)
  • 1 tea spoon tea spoon
  • luke warm water for kneading 
  • oil for frying

For Chaat:

  • 1/2 cup curd 
  • 2 boiled mashed potato's 
  • Tamarind sweet chutney
  • tomato's chopped
  • Green chilies chopped
  • Cilantro leaves chopped
  • 1/2 tea spoon red chili powder
  • 1/2 tea spoon chat masala
  • 3 to 4  table spoon sev
  • 1/2 tea spoon salt


For papdi:

Take Maida in big bowl add jeera, kalong, salt  and spoon of oil , mix it well.
Slowly add water in that and make a soft smooth dough, cover the dough and make 
Heat oil in a pan.
Make a very small balls, rolled out thin ans small roties.
Make deep dents in a roti using knife or fork. 
Deep fry the  roties in  medium heat, flip it with both sides until roties get golden brown.
Don't fry it too much as it will turn too dark.
Remove in tissue paper.
Cool and store it in air tight box. You can store it for more then 15 days.


Take a serving plate.
Take mashed potato's add little salt in that and mix well.
Take curd in bowl add pinch of salt and mix well with spoon, that would be creamy.  
Place 6 to 7 papdies, layer a mashed potato's.
Drizzle curd with a spoon evenly above the potato's , it depends how much curd  you want but 3 to 4 spoon curd with be sufficient .
Pour the tamarind  above that.
Sprinkle chopped tomato's, green chili's , red chili powder and chat masala and then sev and at the last cilantro leaves.
Serve Immediately.


  • Prepare all the things but don't make the chat earlier, otherwise it will not be crunchy. 
  • If you don't have time so you can buy papdi from the store as well , its easily available in the  store. 


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