Papdi Chaat

Papdi Chaat is one of India’s famous street food and most people swear by it. Any time of the year, any occasion and people like having Papdi Chaat. The base is Maida or All Purpose Flour and it’s deep fried. I’ve had Papdi Chaat standing on the roadside many a times but today when I made from scratch I loved my fruit of labour, the outcome was just ‘yum’

Course – Snack

Cuisine – Indian

Author – Madhu’s Kitchen

Difficulty level – Easy

Serves -3 people

Preparation time -20 mins, Cooking time-35 mins


For the Papdi

1 cup Maida or All Purpose Flour

1/2 cup Whole wheat flour

2 Tbsp Besan or chickpea flour


1/2 tsp ajwain

2 Tbsp ghee

Chilled water

Oil to fry

For the Filling

2-3 medium size potatoes

1 medium size tomato

1 medium size onion

2 Tbsp Aamchur powder

1/2 tsp red chilli powder

1/2 Tbsp dalmuth powder coarsely crushed

2 Tbsp yogurt

For the Chutney

2-3 sprigs of coriander leaves

Few mint leaves

1 small onion chopped

Few green chillies

1/2 tsp oil

1 ice cube


In a cooker add water and add potatoes to boil in three whistles. Set aside. Drain, cool, peel and coarsely mash the potatoes. Add Aamchur powder and red chilli powder. Set aside. In a bowl add Maida, Ata, Besan, salt, ajwain, ghee to make the dough. Add chilled water to make a hard dough, cover and set aside for 20 mins. Roll the dough with rolling pin and with a small bowl make circular shapes. Prick with a fork all across and set aside. Heat oil in a saucepan and on low-medium heat fry the Papdi. Set aside. When plating put the Papdi, add coarsely crushed potatoes, chopped tomatoes, coriander-mint Chutney, Aamchur powder, yogurt and coarsely crushed dalmuth powder. Enjoy 😊

Papdi Chaat
Mash the potatoes with Aamchur powder and red chilli powder
Ata, Maida, Besan, ghee, salt, ajwain, chilled water to make the dough
Make the dough
Make small ones
Prick with fork
Fry in oil
Chutney of coriander-mint
Coarsely crush
Assemble the fillings
Enjoy Papdi Chaat

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