Street vendors selling golgappas can be identified by the rectangular glass case filled with the empty pastry shells that sits atop their cart. These vendors usually also sell papri chaat.
To make this chaat, a generous plateful of papris (flaky cumin-flavoured pastry discs) are dressed with curd, potato and chickpea mixture, a generous dollop of unctuous sweet-sour tamarind chutney, green chutney (coriander and green chillies), and the requisite sprinkle of chaat masala. Papri chaat is finger-licking delicious and it is interesting to note that the word chaat means to lick. Papri chaat is easy to prepare at home.
Crispy, spicy, hot and sweet flavours come together to make Papdi Chaat delicious to eat as a snack or as a great meal alternative. Also known as papri chaat or Paapri Chaat, it is a popular fast food served in India. Papri refers to wafers and the word chaat is used for several fast food snacks and meals.
Papri Chaat, which combines potatoes with small crunchy crackers (papris), creating a blend of flavors and textures that delights diners. This dish is complemented with chickpeas, yogurt and a drizzle of chutneys, offering a unique gastronomic experience.
Discover a feast of vibrant flavours that awaken your senses with every bite. From the freshness of local ingredients to the fusion of exotic spices, each dish is designed to offer a unique culinary experience. Bright colours and varied textures intertwine to create a perfect harmony, inviting you to explore a world of delights that not only satisfy the palate but also create memorable moments at every meal. Allow yourself to enjoy this explosion of flavours that celebrates the diversity and creativity of gastronomy.
This iconic dish combines fresh ingredients such as crispy potatoes, spiced chickpeas and a variety of chutneys that add a touch of sweetness, sourness and spiciness. Each bite is a sensory experience that transports those who try it to the vibrant streets of India, where food is an art in itself.
Papri Chaat preparation is a ritual full of color and creativity. Street vendors, known as chaat wallahs, master the technique of mixing and serving these delicious dishes quickly and efficiently. With a touch of creamy yogurt and a sprinkling of chaat masala, chaat becomes a masterpiece that not only satisfies the palate, but also delights the eye. The diversity of ingredients allows each portion to be unique, adapting to the tastes of each diner.
It is enjoyed at family gatherings, festivals and celebrations, creating a bond between friends and loved ones. Sharing a plate of papri chaat invites conversation and joy, becoming the center of attention at any gathering. Thus, the art of chaat lies not only in its preparation but also in its ability to bring people together through an unforgettable culinary experience.
What do you need?
- 1 cup all-purpose flour
- 4 tablespoons of ghee
- 1 teaspoon onion seeds
- Salt to taste
- Vegetable, rapeseed or sunflower oil for frying
- 3 potatoes (boiled, peeled and chopped into small pieces)
- 1 cup chickpeas (boiled and roughly chopped; sprinkled with salt to taste)
- 2 red onions (very finely chopped)
- 2 large tomatoes (very finely chopped)
- 2 cups fine sev (wheat flour vermicelli)
- 2 red teaspoons
- chili powder
- 3 teaspoons of coarse black salt powder
- 2 tablespoons cumin seeds (lightly toasted and powdered)
- 1/4 cup fresh coriander leaves (finely chopped, for garnish)
- 2 cups fresh yogurt (whipped until smooth and cold)
- 1 cup tamarind chutney
- 1 cup mint and coriander chutney
How to do it
Mix flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to a firm and smooth dough. Cover it with a damp cloth and let it rest for 20 minutes.
After the dough has rested, divide it into equal sized balls. Roll the dough balls between your palms until they are soft.
Lightly flour a clean surface and press a flat ball. Roll the dough balls into a circle (1/4 inch thick) using a rolling pin. Use the circle cutter to cut smaller circles on the large circle. Remove the extra dough from the sides of the smaller circles. Set them aside on a lightly floured tray or plate for frying later (these will become Papdis). Repeat until all the dough is used up.
Heat oil for frying in a deep pan over medium heat. When hot, add Papri, few at a time and fry until crispy and golden.
Drain and set the cooked papri aside on absorbent paper. Repeat until all the papris are done. They can be stored for a few weeks if stored in an airtight container.
To serve, first arrange all the ingredients - Papdi, toppings and chutney - on hand. Dip five to six Papdi per person in the yogurt. Then arrange on a plate.
Put a small potato, chickpeas, onion and tomato on each Papdi. When everything is done like this, add a teaspoon of tamarind chutney and mint-coriander chutney on each Papdi.
Sprinkle a handful of sev all over the Papdis on the plate. Sprinkle red chilli powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will become soggy.
Note: The number of papdis you will make from these recipes will depend on how thick you cut them.
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