Papri Chaat
पापड़ी चाट Papri ChaatSay it: PAH-pree chaht
Papri chaat is a beloved Indian street snack built on crisp fried dough wafers called papri. The wafers are layered with boiled potato and chickpeas, then dressed with tangy yogurt, sweet tamarind chutney, and spicy green chutney. A shower of sev, chaat masala, and fresh coriander finishes it. Eaten across northern India, especially in Delhi and Uttar Pradesh, it is a riot of textures and flavors: crunchy, creamy, sweet, sour, and spicy all at once.
Papri Chaat
पापड़ी चाट, Papri Chaat
Pronounced PAH-pree chaht
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Papri (crisp wafers)
Toppings
Method
Make the papri. In a bowl, mix the flour, semolina, and salt. Add the 2 tbsp oil and rub into the flour until it resembles breadcrumbs. Add water a little at a time and knead into a stiff dough. Cover and rest for 15 minutes.
Divide the dough into small balls (about 20) and roll each into a thin 2-inch (5 cm) circle. Prick all over with a fork to prevent puffing.
Heat 2 inches (5 cm) of oil in a deep pan to 350°F (175°C). Fry the papri in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels.
In a bowl, lightly toss the boiled potato cubes and chickpeas with a pinch of salt and half the chaat masala.
To assemble, arrange 5–6 papri on each serving plate. Top with the potato-chickpea mixture.
Spoon the whisked yogurt over the top, then drizzle with tamarind chutney and green chutney.
Sprinkle with sev, the remaining chaat masala, roasted cumin powder, and salt to taste.
Garnish with chopped coriander and pomegranate seeds, if using. Serve immediately so the papri stay crisp.
Regional variants
Some versions add chopped onion, tomato, or a drizzle of garlic chutney; in Mumbai, a similar chaat may include sprouted moong beans.
Cook's notes
- Fry the papri just before serving for maximum crunch; they soften quickly once topped.
- Whisk the yogurt well and chill it beforehand for a refreshing contrast.
- Adjust the chutneys to your taste—more tamarind for sweetness, more green chutney for heat.
Serve with
Serve as a snack or starter, with extra chutneys on the side.
Make ahead and storage
Papri can be fried and stored in an airtight container for up to 3 days. Assemble just before serving.
