Delhi Style Papdi Chaat

Ingredients

• 1/4 cup Fine Semolina (Suji) (sifted, fine grade)
• 1 cup Whole Wheat Flour (all‑purpose whole wheat flour)
• 1/2 tsp Salt
• 1/2 tsp Sugar (balances flavor in the dough)
• 2 cup Vegetable Oil (for deep frying papdi and dals)
• 1/2 cup Chickpeas (Chana Dal) (dry, soaked 2 hours)
• 1/2 cup Green Moong Dal (dry, soaked 2 hours (or overnight))
• 2 medium Potatoes (boiled, peeled and diced)
• 1 cup Plain Yogurt (full‑fat, whisked)
• 1/4 cup Sweet Tamarind Chutney (store‑bought or homemade)
• 1/4 cup Green Coriander Chutney (coriander‑mint chutney)
• 2 tsp Anukriti Magic Masala (or Chaat Masala) (spice blend for chaat)
• 1 tsp Roasted Cumin Powder
• 1/2 tsp Red Chili Powder (adjust to heat preference)
• 2 tbsp Fresh Coriander Leaves (finely chopped)
• 1/2 cup Sev (crispy gram flour noodles)
• 1/4 cup Flattened Rice (Poha) (dry, lightly fried before adding)

Instructions

1. Make Stiff Papdi Dough

   In a mixing bowl combine 1/4 cup fine semolina, 1 cup whole wheat flour, 1/2 tsp salt and 1/2 tsp sugar. Bring 1/2 cup water to a rolling boil and pour it over the dry mixture while stirring continuously to form a very stiff dough. Knead briefly until smooth.

   Time: PT10M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 20 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT20M

3. Roll and Cut Papdi Circles

   Divide the dough into equal portions (about 12‑14). On a lightly floured surface roll each portion as thin as a regular roti (≈2 mm). Using a 2½‑inch round cutter, cut circles.

   Time: PT10M

4. Dry the Papdi

   Place the cut circles on a clean kitchen cloth and let them air‑dry for 15‑20 minutes until they feel slightly firm to the touch.

   Time: PT20M

5. First Fry – High Heat

   Heat 2 cups oil in a deep pan to high heat (≈190°C). Fry the papdi circles a few at a time for 5‑7 seconds until they puff up slightly. Remove with a slotted spoon and set aside on paper towels.

   Time: PT5M

   Temperature: 190°C

6. Second Fry – Low Heat

   Reduce the flame to medium‑low (≈150°C). Return the partially fried papdi to the oil and fry until golden brown and crisp, about 30‑40 seconds. Drain and let cool completely.

   Time: PT5M

   Temperature: 150°C

7. Soak Chickpeas and Moong Dal

   Rinse 1/2 cup chickpeas and 1/2 cup green moong dal. Soak each in separate bowls of water for at least 2 hours (or overnight).

   Time: PT2H

8. Cook the Dals

   Drain the soaked dals. Add each to a pressure cooker with fresh water, a pinch of salt, and cook on high flame until you hear one whistle (≈5 minutes). Release pressure, drain, and set aside.

   Time: PT10M

9. Fry the Cooked Dals

   Heat 1 cup oil in the same pan over medium heat. Add the boiled chickpeas first; fry until they turn golden and start to crack (≈2‑3 minutes). Remove and set aside. Repeat with the moong dal. Drain on paper towels.

   Time: PT5M

   Temperature: 180°C

10. Assemble the Papdi Chaat

    On a large serving plate arrange the cooled papdi circles. Top each with a spoonful of boiled diced potatoes, a handful of fried chickpeas, a handful of fried moong dal, a drizzle of yogurt, sweet tamarind chutney and green coriander chutney. Sprinkle Anukriti Magic Masala, roasted cumin powder, red chili powder, fresh coriander, sev and lightly fried poha. Serve immediately.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fine Semolina (Suji): Coarse semolina
• Instead of Whole Wheat Flour: All‑purpose flour (will be less crisp)
• Instead of Sugar: Honey (use less)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Chickpeas (Chana Dal): Split Bengal gram
• Instead of Green Moong Dal: Yellow moong dal
• Instead of Potatoes: Sweet potatoes
• Instead of Plain Yogurt: Greek yogurt (thinner)
• Instead of Sweet Tamarind Chutney: Date‑jaggery chutney
• Instead of Green Coriander Chutney: Mint chutney
• Instead of Anukriti Magic Masala (or Chaat Masala): Ready‑made chaat masala
• Instead of Red Chili Powder: Paprika (mild)
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Sev: Puffed rice
• Instead of Flattened Rice (Poha): Roasted peanuts

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Rolling Board or Clean Surface
• Sharp Knife or Circle Cutter
• Clean Kitchen Cloth
• Deep Frying Pan / Kadhai
• Slotted Spoon
• Pressure Cooker
• Strainer
• Serving Plate

Critical Steps — Do Not Skip

• Forming a very stiff dough with boiling water
• Drying the papdi circles before frying
• Double‑frying papdi (high heat then low heat)
• Frying the cooked dals just until golden

Chef Tips from the Video

• Use a fine‑mesh sieve to sift the semolina for a smoother dough.
• For extra aroma, add a pinch of asafoetida (hing) to the dough.
• If you prefer extra spice, sprinkle a little chaat masala on the papdi before the second fry.

Troubleshooting

Storage

Refrigerator: Papdi stays crisp in an airtight container for up to 2 weeks; assembled chaat is best eaten within 2‑3 hours.

Freezer: Do not freeze papdi; texture will be lost.

Room temperature: Store dry papdi at room temperature in a sealed jar for up to 1 month.

Make-Ahead Tips

• Prepare and store papdi in an airtight container; fry just before serving for maximum crunch.
• Soak and cook the dals a day ahead; keep them refrigerated and fry when needed.
• Chutneys can be made 2‑3 days in advance and stored in the fridge.

Frequently Asked Questions