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