Iftar Mein Ye Chaat Fresh Homemade Papadi! Papadi Chaat Recipe in Urdu Hindi - Rkk

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Whole Wheat Flour (fine grind)
• 1 tsp Salt (fine sea salt)
• 3 tbsp Olive Oil (any neutral oil works; olive oil adds flavor)
• 0.5 tsp Red Chili Powder (adjust to heat preference)
• 0.5 tsp Crushed Dried Red Chilies (kuti hui mirch)
• 0.5 tsp Black Sesame Seeds
• 0.5 tsp White Sesame Seeds
• 0.5 tsp Carom Seeds (Ajwain)
• 0.5 cup Water (room temperature) (plus 1 tbsp if needed for dough consistency)
• 0.5 cup Boiled Chickpeas (cooked, drained)
• 0.5 cup Boiled Potatoes (peeled and diced)
• 1 tsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala
• 3 tbsp Plain Yogurt (full‑fat, whisked)
• 2 tbsp Sweet Tamarind Chutney (store‑bought or homemade)
• 1.5 tbsp Green Coriander‑Mint Chutney (store‑bought or homemade)
• 1.5 tbsp Sweet Date‑Jaggery Chutney (store‑bought or homemade)
• 2 tbsp Red Onion (finely chopped)
• 1 tbsp Green Chili (finely chopped, optional)
• 1 tbsp Fresh Coriander Leaves (chopped for garnish)
• 1 tbsp Pomegranate Seeds (optional garnish)

Instructions

1. Make the Papdi Dough

   In a mixing bowl combine 1 cup all‑purpose flour, 1 cup whole wheat flour, 1 tsp salt, 3 tbsp oil, red chili powder, crushed dried chilies, black and white sesame seeds, and ajwain. Mix until the dry ingredients are evenly coated with oil.

   Time: PT5M

2. Add Water and Knead

   Gradually add about ½ cup room‑temperature water (plus a tablespoon if needed) and knead into a smooth, non‑sticky dough. It should be firm—not too soft and not too hard.

   Time: PT5M

3. Rest the Dough (Optional)

   Cover the dough with a damp cloth and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT5M

4. Roll and Cut Papdi

   Divide the dough into small balls (pea‑size). On a lightly floured surface, roll each ball as thinly as possible (about 1‑2 mm). Cut into 2‑inch circles and prick each circle a few times with a fork to prevent puffing.

   Time: PT10M

5. Heat Oil for Frying

   Pour enough oil into a deep pan to submerge the papdi. Heat over medium flame until the oil is warm (around 150‑160°C).

   Time: PT2M

   Temperature: 150-160°C

6. Fry Papdi – First Batch

   Carefully slide a few rolled circles into the oil. Fry until they puff slightly and turn golden‑brown, about 30‑45 seconds per side. Remove with a slotted spoon and place on a cooling rack.

   Time: PT5M

   Temperature: 160°C

7. Fry Papdi – Second Batch

   Repeat the frying process with the remaining dough pieces.

   Time: PT5M

   Temperature: 160°C

8. Cool the Papdi

   Allow the fried papdi to cool completely on a rack. They will become crisper as they reach room temperature.

   Time: PT5M

9. Prepare the Topping Mix

   In a bowl combine boiled chickpeas, boiled potatoes, 1 tsp lemon juice, and 0.5 tsp chaat masala. Toss gently.

   Time: PT5M

10. Assemble the Papdi Chaat

    Place a layer of papdi on a serving plate. Spoon the chickpea‑potato mixture over them, drizzle whisked yogurt, sweet tamarind chutney, date‑jaggery chutney, and coriander‑mint chutney. Sprinkle chopped onion, green chili, fresh coriander, and pomegranate seeds. Finish with a pinch of extra chaat masala.

    Time: PT5M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Whole Wheat Flour: Spelt Flour
• Instead of Salt: Kosher Salt
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Red Chili Powder: Paprika
• Instead of Crushed Dried Red Chilies: Red Pepper Flakes
• Instead of Black Sesame Seeds: White Sesame Seeds
• Instead of White Sesame Seeds: Black Sesame Seeds
• Instead of Carom Seeds (Ajwain): Cumin Seeds
• Instead of Boiled Chickpeas: Canned Chickpeas
• Instead of Boiled Potatoes: Sweet Potato
• Instead of Lemon Juice: Lime Juice
• Instead of Chaat Masala: Amchur Powder + Cumin + Black Salt
• Instead of Plain Yogurt: Greek Yogurt (thinned)
• Instead of Sweet Tamarind Chutney: Date‑jaggery chutney
• Instead of Green Coriander‑Mint Chutney: Cilantro Lime Sauce
• Instead of Sweet Date‑Jaggery Chutney: Honey
• Instead of Red Onion: White Onion
• Instead of Green Chili: Jalapeño
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Pomegranate Seeds: Dried Cranberries

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Rolling Pin
• Rolling Surface
• Sharp Knife or Pizza Cutter
• Deep Frying Pan or Kadai
• Slotted Spoon
• Cooling Rack or Plate
• Serving Bowl

Critical Steps — Do Not Skip

• Achieving the correct dough firmness (neither too soft nor too hard).
• Rolling the dough ultra‑thin for crisp papdi.
• Maintaining oil temperature while frying to avoid soggy papdi.
• Assembling the chaat just before serving to keep papdi crunchy.

Chef Tips from the Video

• For extra aroma, add a pinch of asafoetida (hing) to the dough.
• If you prefer a richer flavor, substitute half of the oil in the dough with melted ghee.
• Store fried papdi in a paper‑bag inside a sealed container to retain crunch.

Troubleshooting

Storage

Refrigerator: Store assembled papdi chaat in an airtight container for up to 2 days (papdi may lose crispness).

Freezer: Papdi can be frozen in a zip‑lock bag for up to 1 month; re‑crisp in oven before serving.

Room temperature: Unfried papdi dough can sit at room temperature for up to 30 minutes before rolling.

Make-Ahead Tips

• Prepare the papdi dough a day ahead and keep refrigerated; roll and fry when needed.
• All three chutneys can be made 2‑3 days in advance and stored in the fridge.
• Boiled chickpeas and potatoes keep well refrigerated for up to 3 days.

Frequently Asked Questions