The Secret to Crispy Papri & Flavorful Chutneys: Papri Chaat Recipe!

By Bushra Waheed

3 min read

Papri Chaat

Cut out 2 inch rounds from it with a round cookie cutter. Heat oil in deep frying pan and fry a few at a time over medium heat to a crisp golden color.Try this Papri Chaat Recipe from a member of the Recipestable Community.

Check it out the Papri Chaat Recipe here!!

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[one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time:15 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

For Papri:

½ cup wheat flour
2 cups white flour
½ tsp ajwain seeds
½ tsp cumin
2 tbsp oil
water
oil to deep fry
salt to taste

For Chaat:

1 cup chickpeas
1 potato boiled and peeled
1 tomato
½ onion
2 tbsp sliced paneer (optional)
1 tsp cumin seeds
1 tbsp chaat masala (optional)
2 tbsp yogurt
red chili powder, salt, pepper to taste
2 tbsp coriander chutney
2 tbsp tamarind chutney
coriander leaves for garnishing

[/tab] [tab]Yield:6 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Sift flour, ajwain, salt in a bowl.

Step 2

Add 2 tbsp of oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs.

Step 3

Add a little water at a time and bind the flour into a soft, pliable dough.

Step 4

Knead it really well for about 5-7 minutes.

Step 5

Cover with a damp cloth and leave to rest for 15 minutes.

Step 6

Divide the dough into two equal halves.