Papri chaat is a popular street food in Subcontinent. Its a explosion of flavours and texture on a plate, crispy Papri, soft potatoes and chickpeas, sweet and sour Tamarind Chutney and Spicy green chutney.
This recipe calls out for all the ingredients made from scratch including papri, Imli ( Tamarind Chutney) and Green Chutney. You might spend some time doing this but its totally worth it. And the left over chutneys and papri can be stored to make this treat again later.
Jump to RecipeHOW TO MAKE PAPRI CHAAT ?
Papri chaat has following elements, which are prepared and assembled in a plate/dish.
- Papri – crispy pastry that form the base of this dish.
- Boiled Chickpeas and Potatoes
- Tamarind Chutney
- Green Mint Chutney
- Yoghurt
- Chaat Masala and red chilli powder
- Tomatoes and onions chopped
- Pomegrante seeds
- Sev
Tamarind Chutney – You can either use tamarind paste which is concentrate of tamarind pulp, sold in bottles or you can use whole seedless tamarind which is in a block form. I used the seedless one, it requires to be strained after its cooked to remove skin of tamarind. To balance the flavours of chutney we add sugar, and spices.
Green Chutney – is made from coriander, mint and green chillies.
Papri – For making papri dough we use plain flour with bit of ghee or butter. It is then rolled thinly and cut into strips. Lastly its deep fried.
Chickpeas – you can use canned chickpeas or boil them at home.
Yoghurt – plain yoghurt is used with bit of sugar and salt added.
Spices – the one particular spice used in chaat is called Chaat Masala. Its a spicy and tangy spice which is mainly used in chaats and some others food too.
Pomegranate seeds – its optional but I really like it because it makes the chaat look pretty and there is a nutty flavour that you get. You can use fresh or frozen too.
Sev is optional as well. It is crispy noodle like snack available at the shops.
WATCH HOW TO MAKE IT
STORING THE CHUTNEYS AND PAPRI
Whenever I make papri chaat I make extra chutneys and papri. I store them to make papri chaat later again.
Papri can be stored in an air tight container for couple of weeks or even longer except in humid weather it gets soggy.
Tamarind chutney can be stored in bottle or jar and stored in the fridge for upto a month.
Green Chutney can stay in the fridge for couple of days, it starts to get darker if any longer than this. So you can freeze it in ice cube trays. Just thaw it when needed. It can also be used in yoghurt to make Mint Raita as well.
So whenever you get into mood of eating this amazing snack, just use these premade ingredients to treat yourself.
TRY OUT OTHER SNACKS
Papri Chaat
Ingredients
Tamarind (Imli) Chutney
- 3 Tbsp Tamarind See Notes
- ¼ Cup Brown Sugar Add more if you prefer sweeter chutney.
- 1 tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 2 cups water
Green Chutney
- 1 cup Mint Leaves
- 1 cup Coriander Leaves
- 2 Green Chillies
- pinch Salt
Papri
- 1 cup Flour
- 1 tbsp Ghee or melted Butter
- ¼ tsp Bicarb Soda
- Cold Water for Kneading the dough.
- Oil for deep frying
Instructions
TAMARIND CHUTNEY
- In a pot add water and all the ingredients. Stir them and once its starts to boil reduce the flame to low and let it simmer for around 30 minutes. Its should be reduced and thick.
- Strain the chutney in a strainer. Using a spoon move the mixture to extract the pulp. Add little water and keep doing it until only skin is left. If you are using paste with no pulp or skin skip this step.
- Allow it to cool before pouring it into a jar and bottle. It can be kept in the fridge for up to a month.
GREEN MINT CHUTNEY
- Combine all the ingredients and blend them in a blender or with stick blender. Add a pinch of salt.
- It can be kept covered in fridge for couple of days. Freeze it in ice cube tray if keeping for longer. Thaw it when required.
PAPRI
- In a mixing bowl add flour, salt and ghee(butter) mix it together by rubbing it with finger. It should slightly get crumbed.
- Gradually add water while mixing it. once the dough comes together it will be sticky. Leave it to rest for around 30 minutes and cover with wet cloth. Once rested it will be smooth and wont stick to the hands.
- Before rolling the dough, grease the surface with little oil. Make small ball out of dough, press its flat and roll it thinly. Prick it with a fork as we don't want it to fluff up. Cut into strips.
- Heat oil in a pan. Its should be enough to deep fry the papri. Make sure the oil temperature is not to high as it will burn the papri. Once oil its hot turn the heat to medium low.
- Add papri to the oil. Fry them at medium low heat while moving and turning them around. Once golden brown take them out on paper towel. Allow it to cool
- Papri can be stored in a air tight container for up to a week.
- PREPARE YOGHURT
- In a bowl add yoghurt along with sugar and salt. Whisk it. It should be pouring consistency. If its too thick add water or milk to dilute.
TO ASSEMBLE
- In a dish or a plate, spread papri. Put boiled chickpeas and potatoes over it.
- Pour yoghurt over and sprinkle some chaat masala and red chilli powder. Add chopped tomatoes and onions.
- Spoon some tamarind chutney and green chutney over. and garnish with sev and pomegranate seeds.
- Serve immediatley.
Notes
- You can either use tamarind paste which is concentrate of tamarind pulp, sold in bottles or you can use whole seedless tamarind which is in a block form. I used the seedless one, it requires to be strained after its cooked to remove skin of tamarind.
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