Papri Chaat Recipe - With My Little Kitchen

Mix the flour, carom seeds (ajwain), salt and oil until it resembles a breadcrumb texture.

Slowly add water and bring the mixture together to make a stiff dough, then knead well.

Cover the dough and leave to rest for 15 minutes.

Roll the dough out onto a floured surface to about ¼ inch thickness and cut out papris using a 2-inch cookie cutter.

Gently prick the cut papris with a fork to prevent puffing while frying.

Fry the papris until golden brown on both sides, drain and set aside.

Boil the potatoes, cool, and dice into 1-inch cubes.

Drain the can of chickpeas and rinse under cold water.

Make the mint chutney by combining the mint, coriander, chilli, and 50 ml water and blitzing until smooth.

Assemble the papri chaat by layering papri, chickpeas, potatoes, onions, and yoghurt in a glass dish.

Sprinkle with chaat masala, cumin powder, chilli powder, and salt.

Add tamarind chutney and mint chutney, followed by a handful of sev.

Repeat the layering process until all ingredients are used, garnishing with chopped fresh mint and coriander.

Equipment Needed

Spice Level:

Dietary