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Like loaded Indian nachos, these fried papdi are topped with potatoes, chickpeas and a fresh chutney with cilantro.

Prep time:
20 minutes
Cook time:
25 minutes
Photo of Papdi Chaat

Recipe by BC Dairy Association


  • mixing bowls
  • fork
  • rolling pin
  • round cookie cutter
  • high-sided skillet
  • slotted spoon
  • paper towel
  • spoons


  • PAPDI:
  • 1 cup (250 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) onion powder
  • 4 tsp (20 mL) melted butter
  • Vegetable oil, for frying
  • 1/2 cup (125 mL) each finely chopped fresh mint and cilantro
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) lime juice
  • 1 serrano chili pepper, seeded and diced
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) each granulated sugar and salt
  • CHAAT:
  • 3 cups (750 mL) diced boiled potatoes
  • 1 can (540 mL) chickpeas, drained and rinsed
  • 1/4 tsp (1 mL) salt
  • 2 cups (500 mL) plain yogurt
  • 1 tomato, diced
  • 1/4 cup (60 mL) diced red onion
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1/4 cup (60 mL) fresh cilantro leaves


  1. Papdi: Combine flour, salt and onion powder; drizzle butter over top. Work butter into flour mixture using fingertips until well incorporated; slowly stir in 1/4 cup (60 mL) water, kneading to make pliable dough, adding a few extra drops of water if needed. Cover and let stand for 20 minutes.
  2. On lightly floured surface, roll out dough into 1/4-inch (5 mm) thick round. Using 3-inch (8 cm) round cookie cutter, cut out 16 rounds, rerolling dough as needed. Prick both sides of papdi all over with fork.
  3. Meanwhile, pour enough oil to come 3 inches (8 cm) up side of large high-sided skillet set over medium heat; heat until instant-read thermometer reaches 350˚F (180˚C). Cook papdi, in batches, for 2 to 3 minutes per side or until golden brown all over. Drain on paper towel.
  4. Mint-Cilantro Chutney: Stir together mint, cilantro, ginger, lime juice, chili pepper, garlic, sugar and salt; set aside.
  5. Chaat: Stir together potatoes, chickpeas and salt. Dip papdi in yogurt and arrange on serving platter. Top with potatoes, chickpeas, chutney, tomato, red onion, chili powder and cumin. Garnish with cilantro. Sprinkle with pomegranate seeds if desired. Enjoy with a glass of milk!

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