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Papdi chaat

By: Vivek Singh

Published: 7 Mar 22
Updated: 20 Aug 24

Vivek Singh shares his recipe for papdi chaat. This colourful Indian street food dish includes crispy sev and papdi, zingy coriander chutney, spiced potato and yogurt.

Planning a big spread? You might also like our corn chaat recipe.

Easy
March 2020

Test kitchen approved

Serves 6
Hands-on time 50 min, plus resting

Vivek Singh shares his recipe for papdi chaat. This colourful Indian street food dish includes crispy sev and papdi, zingy coriander chutney, spiced potato and yogurt.

Planning a big spread? You might also like our corn chaat recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 444kcals
Fat: 19.8g (6.2g saturated)
Protein: 10.1g
Carbohydrates: 53.8g (8.4g sugars)
Fibre: 5.1g
Salt: 1.5g

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Ingredients

Oil for deep frying
2 tbsp green coriander chutney
50g sev (chickpea vermicelli) or bombay mix to garnish
50g pomegranate seeds to garnish

For the papdi dough

250g plain flour
3 tbsp ghee
1 tsp carom (lovage/ajwain) seeds (from Waitrose and buywholefoodsonline.co.uk)
½ tsp nigella seeds

For the spiced potato chaat

350g floury potatoes (such as maris piper)
1 red onion, finely chopped (optional)
2 green chillies, chopped
1cm piece ginger, finely chopped
1 tsp chaat masala (available at Tesco or Waitrose)
1 tsp red chilli powder
1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed
1 tbsp freshly chopped coriander
2 tbsp tamarind chutney

For the yogurt dressing

250ml plain yogurt
2 tsp sugar
1 tsp cumin seeds, dry roasted in a hot pan for 1 minute, then coarsely crushed
100g ice
150ml chilled water

Useful to have

4cm round cutter
Digital probe thermometer
Kitchen paper

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Method

Put all the papdi dough ingredients in a mixing bowl with 125ml water, then use your hands to mix them into a stiff dough without kneading too much. Set aside for 20 minutes.
Steam or boil the potatoes until tender. Meanwhile, mix together all the dressing ingredients in a bowl, cover and chill until needed.
Using a rolling pin, roll out the dough to about 2mm thick, then prick it all over with a fork. Use the cutter to cut out circles (re-roll the excess to use up all the dough).

Fill a deep, heavy-based saucepan no more than one-third full of oil and heat until it reads 160°C on the digital probe thermometer (or a cube of bread turns brown in 40-50 seconds). Deep fry the papdi in small batches for 6-7 minutes until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
Cut the steamed/boiled potatoes into 5mm cubes, then combine with the remaining ingredients for the chaat in a mixing bowl. Drizzle the yogurt dressing and green coriander chutney over the chaat, then sprinkle with the sev and pomegranate seeds. Serve the papdi in a bowl or as individual canapés, with the chaat.