Dahi papdi chaat is a crispy crunchy dish with a tangy taste. This popular snack has its origin in North India and is popular as a much loved street food in Mumbai, as well. This chaat contains different flavors that burst into your mouth with every bite. It has the papdis’ crunchiness, tangy taste of the tamarind chutney, sweet dahi, and spiciness of the green chutney that makes this snack so delicious and mouthwatering. And, the vivid flavors added by the powdered spices make it even more tempting.
It is not difficult to prepare dahi papdi chaat at home. Here is an easy recipe for this lip-smacking dish.
Ingredients for Papdi:
- Maida – 1 cup
- Sooji – ½ cup
- Vegetable oil 2 tbsp
- Salt- ½ tsp
- Baking powder- a pinch
- Water – as required for dough preparation
For preparation of 1 plate papdi chaat (30 papdis)
- Boiled potato – 1 (medium size)
- Finely chopped onions – ½ cup
- Canned chick peas – ¼ cup
- Plain yogurt – 1 cup
- Coriander chutney – 3-4 tbsp
- Tamarind chutney – 3-4 tbsp
- Chaat masala – ½ tsp
- Roasted jeera powder – ½ tsp
- Salt – ½ tsp
- Red chilli powder – ½ tsp
Preparation of Small Papdi
Take a bowl and put maida, sooji, salt and oil in it. Knead the dry ingredients into oil, using your palms. When the oil and the flour get properly mixed, start adding water to form dough. For better texture, mix water with flour in rotating motions, from the centre moving outwards. Knead for 3-4 minutes. You can also use a food processor or dough maker for this process. Set aside the prepared dough and cover it with a damp cloth.
After 30 minutes, repeat the kneading with wet hands to make the dough softer and smoother. Make tennis-sized balls with your palms. Flatten each with a rolling board and rolling pin. Prick all over it using a fork. Doing so would prevent the papdis from rising like pooris. Cut out small circles from the big round, using a cookie cutter. Remove excess dough surrounding smaller circles.
Place these circles on a floured tray. You can also plate them under a damp cloth if you have to fry them later. Repeat the procedure with remaining dough to make required number of papris. If, in any case, the prepared papdis shrink or get thicker, roll them a little to get the perfect density.
For frying, heat vegetable oil in a kadhai or pan. After the oil is ready for frying, put in a set of 8-10 papdis, one by one, into the pan/kadhai. Flick hot oil over the papdi top immediately after the papdis are put into the oil. Fry for 2 minutes on a low flame. Flip over to turn the side. Turn the flame from low to high while flipping continuously. When the papdis turn golden brown, strain and remove from heat. Place the fried papdis on absorbent paper.
Repeat the procedure with the next set of papdis. Remember to turn the flame to low before frying every set. Store these papdis in an air tight container after they are properly cooled.
Preparation of Chaat
Layer 8-10 papdis in a plate. Spread chopped potatoes, chickpeas and chopped onions over these papdis. Add salt (according to taste) in the yogurt (dahi). Drizzle this yogurt over the layer of potatoes, onion, and chickpeas. Sprinkle the coriander and tamarind chutney over the dahi. Top with a sprinkling of roasted cumin powder, chaat masala and red chilli powder. You can also sprinkle some Sev and a spoon of pomegranate over the top for garnish. Your Dahi Papdi chaat is ready to serve.
- Don’t wait to serve the chaat once it is ready as the moisture of Dahi and chutneys will make the papdis soggy.
- You can make the papdis at home or get them from a store easily. Making at home would be more hygienic.
- You can also serve this snack buffet style. This way, the guest can add ingredients according to their taste.