Papdi chaat recipe
Combine potatoes with traditional Indian spices, coriander and mint chutney, and a chaat topping in this special dish. Monica Haldar, who wrote this recipe, teaches home-style, regional Indian cookery in Manchester.
See method- Serves 6 (as a snack)
- 25 mins to prepare and 15 mins to cook
- 351 calories / serving
Ingredients
For the papdi
- 130g plain flour, plus extra for dusting
- ½ tsp nigella seeds
- 2 tbsp vegetable oil, plus extra for greasing and deep-frying
For the coriander and mint chutney
- 20g fresh coriander
- 10g fresh mint, leaves picked
- 1-2 green chillies
- ½ lime, juiced
- ½ green eating apple, roughly chopped
- 1 tsp caster sugar
- ½ tsp salt
For the chaat topping
- 250g potatoes, peeled and diced into 1cm cubes
- 50g tinned chickpeas, drained and rinsed
- 6 tbsp Greek-style yogurt
- 6 tbsp tamarind sauce
- 1 medium tomato, finely diced
- 1 small red onion, finely diced
- 30g fresh coriander, leaves picked and finely chopped
- 2 tbsp dried cranberries, roughly chopped
- 4 tbsp Bombay mix, to taste
- 1 tsp chaat masala (optional)
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Shop ingredientsEach serving contains
- Energy
- 1470kJ 351.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 43.8gProtein 5.9gFibre 4.0g
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- To make the papdi, mix the flour, a pinch of salt and the nigella seeds in a mixing bowl. Add the oil and use your fingertips to rub into the flour until it resembles breadcrumbs. Add 60ml water, a little at a time, to create a stiff dough.
- Very lightly grease your hands with oil and knead for 3-4 mins until smooth and pliable. Roll out the dough to 2mm thick, lightly dusting the surface if you feel it is sticking, then use a 5cm cutter to stamp out rounds. Prick each all over with a fork.
- Fill a small, high-sided saucepan one-third full of oil and heat over a low-medium heat until it reaches about 165°C. To test, add one of the papdi: it should take 5-7 secs to rise to the top. Fry in batches for 3-4 mins until light golden and crisp, then use a slotted spoon to transfer to a plate lined with kitchen paper. Repeat with the remaining papdis, then leave to cool completely.
- Boil the potatoes for 6 mins until tender; drain and set aside. Meanwhile, make the chutney. Put all the ingredients in a blender with 2-3 tbsp water, as needed. Blitz to make a smooth sauce; set aside. Mix the yogurt with 3-4 tbsp water to give a thick pouring consistency; set aside.
- To serve, divide the papdi between 6 plates. Top with the potato and chickpeas, then drizzle over the yogurt, coriander and mint chutney, and the tamarind sauce. Top with the tomato, red onion, coriander, cranberries, Bombay mix and chaat masala, if using.
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