Cookbook:Papri chaat

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Cookbook | Ingredients | Recipes


  • 2 cups plain flour (maida)
  • 2 tsp carom seeds (ajwain), levelled
  • Oil for deep-frying
  • Diced potato (boiled)
  • Chickpeas (boiled or from a tin)
  • One medium onion
  • Yoghurt
  • Spice Mix
  • Imli (tamarind) chutney
  • One tablespoon of sugar (only if the tamarind chutney is spicy)
  • Salt (to taste)
  • Pepper
  • Red chilli flakes (to yaste)
  • Lemon juice



  1. Mix the flour, ajwain, oil and salt and add enough water to make a firm dough.
  2. Knead well and roll out into small thin rounds of about 40mm (1½") diameter, without using flour if possible. Prick with a fork.
  3. Deep fry in hot oil over a medium flame until golden brown and crisp.
  4. Cool and store in air-tight container.
  5. Use as required.


  1. Put 3 tablespoons of tamarind chutney in a bowl.
  2. From a lemon or from bottled lemon juice put 25 ml of lemon juice in with the tamarind sauce.
  3. Mix well.
  4. Dissolve a teaspoon of sugar with the chutney and lemon juice mix.
  5. Add one teaspoon of dried chilli flakes, cumin and chaat masala (optional).
  6. Finely chop onions and tomatoes.
  7. Add them and mix properly.
  8. Add the diced potatoes to the mix.
  9. Add the chickpeas to the mix.
  10. Add salt and pepper to taste.
  11. To serve add papri on the top with yoghurt mixed with a small amount of milk or water to make the yoghurt thinner rather than thick. Instead of papri you could use salted crisps or something crispy.
  12. Add some extra tamarind chutney on the top.