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Dahi Papdi Chaat
The streetfood of any country speaks volumes about the culinary tastes of its people. In India, streetfood has its own takers catering even to upmarket clientele.
Among these the chaat has always been popular and capable of creating a nostalgic charm in the minds of those who frequent these places.
The sweet-sour tang of the chutneys, the whirring sound of pav being fried in the rising aroma of butter, the familiar flair with which the chaatwala mixes his stuff to dish out your favourites - if these memories are good enough to conjure up an appetite, don`t wait for the weekend to head for your chaat shop. We bring you some easy-to-fix recipes so that you can whip up your own chaats any day of the week.

Dahi Papdi Chaat

To make papdi:


1&1/2 cups - all purpose flour/maida

Salt for taste

1 tsp - ajwain/omam/carom seeds

2 tbsp - oil

1/2 cup or less - water

For chaat:



Dahi (youghurt/curd)

Mint chutney

Sweet chutney



Chilly powder


Chaat masala

Sev or Aloo bhujia

For papdi:

  1. Take maida, salt and ajwain in a bowl and mix well.
  2. Add the oil to it and rub with your hands to make crumbs.

  3. Now add water little by little and make a hard dough.
  4. The consistency should be harder than chapathi dough.

  5. Keep this covered for twenty minutes.

  6. Roll them into a large circle of 2mm thickness.
  7. Cut out circles using cookie cutter or a bottle cap.

  8. Pierce lots of holes on the papdi with fork tines.

  9. Put the cut circles on a paper and let it aside for ten mins.
  10. This step helps in getting flat(un puffed) and crispy papdi.

  11. Heat oil in a pan and deep fry the papdi until light brown on both the sides.

  12. Drain the excess oil on tissue and store in air tight containers.

Method to assemble chaat:

  1. Cook the potato and dice into small pieces. Chop onion finely. Beat the curd with three tsp of sugar.
  2. Make sweet chutney and mint chutney. Find recipes of both here.
  3. Line papdis on a plate and add some potatoes and onion.
  4. Pour the beaten curd on the papdi's.
  5. Drizzle some sweet chutney and mint chutney on top.
  6. Now sprinkle salt, chilly powder and chaat masala.
  7. Top it with aloo bhujia or sev and finely chopped coriander leaves.


You can add cooked chickpeas (channa) or cooked peas too.
You can also add some sprouted gram to the chaat.

Recipe & image: Nithya Rajasekaran

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