Papdi Chaat


Papdi Chaat as the name comes to ear your stomach gives the signal, I am hungry! Does this ever happen to you? And if the clear HD image of Papdi Chaat served with that dancing tiny sev, cute red pomegranate, and the hot colorful chutneys, OMG! They just blow my mind. Trust me, I can’t stop placing an order or running to my workstation(Kitchen) to create that messy yet tasty mouth-watering Papdi Chaat. 

Chaat is something that anyone can cook, but to be frank, only a Chaat lover can give that tempting tangy, zesty, spicy, sweet, and most importantly balanced taste. 

At Vijay Dairy, we serve that exact tempting taste and make your footfall again and again. We serve the plate with a perfect crisp Papdi, topped with Vijaydairy’s special curd giving you that rich creamy feeling, making you crave more. 

Everywhere in north India, you can find this Chaat. The most popular and loved snack. How is Papdi Chaat different from sevpuri? 

Papdi Chaat gives you a rich creamy taste of curd and blends the nutrients of boiled chickpea and potato. Sev puri is served without curd and chickpea. Papdi Chaat is beyond anything for curd lovers. This gives the same tangy, sweet, spicy, crispy, zesty, piquant taste as sev puri with the soft creaminess of curd. 

What makes a tasty Papdi Chaat? 

The crispy flats 

The Papdi is made from all-purpose flour or whole wheat flour. Some make by mixing both. The best part of Papdi is that they are soft, yet crispy. I just love the sound which comes out when chewing that crispy Papdi, have you tried eating them alone and feeling that kur kur sound? 


Boiled potato and white chickpea. They are taste binders. The reality is every Chaat has potatoes in it. And we want that softness and mildness of potatoes in the spicy bite. 


The real tastemakers of Chaat, CHUTNEY. Preparing that tasty chutney with proper levels of ingredients is an art. The perfect tanginess and spiciness just blow your mind. 

The leader of taste – Curd 

It’s important to have thick, creamy, and properly mixed curd. Many people even prefer to add sugar powder to curd to get a sweet and sour taste. 

The sprinkles 

They are taste enhancers, Chaat masala, black salt, and jeera powder. Tiny small cut cubes of tomatoes and onions. The boldly dancing cute little yellow vermicelli (sev).The red hot pomegranate, and India’s famous garnishing ingredient, coriander. 

Papdi Chaat is such a delicious snack that allows many variations. You can make it as healthy as you want by baking the Papdi’s, adding sprouts, and balancing the flavors. 

Do you also get that excitement of creating that messy kitchen and tasting each chutney, eating raw boiled potatoes, and singing slow music while cooking… Then come let’s go in and make our, ”Made with love platters”. 

Papdi Chaat Recipe By Chef Ranveer Brar 

Preparation time is 10 minutes & Resting time is 30 minutes 

Cooking time 15-20 minutes 

Serving 4 


For Papdi Dough 

1 Cup Maida 

½ Cup Wheat Flour 

2 Tbsp Gram Flour 

Salt to Taste 

½ tsp Carom Seeds 

1/3 Cup Ghee 

Cold Water as Required 

For Topping 

Prepared Papdi 

½ Cup Boiled Potatoes (mixed with chaat masala & red chili powder) 

1 Medium Onion, chopped 

A Few Mint Leaves, chopped 

A Few Coriander Leaves, chopped 

1 Big Tomato, chopped 

¼ Cup Brown Chana & Green Moong, boiled 

1 Cup Curd 

¼ Cup Sweet & Sour Chutney 

¼ Cup Green Chutney 

½ Cup Dal Moth Mixture or Sev 

1 Tbsp Roasted Cumin Seeds, crushed 

1 Tbsp Chaat Masala 

2 Fresh Green Chilies 

For Green Chutney 

1 Cup Coriander Leaves 

½ cup Mint Leaves 

1 Medium Onion, chopped 

1 Inch Ginger, chopped 

1 Fresh Green Chilli 

Salt to Taste 

2-3 Ice Cubes 

1 Tbsp Oil 


For Papdi Dough & Frying 

In a bowl add maida, wheat flour, gram flour, salt, carom seeds, and ghee and mix properly until bread crumbs consistency. 

Now add water little by little and knead the medium-hard dough. Cover and keep aside at least for 15-20 minutes. 

After it’s well rested properly, make proper portions of the dough and roll it thin but a little thicker than roti. 

Then cut it into small rounds with any round thing and prick it with a fork. 

Fry them in medium hot oil until golden brown and crispy. Remove the absorbent paper and keep it aside for further use. 

For Papdi Chaat 

On a serving plate place the prepared papdi and place the potatoes mixed with chaat masala & red chili powder after that add chopped onion mixed with chopped mint leaves & coriander leaves. 

Now add chopped tomatoes and a mixture of boiled brown chana & moong, add some curd to it, and then add both green chutney & sweet and sour chutney. 

Then sprinkle some dal mouth minutes or sev, a pinch of crushed roasted cumin seeds, and chaat masala. Serve immediately. 

For Green Chutney 

In a blender jar add all the ingredients and blend it into a proper paste. Store in an air-tight container in the fridge. 

Chaat Masala 


1 ½ tsp Black pepper cons 

3 tsp Cumin seeds 

2 tsp Fennel seeds 

¼ tsp Carom seeds 

1 tsp Coriander seeds 

Salt to taste 

1 tsp Sugar 

1 ½ Dried mango powder 

1 ½ tsp Red chili powder 


  1. Heat a pan, add black peppercorns, cumin seeds, fennel seeds, carom seeds, and coriander seeds dry roast them well. 
  1. Transfer it to a plate and let it cool down. Transfer the masala to the grinder, add salt to taste, sugar, dried mango powder, and red chili powder, and grind it into a fine powder. 
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