Fresh Papdi Recipe + Papri Chaat – How to Make Homemade Crispy Papdi with Aloo, Chana, Yogurt, and Chutneys
Ingredients
Homemade Papdi Ingredients:
- Flour (Atta) - 1 cup
- Ghee - 2 Tbsp
- Cumin- 1 Tbsp
- Salt - to taste
- Water - as needed
- Oil - for frying
Papdi Chaat Ingredients:
- Prepared Papdi
- Potato - 1/2 cup (boiled)
- Chickpeas - 1/2 cup (boiled)
- Onions - 1/2 cup (chopped)
- Tomatoes -1/2 cup (chopped)
- Chaat Masala - 1-2 tsp
- Cumin - 1-2 tsp
- Kashmiri Red Chili Powder - 1-2 tsp
- Sweet Curd - 1/2 cup
- SWAD Mint Chutney - 3-4 Tbsp
- SWAD Date & Tamarind Chutney - 3-4 Tbsp
- Coriander Leaves - 1/4 cup (chopped)
- Pomegranate - 1/4 cup
- SWAD Sev - as needed
Papdi Chaat is one of the most iconic Indian street foods, known for its vibrant flavors, crunchy textures, and refreshing toppings. This beloved snack starts with crispy homemade papri—thin, golden wafers made from whole wheat flour, ghee, and cumin.
These crunchy discs are then topped with a medley of boiled potatoes, chickpeas, chopped onions, and juicy tomatoes, making each bite hearty and satisfying. A drizzle of creamy yogurt, tangy mint chutney, and sweet tamarind chutney ties all the ingredients together, creating a perfect harmony of sweet, spicy, and savory.
Watch our recipe video for step by step instructions on how to make Papdi Chaat. We’ve included demonstrations and pro tips to help you out in the kitchen! For our papri chaat calories and nutrition information, see the recipe card below.
Instructions
How to Make Homemade Papdi:
1) In a large mixing bowl, add 1 cup flour (atta), 2 Tbsp ghee, 1 Tbsp cumin and 1/2 tsp salt (to taste) in a mixing bowl.
2) Mix ingredients well, then slowly add water little by little until a stiff dough forms.
3) Cover the dough / bowl and set aside to rest for 30 minutes.
4) After resting, knead again for about 5 minutes to form a smooth dough.
5) Using a rolling pin, roll the dough into a thin sheet.
6) Next, use a lid to cut out evenly sized circles from the thin sheet of dough. Prick holes into the circles with a fork to avoid puffing up while frying.
7) In a large deep frying pan, heat enough oil to deep fry your fresh papdi.
PRO TIP: For a healthier version, try using an air fryer with a spritz of oil!
8) Add the fresh papdi rounds in batches of 5-6 to avoid sticking, and deep fry until they are light golden on both sides.
9) Remove from the hot oil and let them drain / cool on a paper towel.
PRO TIP: You can store your freshly made papdi for later in an air tight container!
How to Make Papdi Chaat:
10) Arrange 6-8 fresh homemade papdi in a shallow bowl or plate.
11) Add some chopped boiled potato cubes and cooked chickpeas.
12) Add chopped onions and tomatoes on top.
13) Sprinkle some chaat masala, roasted cumin powder and kashmiri red chili powder on it.
14) Top these with a drizzle of sweet curd.
15) Add 1-2 tablespoons of SWAD Green Chutney.
16) Add 2-3 tablespoons of the SWAD Sweet Tamarind Chutney.
PRO TIP: If you want your chaat to be more spicy, try adding SWAD Red Chili Garlic Chutney instead!
17) Sprinkle a bit more chaat masala, red chili powder, cumin powder and salt on top
18) Garnish with coriander leaves and pomegranate arils.
19) Finally, finish with a sprinkle of SWAD Sev.
PRO TIP: Add some tang with a squeeze of lemon over the top!
20) Serve Papdi Chaat immediately after preparing.
21) Enjoy!
Papdi Chaat is one of the most iconic Indian street foods, known for its vibrant flavors, crunchy textures, and refreshing toppings. This beloved snack starts with crispy homemade papri—thin, golden wafers made from whole wheat flour, ghee, and cumin.
These crunchy discs are then topped with a medley of boiled potatoes, chickpeas, chopped onions, and juicy tomatoes, making each bite hearty and satisfying. A drizzle of creamy yogurt, tangy mint chutney, and sweet tamarind chutney ties all the ingredients together, creating a perfect harmony of sweet, spicy, and savory.
Watch our recipe video for step by step instructions on how to make Papdi Chaat. We’ve included demonstrations and pro tips to help you out in the kitchen! For our papri chaat calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
How to Make Bread Pakora - Quick & Easy Indian Snack - Vegetarian Bread Pakoda
Make Father's Day special with this step-by-step vegetarian Bread Pakora recipe. Filled with spiced mashed potatoes, dipped in seasoned gram flour batter, and fried until crisp—this nostalgic Indian snack is crunchy on the outside and flavorful on the inside. Serve these bread pakoda hot with mint chutney and enjoy a comforting bite with every piece.
Celebrate Father’s Day with a nostalgic Indian snack that’s sure to bring a smile—Sandwich Bread Pakora. This recipe features a flavorful mashed potato stuffing seasoned with red chili powder, garam masala, and fresh coriander. The stuffing is layered between slices of soft white bread, dipped in a lightly spiced besan batter, and deep-fried until crisp and golden. It’s the kind of comfort food that makes for a memorable, homemade holiday treat.
Watch our recipe video for step by step instructions on how to make Bread Pakoda. We’ve included demonstrations and pro tips to help you out in the kitchen! For our sandwich bread pakora calories and nutrition information, see the recipe card below.
Chicken Biryani Recipe - Traditional Layered Biryani with Spiced Chicken, Fragrant Rice & Saffron - Eid ul Adha Recipe
Make your Eid celebration unforgettable with this step-by-step Chicken Biryani recipe video. Featuring juicy chicken, creamy yogurt, fried onions, aromatic whole spices, saffron, and perfectly layered basmati rice—this traditional biryani is rich, flavorful, and perfect for any festive gathering. Learn how to make Chicken Biryani with our video recipe!
This Eid, treat your loved ones to a rich and aromatic Chicken Biryani that captures the essence of South Asian celebration. Made with tender chicken legs and thighs, this biryani is layered with fragrant basmati rice, whole spices, fried onions, and a creamy yogurt-based gravy infused with almonds, coconut, and green chilies. The slow dum (steam) cooking method allows all the bold flavors to meld beautifully, resulting in a dish that’s festive, hearty, and utterly satisfying.
Watch our recipe video for step by step instructions on how to make Chicken Biryani. We’ve included demonstrations and pro tips to help you out in the kitchen! For our chicken biryani calories and nutrition information, see the recipe card below.
Hyderabadi Khatti Daal with Garlic Tadka - Soulful South Indian Lentil Curry - Tangy, Spicy & Full of Flavor
Discover the warmth of Hyderabadi kitchens with this soulful Khatti Daal recipe—an iconic dish made with creamy masoor dal, tangy tamarind, and a bold tempering of garlic, mustard seeds, cumin, and dried red chilies. This beloved South Indian comfort food strikes the perfect balance of spicy, sour, and savory, making it a staple in everyday meals and special gatherings alike. Our step-by-step video tutorial guides you through the pressure cooking process, tamarind preparation, and the sizzling ghee tadka that brings it all together. Bring home the nostalgic flavors of Hyderabad with this flavorful daal, perfect with steamed rice or warm rotis.
Hyderabadi Khatti Daal is a beloved comfort dish that brings together the bold, tangy flavors of tamarind with the earthiness of masoor dal and the warmth of Indian spices. Often served with steamed rice, this dal is a staple in many Hyderabadi households, known for its signature sourness and a rich tempering of garlic, mustard seeds, cumin, and dried red chilies. It’s a simple yet soulful dish that captures the essence of home cooking—wholesome, flavorful, and deeply satisfying.
Watch our recipe video for step by step instructions on how to make Hyderabadi Khati Daal. Save time with our pressure cooker recipe, or use an Instant Pot! We’ve included demonstrations and pro tips to help you out in the kitchen! For our khatti dal calories and nutrition information, see the recipe card below.
