Video Recipe: Papdi Chat




  • 1 cup whole jowar flour
  • 1 cup chickpea/besan flour
  • 1 teaspoon cumin seeds
  • 1 teaspoon carom seeds
  • 3/4th Cup sesame / peanuts butter
  • 5.5 to 6 tablespoon water or as required
  • salt as required

Making papdi dough

  1. Mix the whole jowar flour, checkpea/besan flour, carom seeds (ajwain), cumin seeds (jeera) and salt in a large mixing bowl.
  2. Rub peanut butter in the dough with your fingertips, till you get a bread crumb like consistency in the mixture.
  3. Add water and knead to a firm dough. Keep covered for 30 minutes.
  4. Knead again and divide the dough into 4 equal balls.

Rolling papdi

  1. Roll each dough ball thin with a rolling pin (belan). 
  2. Using a cookie cutter, cut round or different shapes from the rolled dough.
  3. Prick the cut out papdis or small pooris with fork, so that they don't puff while frying and become crisp.


  1. Place the papdi in a baking tray lined with a parchment paper
  2. Bake them in a pre-heated oven at 180 degrees Celsius for 20 to 25 mins or till golden. 
  3. Keep an eye while baking, as sometimes papdi bake very quickly, especially if rolled very thin.
  4. Once baked papdi are cooled, add them in an air tight box or jar.
  5. Use papdi whenever you want to make papdi chaat, sev poori, dahi papdi chaat or bhel poori.

For the papdi chaat

  • 24 flat crisp papdis 
  • 250 grams chilled fresh any nut curd, whisked till smooth
  • 1 large potato boiled, peeled and chopped
  • 2 cups boiled chickpeas (kabuli chana or garbanzo beans)
  • 1 small to medium onion, finely chopped, optional
  • 1 small to medium tomato, finely chopped, optional
  • ¼ cup chopped coriander leaves
  • ½ cup mint coriander chutney
  • ½ cup tamarind dates chutney
  • 1 teaspoon red chili powder
  • 1 teaspoon roasted cumin powder
  • 1 to 2 teaspoons chaat masala
  • teaspoon black salt or rock salt or common salt
  • 1 to 2 teaspoons lime juice or lemon juice optional

Last modified: Sunday, 19 April 2020, 4:34 PM