dahi papdi chaat

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat

Dahi Papdi Chaat is one of the special recipe of North India. It is extremely tasty. Chandni Chowk’s papdi in Delhi is world famous. It can be found on the stalls in the market and also in some special shops. But no one can beat the taste of homemade chaat papdi. It is prepared with few ingredients moong lentil, potato, curd, refined flour and few aromatic Indian spices.

You can make dahi papdi for any special occasion or whenever you want to have spicy-tangy padhi chaat.  Everyone will like it for sure. So, definitely try out this recipe with easy to follow step-by-step instructions any enjoy with your family and friends.

Directions

Getting ready:

Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.

dahi papdi chaat

Take a cup of curd and whisk it until it becomes smooth. Mix black salt and sugar into the curd and mix well.

dahi papdi chaatMaking:

To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.

dahi papdi chaat

Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.

dahi papdi chaat

Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.

dahi papdi chaat

When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.

dahi papdi chaat

Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.

dahi papdi chaat

Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.

dahi papdi chaat

Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.

dahi papdi chaat

Now take another dough ball and divide it into small balls. Roll each dough ball into thin papdis individually with the help of the rolling pin. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.

dahi papdi chaat

Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low. Drop as many as papdis possible into the oil. Don’t crowd the oil.

dahi papdi chaat

When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.

dahi papdi chaat

After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.

dahi papdi chaatServing:

Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water. Place them on the serving plate.

dahi papdi chaat

Take 2 papdis and crush it in your hand and add it to the pakodis. Now add 5-6 tsp of curd to it.

dahi papdi chaat

Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.

dahi papdi chaat

Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.

dahi papdi chaatSuggestions

  • If you want them you can add chopped boiled potatoes and boiled chickpea on it.

Dahi Papdi Chaat Recipe - Papri Chaat Recipe - How to make Papdi Chaat dahi papdi chaat
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Small papdi - 1 bowl (fried)
  • Moong lentils Pakodi - 1 bowl (fried)
  • Potato - 2 bowls (boiled)
  • Curd - 500 grams
  • Salt - ½ tsp or according to the taste
  • Roasted cumin seeds - 2 tsp
  • Chat Masala - 1 tea spoon
  • Sweet chutney - 1 small bowl
  • Green chutney - 1 small bowl
  • Coriander leaves - 2 tbsp
Instructions
  1. Sieve refined flour in a bowl.
  2. Wash and soak moong lentils for 2 hours into water. Drain excess water and make a coarse paste of it.
  3. Take a cup of curd and whisk it until it becomes smooth.
  4. Peel pomegranate and keep its seeds in a bowl.
  5. To make small papdi, take refined flour in a big mixing bowl along with salt, cumin seeds and oil. Mix everything really well.
  6. Add water in small portions and knead stiff dough as required for making pooris. To knead this much of flour, ¼ cup of water is required.
  7. Cover the dough and keep it aside for 15-20 minutes to set. After that, prepare the papdis.
  8. Meanwhile, make moong lentils pakodi. Whisk moong lentils paste continuously for 3-4 minutes until it becomes fluffy. This way the pakodis will become soft and spongy.
  9. Heat some oil in a wok. Pinch some amount from the lentil paste with hand and drop it into the hot oil. Drop the pakodis as many as possible into the wok. Don’t crowd the oil.
  10. When the pakodis start floating on the oil then flip the sides. Keep frying until they become golden-brown in colour from all the sides.
  11. Lift the pakodis on the slotted ladle and hold it against the wok to drain the excess oil. Take them out on kitchen paper towel.
  12. Take 3 cups of water into a bowl along with 1 tsp salt. Mix and dissolve the salt well into the water.
  13. Drop the pakodis into the water and soak it for 15-20 minutes until it absorbs the water completely. After that, use them.
  14. Pakodis are now ready and dough is set as well. Now make the papdis. Knead the dough again to make it smooth.
  15. Divide the dough into 2 equal halves. Roll them in your hands and make them smooth.
  16. Flatten a dough ball with hand and place it on rolling board. Roll the dough ball using the rolling pin into a thick chapatti. It should be thicker than a parantha.
  17. Take the lid of a bottle to cut the papdi pieces. Keep the lid on the rolled chapatti and press it firmly using the back of your palm.
  18. Remove the extra dough and use it further for making the papdis. Likewise, prepare the papdis.
  19. Now take another dough ball and divide it into small balls.
  20. Roll each dough ball into thin papdis individually with the help of the rolling pin..
  21. Poke the fork 2-3 times on the upper side of the papdi and do the same on the other side as well.
  22. Likewise, prepare each papdi and place them on a plate. Papdis are now ready to fry.
  23. Heat enough oil in a wok to deep fry the papdis. Oil should be medium hot. Keep the flame medium-low.
  24. Drop as many as papdis possible into the oil. Don’t crowd the oil.
  25. When the papdis starts floating on the oil that means it is fried from beneath then flip its side. Fry them until they become golden-brown in colour.
  26. After that, drain out them on kitchen paper towel to remove excess oil. Similarly, prepare all the papdis. Papdis are now ready.
  27. Mix black salt and sugar into the curd and mix well.
  28. Take a serving plate, take 3-4 moong lentil pakodis from water and squeeze them to drain the extra water.
  29. Place them on the serving plate.
  30. Take 2 papdis and crush it in your hand and add it to the pakodis.
  31. Now add 5-6 tsp of curd to it.
  32. Top it up with 1 tsp of sweet chutney and 1 tsp of green chutney.
  33. Then sprinkle a pinch of red chilly powder, chaat masala powder, roasted cumin powder and salt.
  34. Then garnish it with some pomegranate seeds. Then again pour little curd on it and top it up with roasted cumin powder, pomegranate seeds, salt and sweet chutney.

 

2 thoughts on “Dahi Papdi Chaat Recipe – Papri Chaat Recipe – How to make Papdi Chaat”

  1. I have tried making papdi before but they never turned out perfect. Thanks a lot for the amazing papdi recipe.

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