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Paapdi Chaat | Indian Chaat Recipe

The Professional Masters Program’s diverse student population likes to share and learn about each others culture. One of our favorite ways to do this is through food! Enjoy this recipe to get a taste of a popular Indian dish.

By: Ankur Manikandan MEng ’15

Paapdi chaat is one Chaatof those Indian chaats that is irresistible – spicy, tangy, crunchy, yummy! Every person has a different way of preparing Paapdi chaat – some prefer certain chutneys and some can do without, some like thin paapadi’s whereas some like thick paapadi’s, some prefer a little spicy or some like it a bit tangy. The best part is, there is no certain recipe for Paapdi chat because the ingredients can be absolutely added in random quantities and mixed to suit your personal preference and still taste good in the end. And why not – with the blend of different flavorful chutneys, the crunch from the paapdi, the mixture of spices, and the tartness from lemon juice – all combined together wonderfully makes this Paapdi chaat a tempting chaat.

Honestly, I would never use a Paapdi chaat recipe – I would only want to know the basic list of ingredients for making the chaat, understand the concept or the procedure and then make it as per my taste and preferences. I am listing the approximate quantities of each ingredient to give an idea and I strictly recommend you to adjust the tastes to your liking.

Ingredients: 

For Sprouts Paapdi Chaat (serves 2-3)

1 cup sprouts (you can use store bought)

1/4 cup onion, chopped

1/4 cup cherry tomato, chopped (optional)

2 thai green chilies or jalapeño pepper, minced (optional although recommended)

1/3 cup cilantro, chopped

1 1/2 tablespoon mint leaves, chopped

1/2 teaspoon salt

1 teaspoon chaat masala

12-15 crispy paapdi (find any local Indian or ethnic store)

tamarind chutney, per taste

Spiced yogurt, per taste

Hot green cilantro chutney, per taste

For Tamarind Chutney

4 tablespoon seedless tamarind

1 1/2 cups water

3-4 tablespoon jaggery (can substitute with dark brown sugar)

1 teaspoon oil

1/4 teaspoon nigella

1/4 teaspoon fennel seeds

1/4 teaspoon caraway seeds

1/4 teaspoon cumin seeds

1/4 teaspoon mustard seeds

1 bay leaf

Instructions: 

Soak tamarind in water for a couple hours. Use warm water to speed up the process. Once soft, mash tamarind in water and then strain through a strainer. Collect pulp in a bowl. Heat oil in a sauce pan. Add dry spices. As they sputter add tamarind pulp. Stir. Bring to a boil. Reduce heat to medium low. Add jaggery. Let the mixture reduce for 8-10 minutes until jaggery dissolves in the tamarind chutney and thickens it in the process. Turn heat off. Let cool. Store in an airtight jar in a cool dry placChaat 2e.

For Spiced Yogurt

1/2 cup thick plain yogurt (salt to taste)

1/2 teaspoon cayenne pepper

1/2 teaspoon roasted cumin powder

1/2 teaspoon crushed black pepper

Mix all the ingredients together.

Assembling Sprouts Paapdi Chaat:

In a bowl mix together sprouts, onion, tomato, chili, salt, cilantro, mint and chaat masala. Set aside. Poke holes on one side of the crispy puri. Make sure not to poke through the other side. Fill with sprouts salad. Drizzle the chutneys per taste. Serve as an appetizer with your choice of drink.

 


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