Papri Chaat worth repeating

Papri Chaat is a tasty popular Indian street food usually enjoyed as a snack. Learn how to make papri chaat at home!

We am admittedly not as familiar with Indian food as We am other global cuisines. But whenever We go out to eat Indian food, We love it so much!

What is popular Indian food?

If you live in the US as We do, you may have had some of the more popular Indian food at a local restaurant. Many people are familiar with dishes such as butter chicken, biryani, samosas, or tandoori.

Papri chaat

The dish We fall in love with over and over again is Papri Chaat. And the deliciousness of this dish starts with papri crackers.

These are crunchy crackers with nigella seeds and are probably the best fresh crackers We have ever tasted in the entire life. No exaggeration.

Papri crackers are sometimes called Papdi crackers. Papdi crackers are similar but use different seeds.

These crackers can be baked or fried, and We've included the baked recipe version here.

How to make papri crackers

You only need a few ingredients to make papri crackers:

• all-purpose flour
• whole wheat flour
• nigella seeds
• canola oil
• salt
• water

Mix the flours, nigella seed, and salt. Then add oil slowly until you achieve a mealy texture. Let the dough rest.

Roll out the dough and cut into crackers with a round pastry cutter or cookie cutter.

Bake at 350°F for 18-20 minutes.

Toppings for papri chaat

You can use a variety of toppings for papri chaat. The following are traditional accoutrements served with papri chaat:

• boiled potatoes
• chickpeas
• tomatoes
• Serrano chiles
• red onions
• chaat masala
• yogurt
• chili powder
• chutney
• sev (fried chickpea noodles)

Papri Chaat

By Marlynn Schotland These crunchy crackers filled with gorgeous nigella seeds are addictively tasty and layered with tasty toppings.

Ingredients

Make the Papri (crackers)

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons nigella seed
• 1 tablespoon Kosher salt
• 3 tablespoons canola oil
• Water, as needed

Toppings

• 1 cup Yukon gold potatoes, cooked, finely diced
• 1 cup black chickpeas, cooked
• 1/2 cup tomatoes, finely diced
• 1 tablespoon Serrano chiles, minced
• 2 tablespoons red onions, finely diced
• Kosher salt, to taste
• 3 cups drained yogurt, thinned with water
• 1 teaspoon chaat masala
• 1/2 teaspoon Kashmir chili powder
• 2 tablespoons green chutney, make your own or buy
• 6 tablespoons tamarand chutney, make your own or buy
• 3/4 cup sev
• 1/2 cup cilantro, chopped

Instructions

• Mix flours, nigella seeds, and salt.
• Slowly add oil until mealy.
• Add water as needed to form a stiff dough.
• Allow the dough to rest.
• Roll into thin sheets, then use a cookie cutter or pastry cutter to cut out circles. Place on a baking tray lined with parchment paper.
• Bake at 350 degrees until the edges are slightly browned, which is about 18-20 minutes.
• Create an even base layer with the papri crackers on a dish and top in layers with remaining topping ingredients.
• Serve immediately.

Notes

makes 36 crackers

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