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II Papdi Chaat II


For Papdi

  • 2 cups maida or all-purpose flour
  • 4 tbsp oil
  • salt to taste
  • 1/2 tsp ajwain
  • Oil for deep-frying

To serve :

  • 1/2 cup chickpeas (boiled or canned)
  • 3 medium potatoes (boiled, peeled and chopped)
  • 2 cups curd / plain yogurt (well-beaten)
  • Salt to taste
  • Red chili powder to taste
  • Roasted cumin powder
  • Chaat masala to taste (optional)
  • 2tbsp chopped coriander leaves


For Papdi :

  • Heat oil and add to the maida. Mix salt and ajwain to the maida and rub together. knead into a firm dough using a little water.
  • Make balls of the dough and roll out into thin  large circles, prick all over with fork or knife. Cut out small rounds from it with a cutter or small katori. Repeat the same for entire dough.
  • Place on a clean cloth.
  • Deep fry on a low flame till crisp and light golden in color. 
  • When cold,  store these papdi's in an air-tight container. Well sealed they will keep for 2-3 weeks.

To Serve :

  • Pour a thin layer of beaten yogurt on a plate. Place about 5-6 papdi's on it.
  • Cover with little chick peas and chopped potatoes. Pour 2-3 tbsp of yogurt on top. 
  • Sprinkle with spices to individual taste. Pour a little tamarind & green chutney on the top and garnish with coriander leaves and a crushed papdi. 
  • Assemble and serve immediately or it will become soggy.

Note :

  • Ready-made Papdi can also be used instead of preparing at home.
  • The toppings could vary depending on the individual taste.
  • Ingredients can be served individually , to allow one to prepare as per individual  taste.


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