Sev Paapdi Chaat is a popular street chaat in India. Fried crisps (Paapdi) are topped with potato, onions, tomatoes, lip smacking sweet and spicy chutneys and with a whole lot of crunchy Sev. Paapdi Chaat can also be made with a topping of flavored yoghurt too.
Paapdi is easily available in stores. I made a batch at home. Fairly quick to make and taste great!! They also store well which means you will have Paapdi on hand when that Chaat craving hits :D
Home-made Paapdi:
You will need:
1 cup All-purpose flour
1 cup Fine Sooji (Rava)
1 1/4 tsp Salt
1 tsp Cumin seeds
1/2 tsp Ajwain (Carom seeds)
2 tbsp Ghee
3/4 cup Water
Oil for frying
Cookie cutter or any circle cutter (2” wide)
In a medium bowl, combine the flour, rava, salt, cumin seeds and Ajwain. Add the ghee and rub into the flour. Add water little at a time to form a soft dough. I needed about 3/4 cup of water to make a dough. Shape into a ball and allow to rest for 10 minutes.
1 cup All-purpose flour
1 cup Fine Sooji (Rava)
1 1/4 tsp Salt
1 tsp Cumin seeds
1/2 tsp Ajwain (Carom seeds)
2 tbsp Ghee
3/4 cup Water
Oil for frying
Cookie cutter or any circle cutter (2” wide)
In a medium bowl, combine the flour, rava, salt, cumin seeds and Ajwain. Add the ghee and rub into the flour. Add water little at a time to form a soft dough. I needed about 3/4 cup of water to make a dough. Shape into a ball and allow to rest for 10 minutes.
After the dough has rested, knead briefly and divide the dough into smaller portions. The easiest way to make Paapdi is to roll out a large piece of dough and then cut into circles using a cutter rather than rolling out individual Paapdi. This ensures even sized Paapdi.
Pour oil into a deep pan. Set on medium high heat.
Lightly oil a silicone mat or a wooden surface or your countertop. Using a rolling pin, roll out one portion of the dough thinly. Use a cookie cutter to cut into circles. Use a fork to poke the rolled out dough, this prevents the dough from puffing up once it hits the hot oil. Then use a cutter to cut out circles.
Check if the oil is hot by dropping a dot sized dough into the oil, it should rise to the surface almost immediately. If it doesn’t, wait for a few more minutes.
Slowly slide the rolled circles into the hot oil, fry on both sides until lightly browned and crisp.
Remove to a paper towel lined plate. Cool completely before using.
Sev Paapdi Chaat:
You will need:
Slowly slide the rolled circles into the hot oil, fry on both sides until lightly browned and crisp.
Remove to a paper towel lined plate. Cool completely before using.
Sev Paapdi Chaat:
You will need:
20-30 Paapdi
1/2 cup Onion finely chopped
1/2 cup Tomato, chopped
1 Potato, boiled and peeled
1/2 tsp Chaat masala (plus more)
1/4 tsp Black Salt
1/2 tsp Kashmiri chili powder
Salt to taste
1 tbsp Chopped cilantro
1/2 cup Fine Sev
Mint chutney as needed
Tamarind Sweet chutney as needed
1 tbsp Chopped cilantro
1/2 cup Fine Sev
Mint chutney as needed
Tamarind Sweet chutney as needed
I used home-grown Mint to make the chutney, it is so much more fragrant, fresh and strong in flavor.
Mash the boiled potato. Add 1/2 tsp Chaat masala, black salt, Kashmiri chili powder and salt. Add little cilantro and combine.
To assemble:
Place 8-10 Paapdi on a plate. Top each Paapdi with the potato mixture, little onions, tomato, mint chutney, tamarind chutney and a pinch of chaat masala. Top with a generous amount of sev and then garnish with chopped Cilantro. Serve right away.
Sev Paapdi Chaat was sooo delicious, we truly couldn’t stop eating them! Try it and you’ll know why :D
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