Papdi chaat

Papdi chaat

Papdi chaat, or crispy fried whole wheat coins with black chickpeas, is a popular Indian snack.

Chaat refers to any type of fried crispy snack enjoyed as appetisers. In India, they are eaten in the early evening on the streets before families join together to share their dinner. Papdi are delicious, crispy ‘coins’ that can even be enjoyed plain with a cup of tea. Here they are served with spiced black chickpeas and drizzled with chutney

Yield: Serves: 4


For the papdi

  • 140g wholewheat flour
  • 140g plain flour
  • 50g semolina
  • 1 teaspoon carom seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 3 tablespoons oil
  • Water, as required

For the chickpea topping

  • 200g tinned black chickpeas, drained
  • 1 large onion, finely chopped
  • 1 teaspoon cumin powder, lightly toasted
  • 1⁄2 teaspoon yellow chilli powder
  • 1⁄2 tablespoon lemon juice
  • Sea salt, to taste

To garnish

  • 2 tablespoons chilled yoghurt, 
  • 2 tablespoons tamarind chutney
  • 1⁄2 pomegranate, seeds only
  • Sprinkle of degi mirch


  1. Combine the wholewheat flour, plain flour, semolina, carom seeds, cumin seeds and salt in a large mixing bowl.
  2. Add the oil and, using your finger-tips, rub in until you get a breadcrumb-like consistency.
  3. Add a small amount of water and knead to form a firm dough. Set aside, covered, for 30 minutes.
  4. Knead again then, using a rolling pin, roll to a thickness of 3mm.
  5. Use a cookie-cutter to cut shapes, about 4cm in diameter, from the dough. Gather-up any remaining dough and roll again, then cut out shapes until all the dough has been used up.
  6. Prick the papdis with a fork, this makes them crisp and prevents them from puffing-up while frying.
  7. Heat a pan with a thick layer of oil and,when hot, slide in the papdi using a slotted spoon. Fry until golden then carefully remove from the oil. Drain on paper towels to remove any excess.
  8. For the chickpea topping, combine all the ingredients and toss well.
  9. Arrange the papdis, slightly overlapping, in the centre of a plate. Top with the black chickpea mix and garnish with yoghurt, tamarind chutney, pomegranate and a sprinkle of degi mirch and fresh coriander.

Tip: You could top the papdi with diced fruit

Read More:

Stuffed Potato Cakes with Chana Masala

Bhelpuri - Rice Puffs, Vermiceilli and Crispy Crackers with Chutney

Calcutta Kathi Rolls