Papdi Chaat (Crisp Discs with Chickpeas, Yoghurt and Chutneys)
Crisp baked discs piled with chickpeas, potato, cool yoghurt and sweet and sharp chutneys. A plate of proper street food.
- Time1 hr
- LevelMedium
- Costabout £0.72 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Mix the flour, semolina, cumin seeds and salt, rub in the oil, then add the water and knead to a firm dough. Rest for 10 minutes.
10 min - 2
Roll the dough very thin, cut out 5 cm discs and prick them all over with a fork. Bake on a lined tray for 15 minutes, turning once, until crisp and pale gold. Cool on a rack.
15 min - 3
For the tamarind chutney, simmer the tamarind paste, brown sugar, 100 ml water and ground cumin for 5 minutes until syrupy. Cool.
5 min - 4
For the green chutney, blend the coriander, mint, green chilli, lemon juice and 2 tablespoons of water until smooth.
- 5
Beat the yoghurt with the caster sugar and a pinch of salt until smooth.
- 6
Arrange the papdi on a platter. Top with chickpeas and potato, then spoon over the yoghurt, tamarind chutney and green chutney.
- 7
Scatter with the red onion, tomato, chaat masala, sev and pomegranate seeds. Serve at once, while the papdi are still crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
