Recipe finder

Recipe Finder
Follow us :FacebookPinterestTwitterGoogle Plus
You are here: Home » Recipes » Singhara Atte Ki Paapri Chaat

Singhara Atte ki Paapri Chaat


Singhara Atte ki Paapri Chaat

Singhara Atte ki Paapri Chaat



Recipe Cook Time


One Indian street food snack that is relished a lot. Crisp and freshly made paapris dipped in yogurt and topped with cubed potatoes, tangy masalas and a sweet tamarind chutney.


  • For Paapri:

    1 cup water chestnut flour

    1 Tbsp potatoes-boiled, peeled and mashed very smooth

    1 Tbsp ghee

    1 tsp rock salt

    Cold water to mix

    Ghee / oil for deep frying

    For Sonth ki Chutney:

    1 cup tamarind

    3 Tbsp gur (jaggery)

    1 tsp sendha namak (rock salt)

    1 tsp black rock salt

    1 tsp sonth or powdered dry ginger

    1/4 tsp black pepper

    1/4 tsp chilli powder

    1 tsp chaat masala

    For Chaat Masala:

    2 Tbsp coriander seeds

    2 Tbsp cumin seeds

    1 Tbsp thymol seeds

    3 tsp black rock salt

    3/4 tsp powdered black peppercorns

    1 Tbsp amchoor powder

    Paapri Chaat

    8 paapries

    1/2 cup yogurt-beaten smooth

    Sonth ki chutney

    Chaat masala
    - to taste

    Chilli powder-to taste


For the Paapri:

Mix potato, ghee, and salt into the atta, and rub well.

Add enough water and knead into a stiff dough.

Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.

Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.

For the Sonth ki Chutney:

Soak the tamarind and extract its pulp.

Now mix all the ingredients and cook till slightly thick.

For the Chaat Masala:

Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.

After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.

For the Papri Chaat:

Dip paapries in yogurt and arrange on a plate.

Top it with sonth ki chutney, chaat masala, chilli powder.

Garnish with fresh coriander and serve.