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Singhara Atte ki Paapri Chaat

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Singhara Atte ki Paapri Chaat
  • 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


  1. For the Paapri:
  2. Mix potato, ghee, and salt into the atta, and rub well.
  3. Add enough water and knead into a stiff dough.
  4. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
  5. Fry the paapris, till a golden colour on both the sides. Drain on absorbent paper before storing in an airtight container.

  6. For the Sonth ki Chutney:
  7. Soak the tamarind and extract its pulp.
  8. Now mix all the ingredients and cook till slightly thick.

  9. For the Chaat Masala:
  10. Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
  11. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.

  12. For the Papri Chaat:
  13. Dip paapries in yogurt and arrange on a plate.
  14. Top it with sonth ki chutney, chaat masala, chilli powder.
  15. Garnish with fresh coriander and serve.