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Singhara Atte ki Paapri Chaat Recipe
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.
- Total Cook Time1 hr
- Prep Time 10 mins
- Cook Time 50 mins
Ingredients of Singhara Atte ki Paapri Chaat
- 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
How to Make Singhara Atte ki Paapri ChaatHideShow Media
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.