Estimated Nutrition (whole recipe, rough)
Counts 6 of 12 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | not in our table | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For papri
- 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
- 1tbsp 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
- =
Directions
For the papri, 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.
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.