Easy Gluten-Free Papdi ChaatVeg
Enjoy a healthy twist on a classic street food favorite with this delicious Gluten-Free Papdi Chaat recipe. Made using a nutritious blend of sorghum (jowar), rice, and gram flour, these crispy homemade wafers are perfectly spiced and fried until golden. Topped with boiled potatoes, tangy chutneys, yogurt, and crunchy sev, this snack offers the perfect balance of sweet, spicy, and savory flavors. Perfect for a quick evening snack or a healthy party appetizer!
Ingredients
For the Gluten-Free Papdi:
1 cup Sorghum Flour (Jowar)
3 tbsp Rice Flour
3 tbsp Gram Flour (besan)
1 tsp Ginger-Green Chilli Paste
1 tbsp Fenugreek Leaves (Methi)
1 tbsp Oil
to taste Salt
as needed Water
Rice Flour (extra): For dusting/rolling
Oil: For deep frying
For the Chaat Assembly:
1 cup Potato (boiled, and peeled)
1 cup Onion (chopped)
as needed Sprouted Moong (boiled)
1 tbsp Churned Curd
to taste Sweet Chutney
to taste Green Chutney
to taste Chaat Masala
to taste Black Salt
to taste Cumin Powder
to taste Red Chilli Powder
For garnishing Nylon Sev
For garnishing Coriander Leaves (chopped)
Instructions
Step 1— Prepare the Papdi Dough
1
In a mixing bowl, combine 1/2 cup sorghum (jowar) flour, 3 tbsp rice flour, and 3 tbsp gram flour.
2
Add 1 tsp ginger-chili paste, 1 tbsp fenugreek leaves (kasuri methi), 1 1/2 tbsp oil, and salt to taste.
3
Mix well and gradually add water to form a firm dough. Do not let the dough rest for more than 5 minutes.
Step 2— Shape and Cut
1
Dust your board with rice flour (avoid using gram or sorghum flour for dusting).
2
Take a portion of the dough, roll it out into a thin sheet (about 1 mm thick).
3
Use a cookie cutter or the rim of a small bowl to cut the papris into round shapes.
4
Remove excess dough and prick each papri with a fork to prevent them from puffing up while frying.
Step 3— Fry the Papdis
1
Heat oil in a pan over medium heat.
2
Fry the papris until they turn a nice golden brown color.
3
Remove from the oil and let them cool.
Step 4— Assemble the Chaat
1
Break the crispy papris into bite-sized pieces on a serving plate.
2
Top with finely chopped boiled potatoes, onions, and soaked/boiled moong.
3
Drizzle with churned curd, sweet chutney, and spicy green chutney.
4
Sprinkle with chaat masala, black salt, cumin seed powder, and red chilli powder.
5
Finish by garnishing with fine sev and fresh coriander leaves.
Nutrition Facts
1 servings per recipe
