Healthy Gluten-Free Papdi Chaat Veg
Enjoy a healthy twist on a classic street food favorite with this gluten-free Papdi Chaat recipe. Made with a wholesome blend of sorghum (jowar), rice, and gram flour, these crispy wafers are fried to golden perfection and topped with boiled potatoes, onions, sprouted moong, churned curd, and tangy chutneys. Finished with a sprinkle of chaat masala and fine sev, this protein-packed, crunchy snack is perfect for your evening tea or a quick, flavorful indulgence at home.
Ingredients
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
Extra Rice Flour: For dusting/rolling
For deep frying Oil
1 cup Potato (boiled, and peeled)
as needed Sprouted Moong (boiled)
1 tbsp Yogurt
Sweet Chutney: To taste
Green Chutney: To taste
to taste Chaat Masala
to taste Black Salt
to taste Cumin Powder
to taste Red Chilli Powder
as needed Sev (Nylon)
For garnishing Coriander Leaves (chopped)
1 cup Onion (chopped)
Instructions
Step 1— Preparing the Papdi Dough
1
In a mixing bowl, combine sorghum (jowar) flour, rice flour, and gram flour
2
Add ginger and chilli paste, kasuri methi (fenugreek leaves), oil, and salt to taste.
3
Gradually add water to knead into a dough.
4
Do not let the dough rest for more than 5 minutes.
Step 2— Shaping and Frying
1
Take a small portion of the dough and form it into a ball. Use rice flour for dusting to prevent sticking.
2
Roll the dough out to approximately 1 mm thickness.
3
Use a cookie cutter or the edge of a bowl to cut out circular papris. Remove the excess dough.
4
Prick each papri with a fork or knife to prevent them from puffing up while frying.
5
Deep fry the papris in medium-hot oil over a medium flame until they turn golden brown.
6
Remove from the oil and drain excess grease.
Step 3— Assembling the Chaat
1
Gently break the fried papris into a bowl. Ensure they are still in decent-sized, crunchy pieces.
2
Layer the papris with toppings: add chopped boiled potatoes, onions, and soaked/boiled moong.
3
Pour over the churned curd (yogurt), followed by sweet chutney and spicy green chutney.
4
Sprinkle the mixture with chaat masala, black salt, cumin seed powder, and red chilli powder.
5
Finish by garnishing with fine sev and freshly chopped coriander leaves.
Nutrition Facts
2 servings per recipe
