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Papri Chaat
These crunchy crackers filled with gorgeous nigella seeds are addictively delicious and layered with delicious toppings.
Course
Appetizer, Snack
Cuisine
Indian
Author
Marlynn Schotland
Ingredients
Make the Papri (crackers)
2
cups
all-purpose flour
1
cup
whole wheat flour
2
teaspoons
nigella seed
1
tablespoon
Kosher salt
3
tablespoons
canola oil
Water
as needed
Toppings
1
cup
Yukon gold potatoes
cooked, finely diced
1
cup
black chickpeas
cooked
½
cup
tomatoes
finely diced
1
tablespoon
Serrano chiles
minced
2
tablespoons
red onions
finely diced
Kosher salt
to taste
3
cups
drained yogurt
thinned with water
1
teaspoon
chaat masala
½
teaspoon
Kashmir chili powder
2
tablespoons
green chutney
make your own or buy
6
tablespoons
tamarand chutney
make your own or buy
¾
cup
sev
½
cup
cilantro
chopped
Instructions
Mix flours, nigella seeds, and salt.
Slowly add oil until mealy.
Add water as needed to form a stiff dough.
Allow the dough to rest.
Roll into thin sheets, then use a cookie cutter or pastry cutter to cut out circles. Place on a baking tray lined with parchment paper.
Bake at 350 degrees until the edges are slightly browned, which is about 18-20 minutes.
Create an even base layer with the papri crackers on a dish and top in layers with remaining topping ingredients.
Serve immediately.
Notes
makes 36 crackers