Try making chaat, the popular fun food at home

The anytime snack, chaat is popular and savoured by one and all. Chaat is an assortment of paapadi, bhel puri, sev, gol gappas and pani. Making chaat needs a bit of pre-planning. One can make pappadi, sev, pani, the chutneys before hand and store them.

Plain pappadi


Maida / Refined flour – 1 cup

Rice flour – 2 tbsp

Salt – To taste

Asafoetida - A pinch


In a bowl of water, mix the asafoetida and salt. Make dough with the refined and rice flours. Roll out into chapati discs. Cut with a bottle (eg. Bru / Horlicks) cap. Deep fry till light golden.

Pappadi (South Indian style)


Rice flour – 1 cup

Black gram powder, roasted – less than quarter cup

Red chilli powder – 1 tbsp

Salt – to taste

Fenugreek powder – a pinch

Asafoetida powder – a pinch

Chana dal – 1 tbsp

Butter – quarter tsp


Dry-roast the black gram powder very finely. In a bowl, place the roasted black gram powder. Add rice flour, red chilli powder , salt, fenugreek powder and asafoetida. Soak the chana dal for half an hour to one hour. Add this into the batter. Add the butter and nicely knead into dough. Apply oil to the hands. Roll out and cut with a coffee cap. Flatten with hands and perforate using a fork. Deep fry till light golden.

Mint(pudina) Chutney


Mint leaves – a bunch

Coriander leaves – 2 bunches

Raw mango – 1

Green chillies – 3 small

Salt – To taste


Grind the chilli, the leaves, mango and salt. Then add the water to make a thick sauce. Stir well. Stays for up to four days.

Sweet date chutney


Jaggery – 1 cup, grated

Dates – 1 cup. Deseeded

Tamarind – the size of a lemon

Chilli powder – to taste

Black salt – a pinch

Roasted cumin powder – 1 tbsp


Soak the tamarind in 2 cups warm water for an hour. Crush and extract the pulp. In a pan, combine the dates, grated jaggery and the tamarind pulp. Sprinkle red chilli powder, black salt and roasted cumin powder. Boil until thick . Cool the paste. Store in a clean, airtight bottle. Refrigerate. Ideally, it lasts for a month.

For the sev puri / pappadi or Thatta chaat

Take boiled and mashed potato or boiled and coarsely mashed white chickpeas. (Any one of the two, chana is recommended)

On a serving dish, place the pappadi/thatta. Over this, place the potato or chana. Add a tablespoon of mint chutney. Add 1 tbsp beaten yogurt above the mint chutney. Sprinkle readymade chaat masala powder.

Now, pour the sweet date chutney. Garnish with sev, chopped onions and chopped coriander leaves.

Pani Puri - Gol Gappas


Makes 30 puris

Semolina – 1 cup

Salt – To taste


In a bowl, soak the semolina with surface level water for one hour. Make dough with salt. Roll out and cut using a bottle cap. Deep fry over low heat, two each at a time, until golden brown. (It should not darken) One puri may take ten minutes on an average. It should puff up. Press the centre of the puri with a spoon. The mint chutney, for the pani puri should be very diluted and very tangy. If it is not sour enough then add lemon juice.

Make a hole in the upper surface of the puri. Add boiled, mashed potato or chana. Sprinkle chaat powder. Place 2-3 pomegranate seeds. Pour a teaspoon of sweet dates chutney. Dip this in the diluted mint chutney and enjoy. Serve with bowls of mint water and sweet dates sauce.

Bhel Puri


(Kurmura Bhel/ Pori)

Boiled and mashed potatoes

Pappadi, crushed lightly

Raw mango – finely chopped

Green chillies – finely chopped

Mint chutney

Sweet dates chutney

Chaat masala powder – A pinch

Salt – A pinch

For garnish –

Chopped onion


Coriander leaves, chopped

Pappadis – Whole

Method: Combine all ingredients just before serving. Serve fresh, you can use the pappadis as spoons to eat the Bhel Puri.

Keywords: Chaat food

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