Spicy Papad Chaat Recipe – Quick Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Papad Chaat Recipe – Quick Indian Street Food Snack

Okay, let’s be real. Is there anything more satisfying than a crunchy, tangy, spicy bite of chaat? This Spicy Papad Chaat is my go-to when I’m craving that classic Indian street food flavor, but I want something quick and easy. I first made this when I was a student and needed a snack that felt special but didn’t require hours in the kitchen! It’s seriously addictive, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s unbelievably fast – ready in under 15 minutes. Plus, it’s a fantastic way to use up any leftover papads you might have. But honestly, the best part is the explosion of flavors and textures. You get the crispiness of the papad, the tang of the lime, the spice from the chili powder, and the savory goodness of the masala. It’s a party in your mouth!

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 2 to 3 urad dal papad pieces
• 0.5 cup finely chopped onions (about 80g)
• 0.5 cup finely chopped tomatoes (about 100g)
• 2 tablespoons chopped coriander leaves (about 10g)
• 1 teaspoon lime juice (about 5ml)
• 0.5 teaspoon red chili powder (about 2.5g)
• 1 teaspoon roasted cumin powder (about 5g)
• 1 teaspoon chaat masala (about 5g)
• Salt as required
• Oil as needed for frying

Ingredient Notes

Let’s talk papads for a sec! I love using urad dal papads for this recipe because they get super crispy. But moong dal papads work beautifully too – they have a slightly different flavor, a little more delicate, but still delicious. You can find both at most Indian grocery stores.

And chaat masala? It’s the secret weapon! Different brands and regions have slightly different blends, so feel free to use your favorite. Some are tangier, some are spicier. Experiment and find what you love! Don’t be shy with the coriander leaves either – they add such a fresh, vibrant flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala topping. In a bowl, combine the finely chopped onions, tomatoes, red chili powder, roasted cumin powder, chaat masala, salt, and lime juice. Give it a good mix.
2. Taste the masala and adjust the seasoning as needed. I usually add a little extra lime juice for a bit more zing! Set this aside.
3. Now, break the large papads into 4 pieces each. If you’re using medium-sized papads, you can leave them whole.
4. Heat oil in a pan over medium heat. Fry the papad pieces until they’re nice and crisp – but be careful not to brown them too much!
5. Drain the fried papads on paper towels to remove any excess oil.
6. Spoon the prepared masala mixture evenly over the fried papads.
7. Finally, garnish with chopped coriander leaves and serve immediately. Seriously, don’t wait – it’s best enjoyed fresh and crispy!

Expert Tips

• Don’t overcrowd the pan when frying the papads. Fry them in batches to ensure they get evenly crispy.
• For extra flavor, you can add a pinch of black salt (kala namak) to the masala topping.
• If you want a more intense flavor, let the masala sit for about 10-15 minutes before adding it to the papads. This allows the flavors to meld together.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your chaat masala doesn’t contain any hidden dairy ingredients.
• Spice Level Adjustment: My family loves it spicy, so I usually add a full teaspoon of chili powder. But if you prefer a milder flavor, start with ¼ teaspoon and adjust to your liking. You can also add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! My aunt always makes a huge batch for our family gatherings.

Serving Suggestions

This Spicy Papad Chaat is perfect as an afternoon snack, a quick appetizer, or even a light meal. I love serving it with a side of chilled lassi or a cup of masala chai. It’s also great for parties – everyone always asks for the recipe!

Storage Instructions

Honestly, this is best enjoyed immediately. The papads will lose their crispness over time. However, if you absolutely have leftovers, you can store the fried papads in an airtight container at room temperature for up to a day. But be warned, they won’t be quite as good as when they’re freshly made.

FAQs

Let’s answer some common questions:

Is this recipe gluten-free? Yes! Papad is typically made from lentil flour, which is naturally gluten-free. However, always check the packaging to be sure, especially if you have a severe allergy.

What is the best way to store leftover papads? Store them in an airtight container at room temperature. But remember, they’ll lose their crispness.

Can I make the masala topping ahead of time? Absolutely! You can make the masala topping up to a day in advance and store it in the refrigerator. Just give it a good stir before using.

What kind of oil is best for frying papads? I prefer using vegetable oil or sunflower oil for frying papads. They have a neutral flavor and a high smoke point.

Can I bake the papads instead of frying them? You can! Preheat your oven to 180°C (350°F) and bake the papads for 5-7 minutes, or until they’re crisp. But honestly, frying gives them that authentic street food texture.