How to Make Chana Moong Papdi Chaat - Recipe on FirstCry Parenting

Chana Moong Papdi Chaat

Papdi chaat is one of those iconic street foods in India that is enjoyed by people of all ages. Crispy fried papdis topped with your favorite toppings, chutneys and sev makes for a delightful, mouth-watering snack. So, instead of letting your kid have a plateful of it from a street vendor, why not prepare it at home. We have made heart shaped papdis, but you can try any other interesting shape.

Serves Preparation Time Cooking Time
 4 People 20-25 Minutes
15-20 Minutes



For the Papdi

  • ¼ cup all-purpose flour or maida
  • ½ cup semolina or Suji
  • 1 tablespoons oil
  • ½ teaspoon salt
  • ½ tsp carom seeds/ajwain
  • Water to form firm dough
  • Oil for frying


  • Chopped boiled potato
  • Chopped tomato
  • Slightly cooked moong beans
  • Cooked red chana
  • Yoghurt, whisked with salt and sugar to taste.
  • Chat masala
  • Tamarind chutney
  • Green chutney
  • Nylon sev


Step 1

Mix maida, semolina, salt and ajwain. Add oil and using water, knead a firm dough. Keep it aside for 15-20 minutes.

Step 2

Divide the dough in about 3-4 large balls and roll them like thin chapati. Prick with a fork in several places – this will prevent the papdi from puffing up while frying.

Step 3

Using a heart shape cutter, cut out the dough. You can knead the leftover dough again and roll it to get as many papdis as you can get. This measure will give you about 25-30 heart shaped papdis.

Step 4

Heat oil in a pan. Fry papdis on medium to medium high heat, until both sides are light golden-brown in color.

Step 5

Transfer them into a paper napkin so that excess oil is absorbed. Cool it completely before storing them in an airtight container.

Step 6

In order to assemble the papdi chaat, arrange the papdi on a serving plate. Place a little bit of each ingredient from the topping over each papdi. Drizzle 2 teaspoon of yoghurt. Sprinkle a pinch of chat masala, little tamarind chutney and green chutney followed by nylon sev.

Nutritional Information

Calories 245 K cal
Proteins 7.5 g
Total Fat 4.5 g
Total Carbohydrates
38.4 g
Cholesterol 3 mg
Sodium 599 mg
Potassium 253 mg
*For frying, add approximately 10 grams of fat per serving, at 9 Kcal/gram of fat.
Tip: You can make the papdis in bulk, as they will keep well in an airtight container for about a month.
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