Chaatpapdi is a delicious snack food that originated in India. It consists of deep fried lentil balls served with spicy sauce. The chaats are usually sold by street vendors, but can also be found at restaurants.

In Canada, it has become popular as an appetizer for parties and special occasions such as weddings and birthdays.

There are many different types of chaats available including potato chaat, aloo chaat, paneer chaat and kachori chaat.

Bombay Chowpatty is a popular chaat restaurant in Toronto. They serve authentic Indian snacks such as pakora, pav bhaji, aloo tikki, samosa and chaatpapdi.

You can find this restaurant at 1386 Gerrard St E, Toronto, ON M4L 1Z2, Canada.

It’s made from deep fried bread, filled with spicy and tangy chutneys or curries and served hot on the streets of Mumbai. It can be eaten as an appetizer or even dessert!

Plain flour or whole wheat flour/atta is used to make these. Making these is a bit of a hassle, so I bought the store-bought ones, which were quite good since they were vacuum sealed.

Assembling takes only a few minutes when all the ingredients are ready.

The only thing you need to do if you plan to serve papdichaat at a party or get-together is to assemble them.

About The Recipe

It is made with crisp papdi, or flour crackers (crispy flour crackers), crunchy onions, cooked black chickpeas, spicy chutneys, cooling yogurt, and spices, with a gamut of flavors in just one bite. From small cafes to big restaurants, you can enjoy this lip-smacking chaat not just on street carts.

Spices such as chaat masala are used to make chaats tasty and flavorful.

As durum flour forms strong gluten networks without becoming very elastic, it is ideal for making crisp, thin papdi.

Fresh mint chutney and tangy-sweet tamarind chutney complement the fried crisps with bright, fresh, tart, and sweet flavors.

Making papdichaat at home allows you to customize the ratios and seasonings according to your taste.

The papdi in this chaat will lose its crispiness if it is kept for too long, and become soggy. You can prepare the chutneys, papdi and store them so that you don’t have to worry about them when you want to make chaat.

Potatoes and chickpeas can also be boiled the night before and stored in the fridge. Store the pomegranates in the refrigerator after peeling.