Palak Papdi Chaat/ Hariyali Chaat


A delectable plate with colours.. crunch and dying flavours… This is Chaat… You don’t leave a single bit in your plate… b’Cause you eat the chaat by heart!!

Lipsmacking chutneys,  crunchy snacks and various colours… All these characters define our favourite chaat… This snack has no particular time to eat.. and you don’t need to be hungry to have the irresistible chaat


Whenever I have cravings for chaat, and not able to go out, I make it at home. This time when I wanted to satisfy my tastebuds, I went for the papdi chaat. There was some blanched palak/spinach puree in my refrigerator, which I occasionally use to make palak parantha or pooris. I prepared a tight dough by adding this puree and some oil to make a crisp-khasta palak papdi or pooris. The chutneys always reign over my fridge so the chaat prepared with them was ridiculously awesome!

On to the recipe
Prep time – 15 min. Cooking time – 15 minutes Ready in 45 minutes Type – Evening snack/Street Food Author – Bharti Dhawan Serves – 2

Ingredients for palak/spinach Papdi
Whole wheat flour(sieved 2 times to get fine atta)  – 1 cup/100 gms

•  Palak/spinach puree(blanched and blended)  – 2 tbsp

•  Oil – 2 tbsp for dough + some more for deep frying

•  Salt – 1 tsp

•  Carom seeds/ajwain – 1 tsp

•  Lukewarm water – 1-2 tbsp to knead the dough

*  The quantity of the ingredients can be adjusted to your requirements


1- Add all the ingredients to a broad bowl(paraat) and knead a tight dough by adding little water at a time. When kneaded, cover with a damp cloth for 15 minutes leaving at rest. Whilst heat oil in a kadahi for frying

2-  Take a portion of dough and make a ball. Spread it to the medium thicknesses with a rolling pin and prick with a fork all over it. Cut equal rounds with a cutter or small bowl. The size depends on your choice

  • If you are making papdi, pricking is required to avoid inflating

3-  Drop slowly these pooris into the oil and fry both sides crisp brown. Take them out on an absorbent paper and allow to cool completely.


•  palak papdi – 12-15

•  Thick curd or yogurt (whisked) 1cup/200 gms

•  Tamarind chutney/Imli ki khatti-meethi chutney – 4-5 tbsp

•  Green chutney – 4-5 tbsp

•  Salt – 1 tsp

•  Red chilly powder – 1 tsp

•  Chaat masala – 1 tsp

•  Boiled potatoes cubes – 1/4 cup

•  Palak sev (store brought)  – 2 tbsp

•  Pudina Bhuna Jeera Masala – 1 tsp

•  Some grapes

•  Some pomegranate kernels/Fresh Anaar dana

If palak sev is not available, any other variety of sev can be added for crunch

he plating of chaat is done by layering the different ingredients1-  Place all the papdis in a broad bowl as a first layer

2-  Add salt to the curd and spread all over papdi followed by the Imli ki Khatti-meethi chutney/tamarind chutney

3-  Spread Green Chutney all over chaat

4-  Add boiled potato chunks and palak sev all over it
5-  Next, add grapes, anaar ke dane(pomegranate kernels) and sprinkle chaat masala and pudina-bhuna jeera masala

6–Lip-smacking Palak papdi chaat is ready to enjoy

For More Lip-Smacking Chaat Recipes

Moth Chawal kachori

Palak Patta Chaat

Aaloo Tikki Chana Chaat

Chatpati Matar/Matra chaat

Mirchi vada/Rajasthani Mirchi vada