Papad Katori Chaat

4.44 from 23 votes

Papad Katori Chaat, as the name suggests, is a crispy papadum bowl that is filled with protein-packed delicious chickpea salad. This healthy snack can be enjoyed as a light meal or a tea time snack! Gluten-free and vegan!

Prep: 15

Cook: 1

Total: 16

Course: Snacks And Appetizers

Cuisine: Indian

Servings:

Calories: 75kcal

Author: Ruchi

Ingredients

6 - Papad or Papadums

FILLING

2 cups Boiled Chickpeas (chole)
1 large Onions chopped
1 large Tomato cubed
1 medium Green chilies chopped
2 tablespoons Cilantro leaves chopped
½ teaspoon Red chili powder
1 teaspoon Roasted cumin seeds
1 teaspoon Amchur Powder (Mango Powder)
2-3 teaspoon Lemon Juice (optional)
Salt to taste

GARNISHES

1 cup Boondi
1 tablespoon Gram flour sev to sprinkle on top

Instructions

CHICKPEA SALAD

In a large mixing bowl, add chickpeas.
Stir in chopped onions, cilantro leaves, chopped tomatoes, red chili powder, roasted cumin powder, amchur powder, and salt.
Mix until thoroughly combined. Do not add lemon juice.
Set aside.

PREPARE PAPAD KATORIS

Grease a microwavable katori. Set aside.
Take papad. Dip the papad in water for 2 seconds or until soft.
Immediately remove the papad from water and pat dry in between a paper napkin to absorb the extra water.
Carefully lift the papad. At this point, wet papad will feel like a soft uncooked roti.
Spread the wet papad on the greased katori.
Gently press the center part into the katroi and then arrange the rest of the papad in the bowl.
Microwave the papad on HIGH for a minute. If there are a couple of spots that are still wet, no worries, cook the shaped katori for another 30 seconds.
Remove from the microwave and wait for a second. Gently rub a knife around the papad to release it from the katori. Invert the katori and remove the crispy papad from the katori.
Repeat the process with the rest of the papad and cook all the katoris.

PREPARE THE CHAAT

When ready to serve, slightly warm the mixture in the microwave for a minute.
Take one katori and add 2 tablespoons full of filling to the katori.
Top with boondi. Sprinkle lemon juice on top.
Garnish with chopped cilantro leaves and thin sev.
Serve immediately. Papad katori chaat tastes good when fresh.

Notes

Cooking tips to make the best Papad katori chaat

This katori chaat is a pretty simple and straightforward recipe. Nothing can go wrong if you follow these guidelines.

» Wet the papad until they are barely soft. Do not leave the papad unattended dipped in water. They will become mushy.

» For perfect katoris, use papad without cracks.

» Dipped papad needs to be pat dried to get rid of the excess water. Do not skim through this step.

» Grease your katoris well before, putting the wet papad in the bowl. This step will ensure and easy slide out after the papad is cooked.

» Even after brushing with oil, your katoris are stuck to the bowl, don't worry. Gently run a knife all around the rim of the bowl to loosen the papad.

» Cooked papad katoris stay well at room temperature for 2-3 days. Keep them uncovered.

» In the rainy weather, due to humidity, papad katoris will not stay for long.

» Store-bought canned chickpeas were used for this recipe. Always drain and rinse the canned beans before using them in a recipe.

Nutrition