Do you have leftover papad or papadums to use up? Then I have a perfect recipe for you that comes together in less than 20 minutes with minimal effort. As the name suggests, Papad Katori Chaat is a crispy and crunchy papadum bowl that is filled with protein-packed delicious chickpea salad.
This light, easy-to-make, and healthy snack can be enjoyed as a light meal or a tea time snack!
If you think I have been obsessed with making katoris (snack bowls) from scratch, then you are right!
This Papad Katori Chaat is a simple and flavorful snack that is-
- Convenient to eat Papad Katori Chaat
- Amazingly delicious
- Very addictive
- Crunchy, Papad Katori Chaat
- Healthy and a guilt-free snack!
This recipe is considered a “no-knead” recipe which means that you don’t have to spend 20 minutes standing at your counter with your arms shaking and wondering why your kids are so quiet.
What makes up this crispy papad Katori chaat?
Speaking of ingredients, this Katori chaat is made with readily available pantry ingredients like –
» Papad- the star ingredient. I have used jeera papad for the katoris. But if you like it spicy, you can use chili papad or pepper papad.
» Chickpeas – I have used canned chickpeas for this recipe.
» Flavor squad – onions, tomatoes, cilantro leaves, and green chilies
» Seasonings – of course! I have flavored this Katori chaat with cumin seeds, red chili powder, amchur powder, and salt.
» Lemon juice – to perk things up. Papad Katori Chaat
How to make a delicious Papad Katori Chaat?
The process of making this papad Katori chaat recipe requires no special equipment or skill. Simply –
- Microwave the papad
- Prepare the filling Papad Katori Chaat
- Fill the crispy katoris with filling.
Step 1- Microwave the papad katoris
You begin by making papad katoris first.
1. Grease a microwavable katori. Set aside.
2. Take papad. Dip it in water for 2 seconds or until they are barely soft.
3. Immediately remove the papad from water and pat dry in between sheets of a paper towel to absorb the excess water.
4. Carefully lift the papad.
5. Spread the wet papad on the greased katori.
6. Gently press the center part into the katroi and then arrange the rest of the papad in the bowl.
7. Microwave the papad katoris on HIGH for a minute. If there are a couple of spots that are still wet, no worries, cook the shaped katori for additional 30 seconds.
8. Remove from the microwave and wait for a second. Gently run 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.
Step 2- Prepare the filling –
9. In a large mixing bowl, add chickpeas. Papad Katori Chaat
10. Stir in chopped onions and cilantro leaves.
11. Chopped tomatoes, red chili powder, roasted cumin powder, amchur powder, and salt. Papad Katori Chaat
12. Mix until thoroughly combined. Do not add lemon juice.
Step 3- Assembling Papad Katori chaat
When ready to serve –
1. Slightly warm the mixture in the microwave for a minute.
2. Take one Katori and add 2 tablespoons full of filling to the Katori.
3. Top with boondi. Sprinkle lemon juice on top.
4. Garnish with chopped cilantro leaves and thin sev.
5. Serve immediately. Papad Katori chaat tastes good when fresh.
Recipe 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. Papad Katori Chaat
» 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. Papad Katori Chaat
» Store-bought canned chickpeas were used for this recipe. Always drain and rinse the canned beans before using them in a recipe.
Now for some Faqs
» Can I fry the papad katoris?
Of course, you can! Papad Katori Chaat
» What other filings can you use for this katori chaat recipe?
You can improvise and choose the filling of your choice. Some tested and tried fillings are –
LET ME KNOW WHAT YOU THINK!
This papad Katori chaat recipe is genuinely the simplest recipe, I have ever made.
Should you make this papad Katori chaat or any variation of it, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
CRAVING FOR MORE, browse my delicious appetizer collection –
|This recipe post has been updated from the archives, first published on November 29th, 2015|
Papad Katori Chaat
- 6 – Papad or Papadums
- 1 cup Boondi
- 1 tablespoon Gram flour sev to sprinkle on top
- 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.