Add besan, whole wheat flour, finely chopped palak, hung curd, oil, salt and all the spices to a mixing bowl. Mix well, rubbing the mixture together with your hands.
Let the mixture rest for 10–15 minutes. The palak will release moisture and naturally hydrate the dough.
After resting, add whole wheat flour little by little and knead into a firm, workable dough. Avoid adding too much flour at once.
Divide the dough into small portions and roll each portion as thin as possible. Use a little dry flour or oil to prevent sticking.
Cook on a hot tawa until crisp and golden. For a papri-style version, cut into small pieces and air-fry until completely crisp.
Whisk the hung curd with cumin powder, chaat masala, black salt and optional sweetener until smooth.
Arrange the crispy palak papris on a plate and generously top with 150 g hung curd.
Drizzle with mint and coriander chutney, add plenty of pomegranate seeds and finish with chaat masala. Serve immediately for the best crunch. 😍
Quick Tips 💡
Roll the papris thin for maximum crispiness.
Don’t add too much flour initially—the palak releases water while resting.
For a lighter version, air-fry instead of shallow-frying.
Use thick hung curd so the chaat doesn’t become watery.
Add chutneys just before serving to keep the papris crisp.
For extra protein, you can increase the quantity of hung curd.
Advance Prep 🥣
1–2 days ahead:
Prepare and refrigerate the palak dough in an airtight container.
Make mint and coriander chutneys and refrigerate.
Hang the curd and store it in the refrigerator.
On the day:
Roll and cook/air-fry the papris in advance.
Let them cool completely and store in an airtight container to maintain crispness.
Whisk the curd just before assembling.
Keep pomegranate seeds washed and ready in the refrigerator.
Best assembly tip: Keep the papri, curd, chutneys and toppings separate until you’re ready to eat. Assemble fresh for a crispy, chatpata chaat! 🌿✨