Papri chaat

Papri chaat

Papri chaat
Course traditional fast food and street food
Region or state Indian subcontinent
Cookbook: Papri chaat  Media: Papri chaat
Papri Chaat served with boiled potato, coriander chutney, tamarind chutney, yogurt and topped with sev
Papri chaat (right) with daal and empanadas

Papri chaat, paapri chaat or papdi chaat is a popular traditional fast food and street food from the Indian subcontinent, notably in North India, Bangladesh and Pakistan.[1][2][3] Many various additional dishes throughout India are also referred to as papri chaat.[1] Some restaurants in the United States serve the traditional version of the dish.[4][5]

Preparation

Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, yogurt and tamarind chutney[1][6] and topped with chaat masala and sev.[1][7] The papri are typically prepared with refined white flour and ghee or oil.[8][9] Mint,[6] cilantro[10] and spices[11] may also be used. The dish has sweet, sour, tangy and spicy flavors and a creamy and crunchy texture.[1][6]

Etymology

"Papri" refers to the wafers, and the word "chaat" derived from Sanskrit verb "Caṭ" means tasting with a fingertip and represents the sound made thereby- it refers to several fast food dishes and snacks. "Chaat" literally means "to lick" in Hindi.[1] The term also refers to a variety of dishes in India.[1]

A recipe for papdi (as purika) is mentioned in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[12]

Street food

Papri chaat is often purveyed and consumed at mobile food stalls in India.[6] In India, it is more popular in the northern region of the country compared to other areas.[11]

References

  1. 1 2 3 4 5 6 7 Pathak, A. (2015). Secrets From My Indian Family Kitchen. Octopus Books. p. Pt-46. ISBN 978-1-78472-027-8. / Pathak, Anjali (March 22, 2015). "The foodie traveller … in Mumbai, India". the Guardian. Retrieved November 11, 2015.
  2. ↑ Fodor's Travel Publications, I. (2008). India. Fodor's India. Fodor's Travel Publications. p. 76. ISBN 978-1-4000-1912-0.
  3. ↑ "Ramazan Radar Chaat up a storm". The Express Tribune. June 25, 2015. Retrieved November 11, 2015.
  4. ↑ Allen., Jessica (July 1, 1987). "5 Best Restaurants For Chaat In New York City". CBS New York. Retrieved November 11, 2015.
  5. ↑ Galarneau, Andrew Z. (May 6, 2015). "Dosas steal the show at Chennai Express". Gusto. Retrieved November 11, 2015.
  6. 1 2 3 4 Robertson, R. (2014). Robin Robertson's Vegan Without Borders. Andrews McMeel Publishing, LLC. p. 195. ISBN 978-1-4494-6133-1.
  7. ↑ World, E.Y.; Siciliano-Rosen, L.; Rosen, S. (2014). Delhi Food and Travel Guide: The inside scoop on the best North Indian foods in Delhi. 107. Eat Your World. p. Pt-25.
  8. ↑ Gopal, G. (2007). Delicious Dishes (Vegetarian). Sura Books. p. Pt-59. ISBN 978-81-7478-460-5.
  9. ↑ "Delhi Food and Travel Guide". Retrieved 1 January 2015.
  10. ↑ Gordon, James (October 1, 2012). "38: Papri Chaat at Jay Bharat". L.A. Weekly. Retrieved November 11, 2015.
  11. 1 2 Batra, N. (2011). 1,000 Indian Recipes. 1,000 Recipes. Houghton Mifflin Harcourt. pp. 48–49. ISBN 978-0-544-18910-2.
  12. ↑ K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.
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