Chetna Makan recipe: Rice and dal papdi

Former Great British Bake Off contestant Chetna Makan gives us this authentic Indian street food recipe for Rice and dal papdi.

Makes 50-60
Published: August 23, 2017
Categories: ,

Rice and dal papdi

Put the split chickpeas into a bowl, cover with water and leave to soak for one hour.

Drain the split chickpeas, then grind them to a rough paste using a food processor, adding one tablespoon of water if necessary to achieve a rough, thick paste that isn’t too runny.

Put the ground chickpeas, the rice four, plain flour, salt, chilli powder and curry leaves into a large bowl and mix well.

Very gradually mix in just enough of the measured water (or a little more, if necessary), a few drops at a time, to bring the mixture together into a soft dough.

Cover the bowl with cling film and leave to rest for 30 minutes.

Fill a deep-fat fryer or large saucepan with enough sunflower oil to deep-fry the papdi (ensuring the pan is no more than one-third full) and heat it to 190C.

Line a plate with some kitchen paper.

Take small portions of the dough, roughly the size of a grape, and roll them into thin discs with a diameter of 5cm.

Working in batches, fry the papdi for two to three minutes, until golden brown.

Remove with a slotted spoon and transfer the papdi to the paper-lined plate to drain excess oil while you fry the remaining dough.

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Leave to cool, then season with sea salt flakes and serve with the chutney of your choice.

Chetna Makan

• Chai, Chaat & Chutney by Chetna Makan is published in hardback by Mitchell Beazley, priced £25

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  • 60g split chickpeas (chana dal )
  • 125g rice flour
  • 125g plain flour
  • 1 tsp salt
  • ½ tsp chilli powder
  • 10 curry leaves, finely chopped
  • about 120ml water
  • sunflower oil, for deep-frying
  • sea salt flakes
  • chutney of your choice, to serve (optional)
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