Papri chat

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Papri chat
Papri chaat
Typesnack
Coursehors d'oeuvre
Place of originIndian subcontinent
Region or stateIndian subcontinent

Papri chat or papri chaat (ISO: pāpṛī cāṭ) is a popular traditional fast food and street food from the Indian subcontinent, in India, Bangladesh, Nepal and parts of Pakistan.[1][2][3] Many various additional dishes throughout India are also referred to as papri chat.[1] Some restaurants in the United States serve the traditional version of the dish.[4][5]

Preparation[edit]

Papri chaat served with boiled potato, coriander chutney, tamarind chutney, yogurt and topped with sev
Papri chaat (right) with dal and empanadas

Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chickpeas, boiled potatoes, dahi (yogurt) and tamarind chutney[1][6] and topped with chat masala and sev.[1][7] The papri are typically prepared with refined wheat flour (maida) 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[edit]

Papri refers to the wafers, and the word chaat is derived from the Sanskrit verb caṭ which means tasting with a fingertip and represents the sound made; thereby, it refers to several fast food dishes and snacks. Chaat is a thick cream in Hindi.[1] The term also refers to a variety of dishes in India.[1]

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

Street food[edit]

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[edit]

  1. ^ a b c d e f g 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.[permanent dead link]
  6. ^ a b c d 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. ^ World, Eat Your; Siciliano-Rosen, Laura (13 January 2014). "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. ^ a b 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.

External links[edit]

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