Masala Chaat Stuffed Papad

Masala Chaat Stuffed Papad

This snack is both tasty and simple to prepare. Simply have papads on hand and assemble it before your guests arrive! This street-side delicacy from India is a must have snack during evening tea time. Best of all, it tastes and looks like a lot more effort to prepare than it actually is. So impress your guests and enjoy this refreshing crunchy snack from the Indian street food scene

What is a Masala Chaat Stuffed Papad?

Masala chaat is an emotion in Indian street food terms. It holds a very special place in people’s hearts. Putting this masala chaat in crispy papad cones serves as the perfect edible plate for the chaat. The papad cones are simple to make. It sounds daunting but it’s very doable. As for making the masala chaat, follow along with the recipe and find out!

Notable Ingredients at a Glance

Papad – 3 medium sizes papad (cut in halves).  These are thin crispy discs made from seasoned dough that has been fried or cooked with dry heat. Many of these papads are Sundried. You can find them at any Indian grocery store in your area. These are pretty popular as snacks.

The Chaat – Combine the following ingredients

Onions – 1/2 cup of chopped onions. You need to finely dice them because they are not going to be cooked.

Tomatoes – 1/2 cup of chopped or thinly sliced tomatoes. Just to make them easy to bite through.

Chana or chickpeas – 1 cup of Chickpeas boiled in salted water. Details are mentioned in the recipe.

Salt – ½ teaspoon or to taste. You can also use Himalayan Pink Salt or Rock Salt to give it the pungent aroma of Indian streetside chaat.

Chaat masala – ½ teaspoon. This is a salty tangy masala powder that goes amazingly well with freshly cut vegetables. It’s also the fastest way to get to that chaat flavor that we are so fond of.

Chilies – 4, medium size chilies chopped finely. You can deseed them as well if you don’t want too much heat in the filling but still want the aroma of fresh chilies.

Coriander – 1 tablespoon of freshly chopped coriander for both flavor and the Instagram-worthy garnish.

Lime – ½ a cheek of a medium-sized Lime would bring the chaat together very nicely.

Sev – ½ cup. If you’ve ever seen pictures of Indian street food, you’ll recognize the small crunchy noodle-like pieces that are sprinkled on all of these amazing foods. Those pieces are made from long strands of Gram flour which are deep-fried and spiced. You can easily get these at any Indian grocery store in your area.

How to prepare the Masala Chaat Stuffed Papad?

Take 3/4th cup of chana or chickpeas and soak them overnight. The next day, put it to a boil on medium heat in a pressure cooker and wait for 3 whistles. Wait for the pressure in the pressure cooker to naturally subside. Drain the water from the chana and set it aside.

Take a mixing bowl and add the boiled chana, chopped onions, chopped tomatoes, chopped coriander, chopped chilies, salt, and chaat masala. Squeeze in about half a lime. Add the sev in and toss to evenly mix the ingredients.

Take a pan and heat it on medium heat. You can add in a bit of oil to prevent the papad from sticking.

Now bake the papad on both sides for about 30-40s. Once it’s baked completely, you have to act quickly. Roll the papad into a cone and set it aside. Repeat for all the papads you have on hand.

For the final step, stuff the mix into the Papad. Top up the cone with some fresh coriander and sev to make it look pretty.

Enjoy and watch as your guests Instagram the snacks you made!

Some expert tips for preparing Masala Chaat Stuffed Papad

  • You can make the papad in the microwave as well. Brush the Papad with oil and microwave for 30 to 40 seconds. Shape it into a cone just as you would if it were made on a Tawa.
  • Masala chaat is highly customizable. There are thousands of recipes for variations in chaat. Try them out and you’ll be surprised at the versatility of this recipe.
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Masala Chaat Stuffed Papad

  • Author: Mish
  • Total Time: 40 mins + Soaking time
  • Yield: 6 1x


A very quick snack with very basic ingredients that you might not have thought before.


  • 3 Papad – medium size (cut in halves)
  • ½ cup Chopped onions
  • ½ cup Chopped tomatoes 
  • 1 cup Boiled chana
  • ½ teaspoon Salt
  • ½ teaspoon Chaat masala
  • 4 Chopped chillies – medium size
  • 1 tablespoon Chopped coriander
  • ½ Lime – medium size
  • ½ cup Sev


  1. Take 3/4th cup chana and soak overnight.
  2. Next, boil the soaked chana in medium heat in a pressure cooker for 3 whistles.
  3. Strain out the chana.
  4. Take a mixing bowl and add boiled chana, chopped onions, chopped tomatoes, chopped coriander, chopped chilies, salt and chaat masala.
  5. Squeeze half a lime to the mixture.
  6. Add the sev and mix. The stuffing is ready. Now we will prepare the papad.
  7. Take a tawa/pan and heat it.
  8. Now bake or toast the papad on both sides for about 30 – 40 seconds.
  9. Once it’s baked completely quickly, roll it into a cone.
  10. Stuff the mix into the Papad.
  11. Enjoy !
  • Prep Time: 10 mins + Soaking time
  • Cook Time: 30 mins

Keywords: Masala Chaat Stuffed Papad

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