This light, easy-to-make, and healthy snack can be enjoyed as a light meal or a tea time snack!

This recipe is considered a “no-knead” recipe which means that you don’t have to spend 20 minutes standing at your counter with your arms shaking and wondering why your kids are so quiet. Whether it be bread katoris, phyllo bowls, cone chaat, or macaroni cups – I love to try my hands on all types of homemade edible katoris. It’s so much fun and exciting!

Non-fried Convenient to eat Papad Katori Chaat Amazingly delicious Very addictive Crispy, Crunchy, Papad Katori Chaat Healthy and a guilt-free snack!

» Papad- the star ingredient. I have used jeera papad for the katoris. But if you like it spicy, you can use chili papad or pepper papad.  » Chickpeas – I have used canned chickpeas for this recipe.  » Flavor squad – onions, tomatoes, cilantro leaves, and green chilies » Seasonings – of course! I have flavored this Katori chaat with cumin seeds, red chili powder, amchur powder, and salt.  » Lemon juice – to perk things up. Papad Katori Chaat

Microwave the papad Prepare the filling Papad Katori Chaat Fill the crispy katoris with filling. 

Step 1- Microwave the papad katoris

You begin by making papad katoris first. 

  1. Grease a microwavable katori. Set aside. 

  2. Take papad. Dip it in water for 2 seconds or until they are barely soft. 

  3. Immediately remove the papad from water and pat dry in between sheets of a paper towel to absorb the excess water. 

  4. Carefully lift the papad. 

  5. Gently press the center part into the katroi and then arrange the rest of the papad in the bowl.

  6. Microwave the papad katoris on HIGH for a minute. If there are a couple of spots that are still wet, no worries, cook the shaped katori for additional 30 seconds.

  7. Remove from the microwave and wait for a second. Gently run a knife around the papad to release it from the katori.  Invert the katori and remove the crispy papad from the katori. 

Repeat the process with the rest of the papad and cook all the katoris. 

  1. Stir in chopped onions and cilantro leaves. 

  2. Chopped tomatoes, red chili powder, roasted cumin powder, amchur powder, and salt. Papad Katori Chaat

  3. Mix until thoroughly combined. Do not add lemon juice. 

  4. Slightly warm the mixture in the microwave for a minute. 

  5. Take one Katori and add 2 tablespoons full of filling to the Katori. 

  6. Top with boondi. Sprinkle lemon juice on top. 

  7. Garnish with chopped cilantro leaves and thin sev.

  8. Serve immediately. Papad Katori chaat tastes good when fresh. 

» Wet the papad until they are barely soft. Do not leave the papad unattended dipped in water. They will become mushy.  » For perfect katoris, use papad without cracks. Papad Katori Chaat » Dipped papad needs to be pat dried to get rid of the excess water. Do not skim through this step.  » Even after brushing with oil, your katoris are stuck to the bowl, don’t worry. Gently run a knife all around the rim of the bowl to loosen the papad.  » Cooked papad katoris stay well at room temperature for 2-3 days. Keep them uncovered.  » In the rainy weather, due to humidity, papad katoris will not stay for long. Papad Katori Chaat » Store-bought canned chickpeas were used for this recipe. Always drain and rinse the canned beans before using them in a recipe. 

» What other filings can you use for this katori chaat recipe?You can improvise and choose the filling of your choice. Some tested and tried fillings are – 

Potato filling topped with chutneys,  Potato balls with curd and chutney, Sprouts salad Quinia and bean filling

Should you make this papad Katori chaat or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.

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