Chole Papad

Whether you're serving it as a snack or an appetizer at a party, Chole Papad is sure to be a hit. Just remember, to maintain that addictive crunch, assemble the dish right before serving. This is a quick, no-cook recipe that bursts with the vibrant flavors of India.



Serves: 4
  1. Begin by preparing the chole mixture. In a bowl, combine the boiled chickpeas, finely chopped onion, diced tomato, and chopped cucumber.
  2. Add tamarind chutney, mint-coriander chutney, chaat masala, roasted cumin powder, and salt. Mix well to ensure all ingredients are evenly coated.
  3. For the papad base, you can lightly roast the papads over an open flame or microwave them until they turn crisp.
  4. Place each papad on a serving plate.
  5. Generously spoon the chole mixture onto the papad base.
  6. Garnish with fresh coriander leaves for a burst of color and freshness.

Cooking Tip

  • To keep the papad base crunchy, assemble the chole papad just before serving. You can customize the toppings by adding sev (crunchy chickpea noodles) or pomegranate seeds for an extra layer of texture and flavor.
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