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Freshly made appetizer cups filled with chana chaat, boondi raita and garnished with pomegranate seeds and cilantro are plated and ready to be served.

Papdi Chaat Appetizer Cups (Baked)

Nosheen Babar
These Easy bite-sized Baked Papdi Chaat Appetizer Cups are the perfect way to serve a popular Pakistani snack in a healthy and elegant way.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian, Pakistani
Servings 12 cups
Calories 69 kcal

Ingredients
  

Papdi Cups

  • 4 soft flour tortillas
  • non stick cooking spray

Chana Chaat

  • 1 15 oz can chickpeas
  • 1 red potato
  • 1 roma tomato
  • 1 green onion
  • ½ serrano chili
  • 1 teaspoon chaat masala (see notes)
  • 2 tablespoon tamarind chutney (see notes)

Boondi Raita

  • ½ cup plain full fat yogurt
  • ⅛ cup milk
  • 1 tablespoon sugar
  • ½ teaspoon chaat masala (see notes)
  • ½ cup boondi

Toppings & Garnishes

  • ½ cup pomegranate seeds
  • ¼ cup cilantro microgreens

Instructions
 

Papdi Cups

  • Preheat the oven to 375° F.
  • Cut three rounds from each tortilla using a biscuit cutter. (see notes)
  • Generously spray both sides of each round with the non stick spray.
  • Place each round in a muffin cup and press down so it forms a shallow cup.
  • Bake the taco cups in the oven for 10 minutes, remove and cool completely before filling.

Chana Chaat

  • Boil the potato till it is cooked through but firm.
  • Cool, peel, and dice the potato.
  • Drain and rinse the chickpeas.
  • Dice the tomato.
  • Finely chop the green onion, both the white and green part.
  • Chop the serrano chili and deseed it if you prefer your chaat to be less spicy.
  • Mix all of the above and add in the chaat masala and tamarind chutney and set aside.

Boondi Raita

  • Beat the yogurt and milk together till you have a smooth mixture.
  • Add in the sugar and chaat masala and mix in.
  • Add the boondi directly from the packet to the yogurt and stir in.

Assembling The Papdi Chaat Appetizer Cups

  • Place your baked and cooled Papdi cups on a serving dish.
  • Add 1 tablespoon of the Chana Chaat in each cup.
  • Top the Chaat with 1 teaspoon of the Boondi Raita.
  • Place a dollop of the tamarind chutney on top of the Raita.
  • Sprinkle some pomegranate seeds on top.
  • Place a sprig of cilantro microgreens and serve.

Notes

Chaat Masala—Chaat masala is essential to any good chaat, but it has a funky smell that takes getting used to. This is due to the black salt it contains. However, once you get past the smell, it's an addictive spice! If you find the smell bothersome, you can start with a smaller amount until your palate adjusts. Similarly, if you're a chaat masala fan and like your chaat spicy and well seasoned, you may want to add a little extra to your mixture.
Tamarind Chutney—I love tamarind chutney, so I add it to the Chaat and then again on top. Like the chaat masala, this can be adjusted to suit personal tastes. 
Biscuit Cutter—I use a 3 ¼-inch round biscuit cutter. You can use a larger one if you want slightly deeper bowls, but these make the perfect bite-sized canapes. Round cookie cutters also work, but biscuit cutters have serrated edges, which make the appetizers look beautiful, so I prefer them.
 
 

Nutrition

Serving: 1papdi cupCalories: 69kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 84mgPotassium: 164mgFiber: 1gSugar: 4gVitamin A: 94IUVitamin C: 3mgCalcium: 36mgIron: 1mg
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