Indian Recipes
Papad Bowl (Katori) Chaat
Who wants regular bowls when you can have a crunchy papad bowl to serve Diwali snacks in? This Papad Bowl with Masala Peanuts is the ultimate festive appetizer!
- Serves 4 people
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
If you haven’t tried this super cool hack of making papad into bowls, then let me have the pleasure of introducing it to you! It’s actually really easy to make and the possibilities of what to serve in it are endless. I like to do a twist on masala papad by loading these bowls up with masala peanuts (moongfalli chaat). The combination is just killer – spicy, chatpata and crunchy!
These are perfect to serve if you’re hosting for Diwali this year because you can pass around these bowls to each guest (and watch them have the time of their life eating this!). It’s a super fun snack and I mean come on – who doesn’t like an edible katori chaat?
Make these papad bowls, add in the moongfalli chaat and serve immediately 🔥
Ingredients Overview
We’ll be using medium sized moong papads for the papad bowls and some boiled peanuts, finely chopped onions and tomatoes and some chatpata chat masala and spice powders for this recipe. Top it all off with a big squeeze of lemon!!
Frequently Asked Questions
If you’re looking for a Diwali snacks recipe to add to your menu then give this papad bowl with masala peanuts a try. I can guarantee that these will disappear quick!
I hope you guys are loving the Diwali series so far! I’d love to see these on your festive table this year so send me pics over on my IG @my_foodstory and be sure to stay tuned for more 🙂
This article was written by Navya Khetarpal.
The recipe
Papad Bowl (Katori) Chaat
Edible papad bowls (katori) filled with peanut chaat – this one's crunchy, tangy, and zesty – and an absolute delight!
- Serves 4 people
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Ingredients
- 6 moong papads
For filling
- 1 cup boiled peanuts
- ½ cup onions chopped very fine
- ½ cup tomatoes chopped very fine
- 1 teaspoon cumin seed powder
- 1 teaspoon chat masala
- Juice of ½ lemon (approx. 1 teaspoon)
- ¼ teaspoon salt
- 1 tablespoon finely chopped coriander leaves
Method
Making peanut chat filling
- 1
In a large mixing bowl, add all ingredients for the filling & mix them well.
Making papad katoris (bowls)
- 2
Keep 2 bowls ready, 1 bigger than the other. (Like one with diameter approx. 7 cm & the other with diameter of 4 cm)
- 3
Roast the papad on the open flame of the stove using tongs.
- 4
Keep flipping the papad for even roasting. It should be well fried but not burnt.
- 5
Immediately place it in the bigger bowl and press very gently with the small bowl.
- 6
The papad will take the shape of the bowl & form like a katori or bowl.
- 7
They turn crisp when they cool down. Repeat the same process for all papads.
- 8
Fill each papad bowl with peanut chat and serve.
Notes
Only lijjat type of papads works well in this recipe and not the south indian type of papads. Use medium size papads and not the big ones.
Nutrition
- Calories 223 kcal
- Carbohydrates 9 g
- Protein 10 g
- Fat 18 g
- Saturated Fat 3 g
- Polyunsaturated Fat 6 g
- Monounsaturated Fat 8 g
- Sodium 156 mg
- Potassium 354 mg
- Fiber 4 g
- Sugar 1 g
- Vitamin A 169 IU
- Vitamin C 4 mg
- Calcium 50 mg
- Iron 2 mg
Common questions
Can I make this papad bowl with any type of papad?
Only lijjat type of papads work well in this recipe and not the South Indian type of papad.
My papad bowl is breaking. What am I doing wrong?
The key is to mould the papad while it is still warm. As soon as it cools, it becomes crispy so you want to be quick! I also recommend using medium-sized papads and not the big ones for best results!
Can I add any other type of chaat to these papad bowls?
Yep! Any crunchy veggie based salad or chaat can be added into these papad bowls. Just make sure it’s not loaded with chutneys or dressing because that will make the papad bowl soggy. My Moong Sprouts Salad would also be perfect here!
