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A delicious twist on classic street food! Crispy papdis are loaded with savory, spiced minced lamb and drizzled with tangy chutneys, cool yogurt, and crunchy sev. An irresistible appetizer for any gathering.
For 4 servings
Prepare the Kheema Filling
Prepare Chaat Toppings
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A delicious twist on classic street food! Crispy papdis are loaded with savory, spiced minced lamb and drizzled with tangy chutneys, cool yogurt, and crunchy sev. An irresistible appetizer for any gathering.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 554.2 calories per serving with 19.54g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Assemble and Garnish
Serve Immediately
Replace the mutton kheema with crumbled paneer, soya granules, or a mixture of mashed potatoes and green peas for a delicious vegetarian version.
Use minced chicken or turkey for a lower-fat alternative to lamb. Adjust cooking time as these meats cook faster.
Add a sprinkle of pomegranate arils for a sweet and juicy burst of flavor, or add some boiled and diced potatoes along with the kheema.
Instead of papdis, you can serve the kheema mixture over crispy katoris (flour cups), samosas, or even toasted bread slices.
The minced lamb (kheema) is rich in high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Lamb is a great source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
The use of curd (yogurt) as a topping provides beneficial probiotics, which support a healthy gut microbiome, aid digestion, and boost the immune system.
Kheema Papdi Chaat is a flavorful and indulgent snack. While it contains protein and iron from the lamb and probiotics from the yogurt, the papdis are typically fried, and the chutneys can contain sugar. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Kheema Papdi Chaat (about 6 pieces) contains approximately 450-550 calories, depending on the specific ingredients used, such as the fat content of the meat and the amount of oil and chutneys.
Absolutely! You can easily make a vegetarian version by substituting the mutton kheema with crumbled paneer, soya granules, or a spiced mash of potatoes and green peas.
The key is to assemble the chaat right before serving. Also, ensure your kheema filling is semi-dry, not watery. Layering the thick kheema first can create a slight barrier between the papdi and the liquid toppings like yogurt and chutneys.
Yes, using good quality store-bought green chutney and tamarind chutney is a great way to save time and effort.
It is not recommended to store assembled Kheema Papdi Chaat as it will become soggy. However, you can store the kheema filling, chutneys, and yogurt separately in airtight containers in the refrigerator for up to 2 days. Assemble a fresh plate when you're ready to eat.