How to make Papdi Nu Raitu -

A raita for special occasions - papdi, boondi and potatoes mixed with spiced yogurt and decorated with silver warq.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Papdi (पापड़ी)

Cuisine : Gujarati

Course : Raitas

For more recipes related to Papdi Nu Raitu checkout Tricolour Raita, Chutney Raita, Perfect Yogurt, Burani . You can also find more Raitas recipes like Beetroot Raita Pakodi Ka Raita Akhrot Ka Raita Curd Jowar

Papdi Nu Raitu

Papdi Nu Raitu Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Papdi Nu Raitu Recipe

  • Yogurt 2 1/2 cups

  • Papdi 250 grams

  • Boondi 1/2 cup

  • Potato,boiled and diced 1 medium

  • Salt to taste

  • Roasted cumin powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Sweet tamarind chutney 1/2 cup

  • Silver warq 2-3 sheet

  • Fresh coriander leaves sprigs a few


Step 1

Whisk yogurt. Add boondi, boiled potato, salt, roasted cumin powder and red chilli powder.Keep in a flat-sided dish in the fridge.At the time of serving arrange two to three rows of papdis standing upright on the sides.

Step 2

Pour sweet tamarind chutney on the papdis. Gently stick some silver varq on papdis. Do not let the papdis slip into the yogurt.Put some sprigs of coriander in the centre of the yogurt and make rings of red chilli powder surrounding it.

Step 3

Serve immediately.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.