• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Appetizers

    Published: Oct 31, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Paan Chaat (Betel Leaves Chaat)

    Jump to Recipe Jump to Video Print Recipe

    Paan Chaat is a delicious appetizer made using fried betel leaves topped with yogurt, chutneys and crisp toppings.

    This is a unique chaat that is actually pretty easy to put together and tastes amazing too.

    Paan Chaat served in a plate nad topped with chutneys, vegetables and toppings.

    Chaats make such a great treat for any day. Full of flavors, colors and textures; these are quite easy to put together and loved by everyone.

    From Bhel Puri and Dahi Batata Puri to Ragda and Smashed Potatoes; we love making at least one chaat each week.

    All chaats are generally made of three elements; a base like murmura, makhana, puri etc, chutneys like sweet, spicy and tangy and finally toppings, chopped vegetables, sev, boondi, cilantro and chaat masala.

    These chaats are easy to make by swapping one or more of the ingredients to get a whole new dish.

    With all the traditional chaats still being popular; there are numerous new kinds of chaats taking centre stage. Makhana Bhel, Paan Chaat, Quinoa Bhel and Dhokla chaat to name a few.

    Jump to:
    • What is Paan Chaat
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Delicious Chaat Recipes
    • More Recipes using Betel Leaves
    • Paan Chaat (Betel Leaves Chaat)

    What is Paan Chaat

    As the name suggests; we make a sweet, salty and tangy chaat using paan leaves. Betel leaves are popular in India and commonly referred to as paan.

    With that as the base, I like to make a flavorful mix of textures for a snack. To make this, we deep fry betel leaves coated in seasoned chickpea flour and top them with the commonly used chaat ingredients.

    Though it may sound daunting, the dish is actually easy to put together. And the fried betel leaves taste wonderful with all the chutneys, yogurt and crunchy toppings.

    I have made this numerous times lately in the name of recipe tasting; and trust me it has been gobbled in minutes.

    Why this recipe works

    • It is a delicious chaat recipe.
    • We can put the recipe together super quickly.
    • The recipe is super versatile with respect to the toppings and add-ins.
    • We can make almost all the elements ahead of time.
    • It is a unique combination that is full of flavors.
    • We use the popular betel leaf and convert it to an amazing appetizer.
    • In spite of all the ingredients on top, the betel leaves still retain their freshness and flavor in the recipe.
    • We can easily make changes to the recipe to make it kid-friendly.

    Ingredients and Substitutions

    Ingredients to make Paan chaat in small bowls.
    • Betel Leaves: The base for the recipe is fried betel leaves. Coat these in chickpea batter and fry them to use. Fresh betel leaves will work, none other. And if this is unavailable, use spinach, kale, fenugreek or other greens.
    • Chickpea Flour: We need chickpea flour to make the batter for coating the betel leaves. Some recipes call for adding a pinch of rice flour to crisp up well, but it is optional.
    • Spices: I like to add minimal spices to the chickpea flour batter to season it. I add red chili powder, turmeric, dhania jeera, salt and chaat masala. Adding some chopped cilantro, jeera powder etc. works as well.
    • Yogurt: Like most chaat recipes, I add seasoned yogurt to the chaat. Whipped yogurt with some salt, sugar and chaat masala works well for the recipe.
    • Chutneys: Similar to all chaat recipes, we need the three chaat chutneys here as well.  Sweet dates tamarind chutney, spicy cilantro chutney and spicy garlic chutney are perfect for the recipe. Both store bought and homemade are equally amazing in the recipe.
    • Toppings: I like to add some crunch to the recipe with toppings. Chopped onions, pomegranate arils and sev are perfect. Plus; adding some chopped cilantro, boondi or chivda are great to add too.
    • Apart from these, we need water to make the batter and oil to fry the paan.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a large bowl add chickpea flour and the spices.

    2- Then slowly add water and start whisking.

    Collage steps to make Paan chaat; whisking chickpea flour with spices and water in a bowl.

    3- Mix everything well till you get a smooth batter.

    4- Heat oil on medium high in a kadhai; and dip a betel leaf in the batter.

    Collage steps to make Paan chaat; making the batter and dipping paan leaves in the batter.

    5- Coat it evenly on both sides with the batter.

    6- Remove from the batter and dip in hot oil.

    Collage steps to make Paan chaat; coating the paan leaf in batter and frying in hot oil.

    7- Fry till crisp; turning it once in between. Remove on a kitchen towel to drain. Repeat for all the leaves and set them all aside.

    8- Also, add sugar, salt and chaat masala to yogurt. Mix well and set aside.

    Collage steps to make Paan chaat; removing fried paan leaves and making seasoned yogurt.

    9- Plus, prepare the chutneys and keep them ready.

    10- When ready to serve, place the leaves in a plate.

    Collage steps to make Paan chaat; preparing chutneys and placing leaves on a plate.

    11- Then top with seasoned yogurt, sweet dates tamarind chutney, spicy cilantro chutney and spicy garlic chutney.

    12- Then top with chopped onions, pomegranate arils and sev. Serve immediately.

    Collage steps to make Paan chaat; topping paan with toppings on a plate and serving.

    Expert Tips and Notes

    • The batter for coating the paan has to be thick and not super thick. Make it similar to pancake batter in consistency. If it is too runny, add some chickpea flour. If it is still thick, add some water to thin it out.
    • Fresh paan leaves will work best here. As we consume the entire paan, it is best to pick fresh leaves. If you bring it the day before, simply wrap in wet towel and refrigerate till ready to use.
    • Heat oil till hot and reduce flame to medium high. Then fry the paan leaves. Frying them in cold oil makes them limp and full of oil and high flame will burn the leaves instantly and turn them brown.
    • The chutneys can be made ahead of time and so can the seasoned yogurt. Simply refrigerate till ready to serve.
    • The fried paan leaves can be served warm or cold. They taste wonderful either way.
    • Prepare the elements ahead of time if you like; but assemble the chaat just before serving. That way the chaat is crunchy, fresh and perfect.
    A plate with fried paan leaves topped with toppings and chutney, served with a fork on the side.

    Recipe FAQs

    What can I use instead of paan leaves to make the recipe?

    While betel leaves taste the best, any kind of greens like kale, spinach or fenugreek will work for the recipe. It simply becomes kale chaat, spinach chaat or methi chaat respectively.

    What chutneys are best for paan chaat?

    Sweet dates tamarind chutney, spicy cilantro chutney and spicy garlic chutney are best for paan chaat and all other chaat recipes.

    Can I store paan chaat for later?

    No, once made paan chaat should be consumed immediately. It does not stay well and starts to turn soggy quickly. However, the elements can easily be made ahead of time. Prepared paan chaat cannot be frozen as well.

    Why did my betel leaf turn brown on frying?

    Betel leaves need to be fried on medium heat. When fried at high heat, they tend to instantly burn and turn brown. So fry them at the correct temperature.

    Placing fried paan leaves on a plate and topping the chaat with chutneys and toppings.

    More Delicious Chaat Recipes

    • Makhana Bhel in bowl
      Easy Makhana Bhel
    • A plate filled with samosa, chole, yogurt and toppings; with a fork on the side.
      Samosa Chaat
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat

    More Recipes using Betel Leaves

    • A shot glass filled with paan milkshake and topped with colorful toppings; with more glasses behind it.
      Paan Shots | Gulkand Paan Milkshake
    • A parchment paper with kaju paan on it and nuts around it.
      Kaju Paan
    • A black plate filled with paan flavored fudge topped with colored fennel, rose petals and sprinkles on a background with betel leaves, fennel and rose around it.
      Easy Banarasi Paan Fudge
    • Cutting chai mugs with panna cotta
      Paan Panna cotta

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    A plate with fried paan leaves topped with toppings and chutney, served with a fork on the side.

    Paan Chaat (Betel Leaves Chaat)

    Smruti
    Paan Chaat is a delicious appetizer made using fried betel leaves topped with yogurt, chutneys and crisp toppings.
    This is a unique chaat that is actually pretty easy to put together and tastes amazing too.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Snack
    Cuisine Chaat, Indian
    Servings 3
    Calories 518 kcal

    Ingredients
      

    For frying Paan

    • 9 betel nut leaves
    • ½ cup chickpea flour
    • ¼-½ cup water
    • ¾ teaspoon salt
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chili powder
    • ½ teaspoon dhania jeera powder
    • ½ teaspoon aamchur powder
    • 1 cup oil (to fry)

    For the Seasoned Yogurt

    • 1 cup yogurt
    • 1 tablespoon sugar
    • ½ teaspoon rock salt
    • 1 teaspoon chaat masala

    For topping

    • ½ medium onion (chopped)
    • ¾ cup Sweet Dates Tamarind Chutney
    • ½ cup Spicy Cilantro Chutney
    • ½ cup Garlic Chutney
    • ¼ cup pomegranate arils
    • ¼ cup sev
    • 3-4 stalks cilantro
    • 1 teaspoon chaat masala

    Instructions
     

    • In a large bowl add chickpea flour and the spices.
      ½ cup chickpea flour, ¾ teaspoon salt, ½ teaspoon red chili powder, ½ teaspoon dhania jeera powder, ½ teaspoon aamchur powder, ½ teaspoon turmeric powder
    • Add water and start whisking.
      ¼-½ cup water
    • Mix everything well till you get a smooth batter.
    • Heat oil on medium high in a kadhai. Dip a betel leaf in the batter.
      1 cup oil, 9 betel nut leaves
    • Coat it evenly on both sides with the batter.
    • Remove from the batter and dip in hot oil.
    • Fry till crisp; turning it once in between. Remove on a kitchen towel to drain.
    • Add seasonings to yogurt. Mix well and set aside.
      1 cup yogurt, 1 tablespoon sugar, 1 teaspoon chaat masala, ½ teaspoon rock salt
    • Prepare the chutneys and keep them ready.
      ¾ cup Sweet Dates Tamarind Chutney, ½ cup Spicy Cilantro Chutney, ½ cup Garlic Chutney
    • Place the leaves in a plate.
    • Top with seasoned yogurt, sweet dates tamarind chutney, spicy cilantro chutney and spicy garlic chutney.
    • Then top with chopped onions, pomegranate arils and sev. Serve immediately.
      ½ medium onion, ¼ cup pomegranate arils, ¼ cup sev, 3-4 stalks cilantro, 1 teaspoon chaat masala

    Video

    Notes

    • The batter for coating the paan has to be thick and not super thick. Make it similar to pancake batter in consistency. If it is too runny, add some chickpea flour. If it is still thick, add some water to thin it out.
    • Fresh paan leaves will work best here. As we consume the entire paan, it is best to pick fresh leaves. If you bring it the day before, simply wrap in wet towel and refrigerate till ready to use.
    • Heat oil till hot and reduce flame to medium high. Then fry the paan leaves. Frying them in cold oil makes them limp and full of oil and high flame will burn the leaves instantly and turn them brown.
    • The chutneys can be made ahead of time and so can the seasoned yogurt. Simply refrigerate till ready to serve.
    • The fried paan leaves can be served warm or cold. They taste wonderful either way.
    • Prepare the elements ahead of time if you like; but assemble the chaat just before serving. That way the chaat is crunchy, fresh and perfect.
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 518kcalCarbohydrates: 97gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 1645mgPotassium: 624mgFiber: 5gSugar: 65gVitamin A: 1194IUVitamin C: 22mgCalcium: 220mgIron: 3mg
    Tried this recipe?Let us know how it was!

    More Vegan & Vegetarian Appetizer Recipes

    • A black tray filled with cream cheese wontons with scallions and sauce on the side.
      Cream Cheese Wontons
    • Air Fryer Peanuts in a blue bowl on a wooden board and a printed cloth on the side.
      Air Fryer Peanuts
    • A grey platter with dudhi dhokla and cilantro chutney on the side.
      Instant Dudhi Dhokla
    • A tray filled with achari focaccia and some koro sambhar and oil on the side.
      Achari Focaccia

    Reader Interactions

    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.