Indian Street Food - Papdi Chaat

4 People
20 min

Papri chat or papri chaat is a popular traditional fast food and street food from the Indian subcontinent, probably in North India, Bangladesh and Pakistan. Many various additional dishes throughout India are also referred to as papri chat.


Make this sweet, spicy, and tangy papdi chaat at home using my simple recipe. This North Indian street food is everyone’s favorite and is super easy to make. Who doesn’t love Chaat, right? Therefore, here are some more of my favourite Chaat recipes that I often make.


It has crispy papdi or puri (crispy flour crackers) that are topped with boiled potatoes, crunchy onions, cooked black chickpeas, tangy, and spicy chutneys, cooling yogurt, and spices, which offer a gamut of flavors in its one morsel. Not only on the street carts, but you will also find this lip-smacking chaat from small cafes to big restaurants.


Making papdi chaat at home is very easy. In fact, the best one is made at home as you can be sure of the cleanliness and the quality of the ingredients that are used to make it.

Serve and enjoy with family friends!

With whisked yogurt and the taste is amazing.

Sev brings the amazing mix taste to papadi chaat- must add

Tangy Crispy -sweet, spicy, and tangy papdi chaat

How Tempting this looks ?

Indian Street Food - Papdi Chaat

Recipe details

  • 4  People
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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Ingredients


  • 1 and ½ cup chilled yogurt
  • 2 tsp sugar
  • 20-25 papdi
  • ½ cup boiled and cubed potatoes
  • ½ cup cooked black chickpeas
  • 2 tbsp chopped onion
  • 2 tbsp coriander mint chutney
  • 2 tbsp tamarind chutney
  • salt to taste
  • ¼ tsp red chili powder
  • ¼ tsp roasted cumin powder
  • ½ tsp chaat masala
  • 2 tbsp chopped coriander
  • ¼ cup fine sev
  • Garnish with 2 tbsp pomegranate seeds(optional)

  • Add 1 and ½ cup chilled yogurt and 2 tsp sugar to a medium size mixing bowl and whisk using a wire whisk until sugar is dissolved.
  • Arrange 20-25 papdi on a large plate in a single layer. You can also make individual portions.
  • Pour the whisked yogurt on the top of papdi.
  • Top with ½ cup boiled and cubed potatoes, ½ cup cooked black chickpeas and 2 tbsp chopped onion.
  • Drizzle 2 tbsp coriander mint chutney and 2 tbsp tamarind chutney on top
  • Sprinkle salt to taste, ¼ tsp red chili powder, ¼ tsp roasted cumin powder, ½ tsp chaat masala, 2 tbsp chopped coriander, and ¼ cup fine sev on top. Garnish with 2 tbsp pomegranate seeds.
  • Serve immediately

Tips

  • Make this papdi chaat fresh, as the papdi will lose its crispiness and become soggy if kept for longer. Instead, you can prepare the chutneys, papdi and store so that you can just take it out when you want to make the chaat.
  • You can also boil potatoes and chickpeas a night before and store them in the fridge. Peel the pomegranate and store it in the fridge.
  • Papdi – You can make papdi or the crispy flour crackers for the base at home or you can buy them from any Indian store or online.
  • Yogurt – Use yogurt which is not sour. Whisking the fresh yogurt with some sugar elevates its taste a lot.
  • Chutneys – This chaat uses two chutneys, coriander mint chutney, and sweet tamarind chutney.
  • Sev – The sev for chaat is very fine and is called nylon sev and is easily available in supermarkets or online.
  • Boiled potatoes and chickpeas – The crispy puris are topped with boiled and cubed potatoes.

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