Papdi Chaat Recipe (Papri Chaat)
Papdi Chaat is one of the most iconic dishes from Indian street food culture. It is a perfect balance of crunchy papdi, creamy yogurt, tangy tamarind chutney, spicy green chutney, boiled potatoes, chana, and classic chaat masala. Use my thoroughly tested recipe to make this sweet, spicy, and tangy Indian street-style Dahi Papri Chaat at home.
Here are some more of my favorite chaat recipes that I often make at home: Matar Chaat, Bhel Puri, Dahi Puri, and Samosa Chaat.
A Quick Look At This Papdi Chaat Recipe
Flavor Profile: Crunchy, tangy, sweet, and spicy — classic North Indian chaat with layers of papdi, potatoes, chutneys, yogurt, and chaat masala.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 4
Cuisine: North Indian / Street Food
Course: Snack / Appetizer
Diet: Vegetarian
Skill Level: Beginner
Equipment: Mixing Bowls, Whisk, Serving Plates, Spoon
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Why You’ll Love This Family Favorite Recipe!
- The perfect balance of crunchy, tangy, spicy, and sweet — everything you expect from authentic street-style chaat.
- Quick to assemble and easy to customize with your favorite chutneys and toppings.
- Light, refreshing, and ideal for parties, snacks, or festive menus.
- Uses simple pantry ingredients but tastes restaurant-quality.
- Can be pre planned – chutneys, yogurt, and toppings can be made or prepped ahead.
Table of Contents
About Papdi Chaat (Papri Chaat)
Papdi is an Indian deep-fried crisp water, and chaat is a category of Indian street food.
Papdi Chaat is basically crispy papdi topped with creamy chilled yogurt, tangy and spicy chutneys, boiled potatoes, and chana for texture, and some spices to perk up the taste. It is one of the most popular chaat items on the menus of street stalls and shops.
And here’s the best part – making it at home is a breeze. Not only do you get to control the cleanliness and quality of the ingredients, but you also have the freedom to customize them to your taste buds. More chutneys? You got it. Extra spices? Absolutely.
I’ll tell you a little secret – this chaat is a showstopper at any gathering. Whether it’s a cozy evening snack or a grand festival celebration like Holi or Diwali, it always steals the spotlight.
So, what are you waiting for? Whip up a batch of this homemade goodness and get ready to wow your taste buds – and maybe even impress your guests while you’re at it!
Ingredients
Assembling papri chaat at home is a breeze once the ingredients are lined up. It requires an array of ingredients, but the good thing is that you can customize this chaat to your taste and the ingredients you have on hand.
You can also prepare the elements in advance and assemble the chaat just before serving.
Papdi – Papdi is easily available in all Indian grocery stores or online grocery portals.
Yogurt – Top the chaat with plain yogurt (dahi, curd), whisked with sugar.
If using homemade yogurt, make sure it is not tangy.
Whisking the fresh yogurt with a bit of sugar enhances its flavor. Do not skip this process.
Chutneys – This chaat uses spicy Green Chutney and sweet Tamarind Chutney.
You can also buy chutneys to save time.
You can also drizzle some garlic chutney for a spicy kick over this chaat.
Sev (Thin Gram Flour Noodles) – The sev used to top the chaat is very fine and is called nylon sev. It is easily available in Indian grocery stores or online.
Boiled Potatoes & Black Chickpeas – The crispy puris are topped with boiled and cubed potatoes and black chickpeas, adding a nice bite to the chaat.
Check How To Boil Potatoes here.
Others – You will also need salt, red chili powder, roasted cumin powder, red onions, chaat masala powder, cilantro (fresh coriander leaves), and pomegranate seeds.
Add or skip ingredients as you like. You can increase or decrease the quantity, too.
Some people also make bhalla papri chaat by adding a few pieces of dahi bhalla and papdi. If you add bhalla to your chaat, soak the fried bhalla in water for some time, then squeeze and break them into small pieces, and add them over the Papdi.
You can also add cooked moong or moong sprouts to this chaat recipe.
You can also add boondi that has been soaked in water. Squeeze the extra water before adding it to the chaat.
Drizzle a little lime juice (or lemon juice) to give a nice tang to this delicious snack.
How To Make Papdi Chaat
Preparation
Start by preparing the ingredients.
Chill the yogurt for at least 3-4 hours.
Boil the potatoes until soft. Peel them and cube them into ¼-inch cubes.
Soak the chickpeas for 6-8 hours, then cook them (in a pressure cooker or Instant Pot) with some salt until tender.
Make the chutneys. Gather the remaining ingredients.
Assemble The Chaat
Step 1: Add 1 ½ cups of chilled yogurt and 2 teaspoon of sugar to a medium mixing bowl, and whisk with a wire whisk until the sugar dissolves.
Step 2: Arrange 20-25 papdi on a large serving plate (or 10-12 papdi on 2 small plates).
Step 3: Pour the whisked yogurt over the papdi.
Step 4: Top with ½ cup of boiled, cubed potatoes and ½ cup of cooked black chickpeas.
Step 5: Drizzle 2 tablespoon of coriander-mint chutney and 2 tablespoon of tamarind chutney on top. If the chutneys are not pourable, add some water.
Step 6: Sprinkle the following ingredients on top.
- 2 tablespoon chopped onions
- ¼ teaspoon salt
- ¼ teaspoon red chili powder
- ¼ teaspoon roasted cumin powder
- ½ teaspoon chaat masala
Step 7: Garnish with the following ingredients.
- 2 tablespoon chopped coriander
- 2 tablespoon pomegranate seeds
- ¼ cup fine sev
Step 8: Serve immediately.
Papdi Chaat FAQs
Yes, use vegan yogurt like almond yogurt or coconut yogurt in place of dairy yogurt. Rest of teh ingredients are vegan friendly.
Use gluten-free crackers in place of papdi. The rest of the ingredients used in this recipe are gluten-free.
Papdi chaat turns soggy after 10-15 minutes of assembling. It is recommended to assemble it right before serving. However, if you want to serve it for parties and make it a few hours beforehand, then skip the papdi and layer everything else in a shallow bowl. Then arrange the papdi on the sides of the bowl or better serve them on a separate plate.
Pre Prep Ideas
Yogurt can be whisked with sugar and refrigerated for upto 2 days.
You can prepare and store the chutneys beforehand to come in handy when assembling the chaat. Coriander mint chutney lasts for a week, and sweet tamarind chutney lasts 3-4 weeks in the refrigerator.
You can cook the chickpeas and potatoes 2-3 days in advance and refrigerate them until ready to use.
To save time, peel the pomegranate and store the kernels in an airtight container in the fridge. They will stay good for 3-4 days.
Other Chaat Recipes We Recommend
Chaat/ Street Food
Egg Chaat Recipe
Chaat/ Street Food
Palak Patta Chaat Recipe
Chaat/ Street Food
Tater Tot Chaat Recipe
Chaat/ Street Food
Dahi Puri
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Papdi Chaat Recipe (Papri Chaat)
Ingredients
- 20-25 pieces papdi
- 1 and ½ cups plain yogurt (dahi, curd) (chilled)
- 2 teaspoons granulated white sugar
- ½ cup boiled and cubed potatoes
- ½ cup cooked black chickpeas
- 2 tablespoons chopped onions
- 2 tablespoons coriander mint chutney
- 2 tablespoons tamarind chutney
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon red chili powder
- ¼ teaspoon roasted cumin powder
- ½ teaspoon chaat masala powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ¼ cup fine sev
- 2 tablespoons pomegranate seeds
Instructions
- Add yogurt and sugar to a medium size mixing bowl and whisk using a wire whisk until the sugar is dissolved.
- Arrange 20-25 papdi on a large plate (or 10-12 papdi on 2 small plates).
- Pour the whisked yogurt on the top of papdi.
- Top with potatoes and black chickpeas.
- Drizzle coriander mint chutney and tamarind chutney on top. If the chutneys are not of pourable consistency, add some water to them.
- Sprinkle onions, salt, red chili powder, cumin powder, and chaat masala on top.
- Garnish with coriander, pomegranate seeds, and fine sev. Serve immediately.
Mouth watering recipe of chaat. Thanks for sharing !
I am glad you liked it 🙂
It’s a fresh dill on the picture not coriander)))
It is the local Indian variety of coriander. Some of the young leaves looks like dill.