Papdi Chaat

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 at home – Matar Chaat, Aloo Chaat, Bhel Puri, Dahi Puri, Samosa Chaat, Aloo Tikki Chaat, White Matar Chaat and Corn Chaat.

Jump to:

• About The Recipe
• Ingredients
• How to make Papdi Chaat?
• How to make Chutney for this?
• Serving Suggestions
• Storage Suggestions
• You might also like
• Recipe Card

About The Recipe

A popular North Indian chaat, papdi chaat is a delicious snack, that has all the flavors in one bite – spicy, sweet, and tangy. Also known as papri chaat, dahi papri chaat, aloo papdi chaat, or chaat papdi, it is one of the most popular snacks, that can be easily found on the streets of India.

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.

Some people also make bhalla papri chaat by adding a few pieces of dahi bhalla to it along with papdi. If you are adding bhalla in your chaat, soak the fried bhalla in water for some time, then squeeze and break into small pieces and add over the Papdi.

You can make it healthier by using Baked Papdi, I had tried it as well, and believe me, the taste is not at all compromised!

This papri chaat is,

• Lip Smacking
• Easy to make
• Crispy
• Spicy + Tangy + Sweet
• Perfect for special occasions

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 according to your taste and availability of ingredients.

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. I have a nice recipe to make homemade Papdi and a baked version of it too. Do check out the recipes and make your own papdi at home.

You can prepare them beforehand and store in an air tight container for weeks.

Yogurt – Use yogurt which is not sour. Whisking the fresh yogurt with some sugar elevates its taste a lot. Do not skip this process.

Chutneys – This chaat uses two chutneys, coriander mint chutney, and sweet tamarind chutney.

You can prepare them beforehand and store so that it comes in handy when you want to eat the chaat. Coriander mint chutney lasts for a week and sweet tamarind chutney lasts for 3-4 weeks.

Sev – The sev for chaat is very fine and is called nylon sev and is easily available in supermarkets or online.

If you can’t find them, you can substitute them with any sev that is available in the local market or made by you at home. 

Boiled potatoes and chickpeas – The crispy puris are topped with boiled and cubed potatoes and black chickpeas that add a nice bite in the chaat.

Others – To enhance the flavor more, add in some more ingredients such as sugar, salt, red chili powder, roasted cumin powder, chaat masala powder, fresh coriander, and pomegranate seeds.

Add or skip ingredients according to your liking. You can increase or decrease the quantity too.

How to make Papdi Chaat?

Start by preparing the ingredients. Make the papdi at home or use store-bought ones. Chill the yogurt for atleast 3-4 hours. Boil the potatoes until soft. Peel them and cube into ½ inch cubes. Soak the chickpeas for 6-8 hours and then boil them with some salt until tender.

Make the coriander mint chutney and tamarind chutney.

Add 1 and ½ cup chilled yogurt and 2 teaspoon 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 like I did.

Pour the whisked yogurt on the top of papdi.

Top with ½ cup boiled and cubed potatoes, ½ cup cooked black chickpeas and 2 tablespoon chopped onion.

Drizzle 2 tablespoon coriander mint chutney and 2 tablespoon tamarind chutney on top. If the chutneys are not of pourable consistency, add some water to them.

Sprinkle salt to taste, ¼ teaspoon red chili powder, ¼ teaspoon roasted cumin powder, ½ teaspoon chaat masala, 2 tablespoon chopped coriander, and ¼ cup fine sev on top. Garnish with 2 tablespoon pomegranate seeds. Serve immediately.

How to make Chutney for this?

To make chaat papdi, we need two types of chutney, Coriander Mint Chutney, and Tamarind Chutney. Both the recipes are on the blog. Just click on these links to get them.

You can make these chutneys in advance and use them when you are ready to assemble the chaat. Tamarind chutney can be refrigerated for up to a month and coriander mint chutney for 4-5 days.

Serving Suggestions

Papri chaat is served on its own, as it has a lot of flavors including spicy, tangy, and sweet and thus you really don’t need anything else along with this.

But you can always serve it with a hot cup of masala chai because that’s how I like to serve it.

If you are organizing a chaat party, then you can serve it along with other such snacks such as Bhel Puri, Aloo Tikki Chaat, Aloo Chaat, Samosa, Kachori, or even pakoras such as Palak Pakora, etc.

Storage Suggestions

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.

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Recipe Card