Make this sweet, spicy, and tangy street-style Dahi Papdi Chaat (Papri Chaat) at home using my simple recipe (vegetarian).
About Dahi Papdi Chaat (Papri Chaat)
Chaat is an Indian-style food preparation that is popularly served on roadside stalls and street carts. There are a variety of chaat dishes like Pani Puri, Sev Puri, Aloo Tikki Chaat, Dahi Vada, etc.
Dahi Papdi Chaat (Papri Chaat) is also one of the very popular chaat dishes and is served at all the chaat stalls. It is also known as aloo papdi chaat, or chaat papdi.
It is basically crispy fried flour crackers topped with an array of tangy, and spicy chutneys, cooling yogurt, cooked chickpeas and potatoes, and spices.
This popular North Indian chaat has all the flavors in one bite – spicy, sweet, and tangy. Its texture is also very complex with crispy papdi, creamy yogurt, and crunchy pomegranate and sev, all coming together and creating an explosion in the mouth.
Making street-style 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.
You can also add more or fewer chutneys and spices as per your taste.
Serve papri chaat for evening snacks, and make it for house parties or for festivals like Holi or Diwali.
This Dahi Papdi Chaat recipe can be easily scaled as per your requirements.
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 the availability of ingredients.
You can also prepare the elements in advance and assemble the chaat just before you are ready to serve it.
Papdi – Papdi is easily available in all Indian grocery stores or online grocery portals.
Papdi can be prepared beforehand and stored in an air-tight container for weeks.
Yogurt – Use plain yogurt (dahi, curd) to top the chaat.
If using homemade yogurt, make sure it is not tangy.
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 (green chutney) and tamarind chutney (sweet chutney).
You can prepare them beforehand and store them so that they come in handy when you want to assemble the chaat.
Coriander mint chutney lasts for a week and sweet tamarind chutney lasts for 3-4 weeks in the refrigerator.
You can also buy chutneys to save time.
You can also drizzle some garlic chutney over this chaat for a spicy kick.
Sev (Thin Gram Flour Noodles) – The sev to top the chaat is very fine and are called nylon sev. They are 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 that add a nice bite to the chaat.
You can cook the chickpeas and potatoes, 2-3 days in advance and refrigerate them until ready to use.
Check How To Boil Potatoes here.
I have a post on How to Cook White Chickpeas (Chole) in an Instant Pot. You can use the same method to cook black chickpeas as well.
Others – You will also need salt, red chilli powder, roasted cumin powder, red onions, chaat masala powder, cilantro (fresh coriander leaves), and pomegranate seeds.
Check How To Peel Pomegranate here.
Add or skip ingredients according to your liking. You can increase or decrease the quantity too.
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.
Some people also make bhalla papri chaat by adding a few pieces of dahi bhalla along with papdi. If you are adding bhalla to your chaat, soak the fried bhalla in water for some time, then squeeze and break it into small pieces and add over the Papdi.
Make healthier Papri Chaat by using Baked Papdi. I had tried it, and believe me, the taste is not at all compromised!’
You can also add cooked moong or moong sprouts to this chaat recipe.
You can also add boondi 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
Start by preparing the ingredients. Make the papdi at home or use store-bought ones.
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 and then cook them (in a pressure cooker or instant pot) with some salt until tender.
Assemble The Papdi Chaat
Add 1 and ½ cups of chilled yogurt and 2 teaspoon 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 serving plate (or 10-12 papdi on 2 small plates).
Pour the whisked yogurt on the top of papdi.
Top with ½ cup boiled and cubed potatoes and ½ cup cooked black chickpeas.
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 2 tablespoon chopped onions, salt to taste, ¼ teaspoon red chili powder, ¼ teaspoon roasted cumin powder, and ½ teaspoon chaat masala on top.
Garnish with 2 tablespoon chopped coriander, 2 tablespoon pomegranate seeds, and ¼ cup fine sev. Serve immediately.
Make sure to assemble the papdi chaat just before serving, as the papdi will lose its crispiness and become soggy if kept for longer.
This popular Indan street food 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.
This Diwali, I served Papdi Chaat in a very different style. I called it Papdi Chaat Dip. I layered all the topping ingredients in a pudding bowl and served the papdi on the side. The guests were supposed to scoop the dip with papdi. This way, I could make this dish in advance, and still, the papdi didn’t turn soggy. Try it!
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Dahi Papdi Chaat Recipe (Papri Chaat)
- 20-25 pieces papdi
- 1 and ½ cup 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
- salt (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
- 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.