Dahi Papdi Chaat (Papri Chaat)

About Dahi Papdi Chaat (Papri Chaat)

Let’s discuss one of my all-time favorite Indian street foods: Dahi Papdi Chaat (Papri Chaat). If you’ve never tried it, you’re seriously missing out!

Imagine this: crispy fried flour crackers loaded up with a riot of flavors – tangy and spicy chutneys, cooling yogurt, hearty chickpeas and potatoes, and a sprinkle of aromatic spices—all coming together in one glorious bite. It’s a party in your mouth, let me tell you!

What I love most about this chaat is its complexity. The papdi’s crunch, the yogurt’s creaminess, and the pomegranate seed’s bursts of freshness are a texture and flavor explosion that’s hard to beat.

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 it 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 according to your taste and the ingredients available.

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 – 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 some sugar elevates its taste a lot. Do not skip this process.

Chutneys – This chaat uses Green Chutney and sweet Tamarind Chutney.

You can prepare and store them 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 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.

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.

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 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 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 over the Papdi.

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

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 and 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

Add 1 and ½ cups of chilled yogurt and 2 teaspoon sugar to a medium-sized 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.

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

Garnish with the following ingredients.

• 2 tablespoon chopped coriander
• 2 tablespoon pomegranate seeds
• ¼ cup fine sev

Serve immediately.