Who doesn’t love Chaat? Papdi Chaat or Papri Chaat is a yummy snack assorted with a crunchy base of crispy poori which is topped with lip-smacking chutneys, veggies and curd. Here is how to make it at home.

Chaat is one of the popular snacks in North India and owing to its inviting taste, it has become famous from Kashmir to Kanyakumari in India.

Not only in India, due to its unique taste, but it is also getting popular in foreign countries and you will find it in every Indian restaurant oversees.

Made using a motley of bases, chutneys, munchies and fresh ingredients, Chaat can be sweet, tangy, spicy or savoury!

I don’t know a single person who doesn’t love Chaat. Do you?

Being from North India, I have had my fair share of Chaat and I cannot help but always have a jarful of Imli Ki Chutney and Coriander Mint Chutney stored in the refrigerator so that I can prepare a plateful of my favourite Chaat whenever I want.

I have tried various Chaat Recipes such as Matar Chaat, Aloo Chaat, Bhel Puri, Dahi Puri, but Papdi Chaat was a snack that I was yet to document in my food diary.

Last week, I made Papri Chaat so that I could share its recipe with every one of you!

I am a big-time fan of curd based chaat and Papdi Chaat got in good books as well.

This Dahi Papdi Chaat can be served for starters as well for snacks during evenings.

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!

So waiting for what? Do note the recipe to try it at home:

About the recipe

Chaat Papdi is a yummy snack assorted with a crunchy base of Papdi (crisp puris) which is topped with lip-smacking chutneys, veggies and curd.

The crispy Papdi topped with potatoes, onions, chickpeas, chutneys, curd and spices offers a gamut of flavours in its one morsel.

Some people also make Bhalla Papdi Chaat by adding a few pieces of Dahi Bhalla to it along with papdi.

And some make Aloo Papdi Chaat by adding a few pieces of boiled and fried potatoes to the Chaat.

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.

Can someone just send me this Chaat, while I sit and write about it already? Haha!

How to make Chutney for this?

To make Chaat Papdi, we need two types of chutney, Coriander mint 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 when you are ready to assemble the the chaat.

Tamarind chutney can be refrigerated for up to a month and coriander mint chutney for 2-3 days.

Ingredients

Assembling this 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.

You can make Papdi for the base at home or you can buy them from any Indian store.

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.

Top the papdi with fresh curd, chutneys, spice powders, sev and pomegranate seeds.

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

Whisking the fresh curd with some sugar elevates its tastes a lot. Do not skip this process.

Also, add a little chilled curd to it, it makes a lot of difference.

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 it with any sev that is available in the local market or made by you at home.

Serving Suggestions

This 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.