Papdi chaat recipe With step by step photos. Papdi chaat is a popular North Indian street food made with papdi (fried flour crispies), boiled chickpeas, potatoes, pakoris (fried black gram fritters) and curd.
I still remember having Papdi chaat for the first time in a Punjabi restaurant in Mumbai (can’t remember the restaurant’s name). It was one of the best papdi chaat I had in Mumbai.
When living in Delhi, I had papri chaat often, but cannot forget the one I had in Mumbai. Being a true blue Mumbaite, I have always made Sev puri, Pani puri, Bhel puri, Dahi puri at home, but never papri chaat.
Not that papdi chaat is difficult or time-consuming. Just that it did not come to me that I can make it at home. So for the first time I made papdi chaat at home and it was exactly like the one I had in the Mumbai restaurant. I made it the same day when I made sev puri.
In Papdi chaat, Besides the papdi (fried flour crispies), a melt in the mouth fusion of boiled chickpeas, potatoes and pakoris (fried black gram fritters) and yogurt is added.
In this recipe I have used all the ingredients except the Urad dal pakoris. the pakoris are made exactly like the Bhallas made for Dahi bhalla. I did not have time to make the urad dal pakoris. If you decide to make the pakoris, then after deep frying them, let them cool and then soak them in water for some time. Squeeze the water from the pakoris and add it to the papdi chaat before you top it with the curd and the chutneys.
As a substitute for pakoris, you can also use boondi. Soak the boondis in water and then squeeze the water from the boondis. Add these to the papdi chaat.
To make the papdi chaat Healthy and nutritious, instead of fried papdis, use baked papdis. You can check this Papdi recipe to make fried as well as baked papdis at home. Also some moong sprouts and pomegranate can also be added to the papri chaat.
How to make papdi chaat
1. Arrange the papdis in a shallow bowl or plate.
2. Top the papdis with boiled potatoes and boiled chickpeas.
3. Add a generous amount of fresh beaten curd.
4. Add the green mint coriander chutney as much as you want.
5. Top up with the sweet tamarind dates chutney.
6. Sprinkle all the spice powder and garnish with chopped coriander leaves. At this point I wished I had fresh pomegranate to add to the papdi chaat. It would have added a lovely color and texture to the recipe.
7. Just to add some color and crispiness, I added sev… But its optional
8. serve the papdi chaat immediately as soon as you are done preparing it.
Adding onions or tomatoes is optional. onions add a nice crunch to the papdi chaat. I made one serving with onions and tomatoes and this was also too good.
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for the papdi chaat
- 24 flat crisp papdis (puris or flour crispies)
- 250 grams chilled fresh curd or yogurt, whisked till smooth
- 1 large potato boiled, peeled and chopped
- 2 cups boiled chickpeas (kabuli chana or garbanzo beans)
- 1 small to medium onion, finely chopped, optional
- 1 small to medium tomato, finely chopped, optional
- ¼ cup chopped coriander leaves
- ½ cup mint coriander chutney
- ½ cup tamarind dates chutney
- 1 teaspoon red chili powder
- 1 teaspoon roasted cumin powder
- 1 to 2 teaspoons chaat masala
- 1 teaspoon black salt or rock salt (edible and food grade) or common salt
- 1 to 2 teaspoons lime juice or lemon juice optional
- ½ cup sev optional
for the spicy green mint and coriander chutney
- 1 cup chopped mint leaves
- ½ cup chopped coriander leaves
- 1 green chili, chopped
- 1 to 2 teaspoon lime or lemon juice, preserves the green color of the chutney
- black salt, add as required
for the sweet tamarind dates chutney
- ½ cup tamarind
- ½ cup seedless dates
- ½ cup jaggery
- ½ teaspoon dry ginger powder (saunth)
- 1 teaspoon coriander powder
- 1 teaspoon roasted cumin powder
- ½ teaspoon red chili powder, optional
- 2 cups water or add as required
- black salt or regular salt, add as required
Cooking the chickpeas
- If you wanna add chickpeas to the papdi chaat, then some effort is needed. This is if you don't want to use canned chickpeas.
- You need to soak the chickpeas in enough water overnight or for a good 6-7 hours. Then cook or pressure cook the chickpeas with water and salt/black salt till it is completely cooked.
Making the green mint coriander chutney
- Blend all the ingredients with very little water to a smooth paste.
- Keep aside.
Making the sweet tamarind dates chutney
- Boil the tamarind and dates in water.
- When they become soft add the jaggery and the spice powders and salt.
- Cook further till the jaggery melts.
- Switch off the burner and let the mixture cool.
- Grind the chutney mixture to a smooth paste. Seive the chutney through a strainer. Add more salt if needed.
- If the chutney becomes too thick add some water to liquidize it.
For assembling the papdi chaat
- Arrange the papdis in a shallow bowl or plate.
- Top it up with chopped boiled potatoes and cooked chickpeas.
- You can add chopped onions and tomatoes to it, but its optional.
- Sprinkle some chaat masala and red chili powder on it, if you want at this stage.
- Top these with cold yogurt/curd as much as you want.
- Top it up with the green chutney as much as you want.
- And then with the sweet chutney as much as you want.
- Sprinkle some chaat masala, red chili powder, cumin powder and black salt.
- Garnish with coriander leaves. Sprinkle sev on top and this step is also optional.
- Add a dash of lemon juice to the papdi chaat if you want.
- Serve papdi chaat immediately.
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