papdi chaat is a popular north indian street food. its made with papdis, boiled chickpeas, potatoes, pakoris and curd
Prep Time50 mins
Total Time50 mins
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 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 (pudina)
- ½ cup chopped coriander leaves (dhania patta)
- 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 (imli)
- ½ cup seedless dates
- ½ cup jaggery (gur)
- ½ teaspoon dry ginger powder (saunth)
- 1 teaspoon coriander powder (dhania powder)
- 1 teaspoon roasted cumin powder (bhuna jeera 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
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.