papdi chaat recipe, papri chaat recipe
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5 from 10 votes

Papdi Chaat

papdi chaat is a popular north indian street food made with papdi, boiled chickpeas, potatoes, pakori and curd
Prep Time50 mins
Total Time50 mins
Course: snacks
Cuisine: indian
Servings: 4
Author: Dassana Amit


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
  • 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.