Papdi Chaat Recipe

I’ve been pretty stoked to make this papdi chaat cuz its an epic mix of crunchy papdis, soft boiled chickpeas and potato cubes drenched in creamy yogurt smeared with tangy tamarind and minty green chutney that just makes every bite a total flavor explosion.

I think papdi chaat its a simple meal that blends crunchy papdis with boiled chickpeas and potato cubes for protein and carbs. I like mixin whole-milk yogurt with tamarind and green chutney while cumin, red chilli and chaat masala boost nutritional value, topped with red onion, sev and cilantro.

Ingredients

• Store-bought papdis: crispy, crunchy discs that hold the mix together with a satisfying crunch.
• Boiled white chickpeas: packed with protein and fiber, they make the dish hearty and filling.
• Whisked whole-milk yogurt: creamy and tangy, it creates a smooth, mellow background tone.
• Tamarind chutney: lending a sweet and sour tang that brings life to every bite.
• Fresh cilantro leaves: light, herbal garnish that freshens each mouthful with a zesty kick.
• Boiled potato cubes: soft and starchy, adding a subtle creaminess to balance the flavours.
• Sev: crisp gram flour noodles that add texture and a little spice to finish off.

Ingredient Quantities

• 25 store-bought papdis
• 1 cup boiled white chickpeas
• 1 cup boiled potato cubes (from 2 medium potatoes)
• 1 cup whole-milk yogurt, whisked until smooth
• 1/2 cup tamarind chutney
• 1/2 cup green chutney (mint and coriander mix)
• 1 small red onion, finely chopped
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon chaat masala
• Salt and black salt to taste
• A handful of sev for garnish
• Fresh cilantro leaves for garnish

How to Make this

1. Lay out the 25 store-bought papdis on a serving plate, making sure they don’t overlap too much.

2. Evenly spoon the 1 cup boiled white chickpeas over the papdis, then add the 1 cup boiled potato cubes from the 2 medium boiled potatoes.

3. Drizzle the whisked whole-milk yogurt over the papdis making sure you cover all the pieces.

4. Pour 1/2 cup tamarind chutney generously over the yogurt, followed by 1/2 cup of the green chutney full of mint and coriander.

5. Sprinkle the finely chopped small red onion all over the top.

6. Evenly dust 1 teaspoon roasted cumin powder, 1/2 teaspoon red chilli powder, and 1/2 teaspoon chaat masala over the dish.

7. Add salt and black salt to taste, and mix lightly if needed so all the flavours combine.

8. Finally, garnish with a generous handful of sev and a scattering of fresh cilantro leaves, then serve immediately for the best crunch and flavour.

Equipment Needed

1. A large serving plate to arrange the papdis
2. Measuring cups for the chickpeas, potato cubes, yogurt, and chutneys
3. A mixing bowl to whisk the yogurt until it’s smooth
4. A whisk for blending the yogurt
5. A sharp knife to finely chop the red onion
6. A cutting board to safely chop the onion
7. Measuring spoons for the cumin powder, red chilli powder, and chaat masala
8. A standard serving spoon for drizzling the chutneys and lightly mixing the ingredients

FAQ

• Q: How do I make Papdi Chaat?
  A: Simply arrange the papdis on a plate then add boiled chickpeas and potato cubes. Drizzle on the yogurt, tamarind and green chutney. Sprinkle with chopped onion, roasted cumin powder, red chilli powder, chaat masala along with salt and black salt. Top it off with sev and cilantro. Mix it all up just before serving.
• Q: Can I adjust the spice level in this recipe?
  A: Yup, you definitely can. If you dont like it too spicy, reduce the red chilli powder or add a bit more yogurt to mellow out the flavours.
• Q: Can I prepare it ahead of time?
  A: Its better to keep the ingredients separate until you are ready to serve, this way the papdis stay crunchy and the dish doesnt get soggy.
• Q: What can I do if I cant find some of the ingredients?
  A: No worries, you can swap store-bought papdis with homemade puris or even use any crunchy snack as a base. You can also replace chickpeas with other legumes if you wish.
• Q: Any extra tips to make it more flavorful?
  A: A little squeeze of lemon juice over the final dish can really brighten it up. Also, adjust the chutneys and masala to taste till its perfect for you.

Papdi Chaat Recipe Substitutions and Variations

• Store-bought papdis: if you cant find them try using crispy tortilla chips or even fried wonton wrappers which give a similar crunch
• Whole-milk yogurt: you can swap it with Greek yogurt or a low fat version if you prefer a thicker consistency
• Tamarind chutney: if its unavailable mix tamarind paste with a bit of jaggery and water to create your own tangy sauce
• Green chutney: if you dont have mint on hand blend coriander leaves with a splash of lemon juice and green chilli for a fresh twist

Pro Tips

1. If you wanna keep the papdis crunchy, try keeping all your ingredients chilled before you start putting them together. It helps stop them from getting soggy too fast, which is key for that good crunch.
2. Play around with the chutney amounts a bit. Some people like it sweeter, some like it more tangy so start with a little and add more as you taste.
3. Add that sev right before you serve the dish so it doesn’t lose its crispiness. Mixing it in too early can make it get soft, and that wouldn’t be fun.
4. When you sprinkle over the spices, go easy at first and then adjust after a taste test. That way you can get the flavour balance just right without overdoing it.