Also known as Dahi papdi chaat, this is a popular street snack from North India. Crisp fried puris are topped with mung beans sprouts or chickpeas, yogurt, sweet, sour and sour chutney. It is finished with a garnish of crispy sev.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 5
  • Category: Snack
  • Cuisine: North Indian

Ingredients

  • 15 papdi (or puri (baked or fried))
  • 1 medium potato (boiled or steamed & chopped or air fried)
  • ½ cup moong sprouts (or white chickpeas (boiled or steamed, optional))
  • ½ cup curd (thick, fresh / dahi / yogurt)
  • 1 tablespoon sugar
  • 1 medium onion (chopped finely)
  • 2 tablespoons coriander leaves (fine chopped)
  • ½ cup nylon sev
  • ¼ to ½ teaspoon roasted cumin powder ((or 1 teaspoon cumin seeds, refer notes))
  • ½ teaspoon chaat masala
  • 2 cup coriander leaves
  • ½ to ¾ cup mint leaves ((pudina))
  • 2 green chili ((adjust to taste))
  • ¼ inch ginger ((peeled))
  • 1 garlic clove ((optional))
  • ½ teaspoon cumin seeds ((jeera))
  • 1 to 2 teaspoons Lemon juice ((adjust to taste))
  • 1 to 2 tablespoons roasted chana dal (or roasted peanuts or bread slice)
  • ¼ teaspoon salt ((adjust to taste))
  • 1 to 2 tablespoons water ((only as needed))
  • ¼ cup tamarind ((seedless))
  • ½ cup jaggery (or ¼ cup jaggery & ¼ cup dates (seedless) (use as needed))
  • Water (as needed)
  • Salt (to taste)
  • ¼ to ½ teaspoon ginger powder
  • ½ teaspoon roasted cumin powder
  • ¼ to ½ teaspoon red chili powder
  • ½ teaspoon coriander powder (or garam masala)
  • 12 to 14 red chilies (deseeded (preferably kashmiri, not hot variety))
  • 3 to 4 garlic cloves (medium)
  • salt (as needed)
  • ½ teaspoon sugar

Method

Make Green Chutney

  1. Add coriander, mint, garlic, ginger, chili, cumin, salt and lemon juice to a mixer jar along with fried gram (optional).
  2. Pour water just as needed and blend to a fine thick chutney.

Make Tamarind Chutney

  1. Soak tamarind, jaggery and dates (optional) in hot water.
  2. Boil until they soften.
  3. Add chili powder, cumin, coriander powder, salt, red chili or powder.
  4. Cool this and blend well. If needed add more water.
  5. Pass through a strainer. If you have not used dates you can skip blending and just pass through the strainer.
  6. Taste it and add more or less jaggery to suit your taste.

Make Garlic Chutney (optional)

  1. You can skip this section and just sprinkle some red chili powder over the potatoes.
  2. Add red chilies to a bowl and soak them in little hot water until they soften.
  3. Blend them in a small jar with garlic & little sugar to a smooth chutney.
  4. Use water as needed and blend to a thick paste.

How to make Papdi Chaat

  1. Add curd and sugar to a bowl and beat well until smooth.
  2. Pour water if desired to the chutneys to bring to a consistency. Thicker chutney will keep your papdis crisp.
  3. Place papdis in individual serving plates.
  4. Slice or chop the boiled potatoes and place them over the papdis.
  5. Next add steamed moong sprouts (optional).
  6. Add some garlic chilli chutney and then freshly chopped onions and then yogurt.
  7. Add little green chutney & then the tamarind dates chutney.
  8. Sprinkle a dash of cumin / jeera powder and chaat masala.
  9. Sprinkle generous amount of nylon sev and then chopped coriander leaves.
  10. Serve papdi chaat right away after assembling.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.