Popular North Indian street good, papdi chaat has crispy fried papdi (crakcers) topped with an assortment on toppings like potato, chickpeas, yogurt, chutneys and spices!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4
- Category: Appetizer
- Cuisine: Indian
Ingredients
- 20-25 papdi (store bought or homemade)
- 1 cup yogurt (plain whole milk)
- 1 teaspoon sugar
- 1/3 cup cilantro chutney
- 1/3 cup sweet tamarind chutney
- 3/4 cup chickpeas (boiled)
- 1 medium potato (boiled, and cut into cubes)
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon kala namak
- 1/4 teaspoon Kashmiri red chili powder
- 2-3 tablespoon pomegranate arils
- thin sev/nylon sev (to garnish)
- 2-3 tablespoon chopped cilantro
Method
- To a large bowl, add 1 cup yogurt along with 1 teaspoon sugar. Using a whisk, mix it well until yogurt is smooth. If your yogurt is super thick, you may add little water to thin it out. But remember to not make it thin else it will be runny all over. Yogurt should be thick but flowing consistency.
- Boil the potatoes and chickpeas. Cut the potatoes into small cubes. Ideally, this step can be done in advance.
- Now, arrange the 10 to 15 papdi onto your serving plate. Top the papdis with boiled chickpeas and boiled potatoes cubes. You can also add sprouted moong here.
- Now, add yogurt on top all over. You can add as little or as much yogurt as you like.
- Now, sprinkle cumin powder, chaat masala, kala namal (black salt) and Kashmiri red chili powder all over. Followed by cilantro chutney and then the sweet tamarind chutney. You can adjust the amount of chutney to preference.
- Finish the papdi chaat by topping with pomegranate, nylon sev and chopped cilantro. Serve immediately! Make more papdi chaat similarly using the remaining ingredients.
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.