Learn how to make authentic Papdi Chaat (Papri Chaat) at home just like Delhi Street Food, crispy, tangy and ready in 15 minutes with pantry staples. Inspired by my favorite Chaat vendor in Kinari Bazaar, Delhi. Sharing tips and tricks on how to set your Chaat apart to make it comparable to the Delhi Papri Chaat.
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How to make Papdi Chaat Video Recipe
Jump to:
- How to make Papdi Chaat Video Recipe
- My love for Papri Chaat
- Ingredients to Make Papri Chaat
- Prepping Ingredients for Papri Chaat
- How to make Delhi Style Papdi Chaat
- Anvita's Top Tips for that Delhi Flavor after making this over 50 times
- Make Ahead Tips for a Crowd
- Did you make this?
- More Recipes to Try
- Authentic Papdi Chaat Recipe
My love for Papri Chaat
Born in Delhi, raised in Mumbai, I have spent several summer and winter holidays in Delhi, enjoying Papdi Chaat at the famous Padam Chaat Corner. If you have had his Chaat, specially Papri Chaat, you will know exactly why he is famous for his chaat.
After several attempts I can finally say my chaat is close to his and I am sharing my tips and tricks on how you can make a comparable, if not the same Papdi Chaat at home.
Ingredients to Make Papri Chaat
Here is just a list of ingredients you will need. You can find the detailed quantities in the recipe card below.
- Crispy Papdis, homemade or store bought
- Yogurt, I make my Instant Pot Yogurt at home, however you can use store-bought yogurt too. Whisked and chilled is possible
- Sugar, to balances the tanginess. The dahi should not taste like sweet, slightly tangy.
- Potatoes, I pressure cook my potatoes in the Instant Pot, peel and cube them to provide a contrast in textures
- Chickpeas, most often I cook my chickpeas in the Instant Pot, however you can even use canned and drained chickpeas.
- Tamarind chutney for some sweet and tanginess. Make my Delhi Style Khatti Meethi Imli chutney, its more tangy from the Imli and less sweet, just as it should be.
- Use my Green chutney recipe, this vibrant, zesty chutney brings the heat and a refreshing burst, complementing the sweet chutney. It's not just a flavor but the soul of a papdi chaat.
- Spice mix of chaat masala, roasted jeera (cumin) powder, red chili powder and salt and kala namak.
- Sev, (tiny chickpea flour noodles), for a crispy garnish
- Fresh coriander leaves (cilantro), finely chopped for a refreshing aroma and taste
By preparing the vibrant ingredients in advance, much like the chaat corners, you'll have a delectable starter ready to amaze everyone.
Prepping Ingredients for Papri Chaat
- If pressure cooking chickpeas, follow our Instant Pot Chickpeas Recipe.
- Also pressure cook the potatoes in the Instant Pot. Allow them to cool, peel and dice them.
- Add sugar and kala namak to the yogurt, whisk and keep it aside to cool in the refrigerator.
- Prepare the sweet tamarind chutney and green chutney in advance and store.
- Chop cilantro and keep aside.
How to make Delhi Style Papdi Chaat
- Begin by dunking each papdi in the whisked yogurt and arranging it in a circular fashion on a plate. Dunking papdi in yogurt is Delhi style Papdi Chaat or my preferred non messy way to do it is pouring a couple generous laddles of yogurt on a platter and smearing it on a shallow platter or bowl in a circular fashion.
- Next crush the papdis into big chunks and layer it over the yogurt.
- Then add the diced potatoes and chickpeas, followed by a spinkle of chaat masala, roasted cumin powder, red chili powder.
- Than drop dollops of green chutney and drizzle or add dollops of sweet and sour tamarind chutney.
- Next pour a couple more laddles of yogurt, followed by potatoes, chickpeas, green chutney and tamarind chutney like shown in the pictures.
- Lastly garnish with sev, pomegranate arils and freshly chopped cilantro.
- You could either stop here or for a gathering, I usually arrange mroe papdis around the rim of the platter so guests can easily scoop up the papdis using a spoon.
Remember, it's all about getting a bit of everything in every bite. So don't hold back on those toppings, go bold!
Anvita's Top Tips for that Delhi Flavor after making this over 50 times
- Kala Namak is a non negotiable you should be able to smell it even before eat it.
- Yogurt shouldn't be sweet as dessert infact it should be tangy chilled.
- Tamarind chutney is less sweet and more sour. This is the dominant color on the plate and not the yogurt. So add it generously.
- The flavors are layered, sour, salt spicy, a little sweet, in that order.
- The potato and chickpea are not bland, infact they are loaded with spices.
Make Ahead Tips for a Crowd
When I am hosting a crowd, I prepare each component of this chaat, seeperatly and keep it aside. I assemble just before the party starts. There are two ways you can feed this papdi chaat to a crowd.
- Make your own Papdi Chaat, I usually set up a DIY chaat station with all the components next to eachother, so guests can build their perfect bite according to their taste.
- Papdi Chaat Platter, is my goto, fuss free way of serving papdi chaat to a crowd. I just assemble the papdi chaat just before the guests arrive or before taking it to a potluck. Trust me, it will also be the first dish with an empty platter. Atleast that has been my experience.
- I offer small plates and spoons for easy eating.
Did you make this?
When you make this Delhi Style Papri Chaat, don't forget to come back and rate the recipe and share your take on it on this chaat in the comments below. Do share your pictures with us on Instagram by tagging us @thebellyrulesthemind.official.
More Recipes to Try
Authentic Papdi Chaat Recipe
Servings:
servingsCalories:
Ingredients
- 16 Crispy Papdis
- 1.5 cup Yogurt, homemade or store-bought, whisked and chilled
- ½ cup Water
- 2 teaspoon Sugar
- 1 Potato, boiled, peeled and cubed
- ½ cup Cooked chickpeas or canned
- 5-6 tablespoon Tamarind chutney
- 5-6 tablespoon Green chutney
- Spice mix of chaat masala, roasted jeera (cumin) powder, red chili powder and salt, 1 teaspoon of each adjust according to taste
- Sev, (tiny chickpea flour noodles), for a crispy garnish
- Fresh coriander leaves (cilantro), finely chopped
Instructions
Prepping for Papri Chaat
- If pressure cooking chickpeas, follow our Instant Pot Chickpeas Recipe.
- Also pressure cook the potatoes in the Instant Pot. Allow them to cool, peel and dice them.
- Add sugar and kala namak to the yogurt, whisk and keep it aside to cool in the refrigerator.
- Prepare the sweet tamarind chutney and green chutney in advance and store.
- Chop cilantro and keep aside.
How to make Papdi Chaat
- Begin by dunking each papdi in the whisked yogurt and arranging it in a circular fashion on a plate. Dunking papdi in yogurt is Delhi style Papdi Chaat or my preferred non messy way to do it is pouring a couple generous laddles of yogurt on a platter and smearing it on a shallow platter or bowl in a circular fashion.
- Next crush the papdis into big chunks and layer it over the yogurt.
- Then add the diced potatoes and chickpeas, followed by a spinkle of chaat masala, roasted cumin powder, red chili powder.
- Than drop dollops of green chutney and drizzle or add dollops of sweet and sour tamarind chutney.
- Next pour a couple more laddles of yogurt, followed by potatoes, chickpeas, green chutney and tamarind chutney like shown in the pictures.
- Lastly garnish with sev, pomegranate arils and freshly chopped cilantro.
- You could either stop here or for a gathering, I usually arrange more papdis around the rim of the platter so guests can easily scoop up the papdis using a spoon.
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