Authentic Papdi Chaat Recipe

Author:

Anvita

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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Course: Appetizer, Snack

Cuisine: Indian

Keyword: dahi papdi chaat, dahi papri chaat, making papdi chaat, papdi chaat, papdi chaat recipe, papri chaat, recipe papdi chaat

Prep Time: 15

Total Time: 15

Servings:

2 servings

Calories:

256kcal

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.

Video

Notes

Use a wide, shallow dish to spread out your Papdi Chaat, so each ingredient is visible and inviting.Drizzle your chutneys in a zigzag or circular pattern for a professional touch.Assemble just before serving or leaving for a the party.

Nutrition