📝 About This Recipe
Papdi Chaat is the crown jewel of North Indian street food, offering a breathtaking explosion of textures and flavors in every single bite. This dish features crisp, deep-fried flour crackers (papdi) topped with tender potatoes, creamy yogurt, and a trio of vibrant chutneys that balance sweet, spicy, and tangy notes. It is a quintessential 'chaat' experience that perfectly captures the bustling, aromatic energy of Old Delhi's food stalls.
🥗 Ingredients
The Base
- 24-30 pieces Papdi (store-bought or homemade crisp flour crackers)
- 2 medium Potatoes (boiled, peeled, and cubed into small pieces)
- 1/2 cup Chickpeas (boiled or canned, drained)
The Creamy & Tangy Layers
- 1.5 cups Greek Yogurt (whisked until smooth with a pinch of sugar and salt)
- 1/2 cup Tamarind Date Chutney (sweet and sour)
- 1/3 cup Green Mint-Coriander Chutney (spicy and herbaceous)
Spices and Seasoning
- 2 teaspoons Chaat Masala (for that signature zing)
- 1 teaspoon Roasted Cumin Powder (freshly toasted for best aroma)
- 1/2 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 1/2 teaspoon Black Salt (Kala Namak) (provides the authentic sulfurous kick)
The Crunch and Garnish
- 1/2 cup Fine Sev (thin gram flour vermicelli)
- 1/4 cup Red Onion (very finely chopped)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Pomegranate Arils (for jewels of sweetness)
👨🍳 Instructions
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1
Prepare the yogurt base by whisking the Greek yogurt with a teaspoon of sugar and a pinch of salt until it is velvety smooth and pourable. If it is too thick, add a tablespoon of water.
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2
Prepare the potato and chickpea mixture. In a small bowl, toss the cubed boiled potatoes and chickpeas with a pinch of chaat masala and salt to ensure every layer is seasoned.
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3
Arrange the papdis on a large serving platter or individual plates in a single layer, slightly overlapping them to create a sturdy base.
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4
Place a small portion of the potato and chickpea mixture onto each individual papdi. This ensures every bite has the perfect ratio of ingredients.
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5
Generously drizzle the whisked yogurt over the papdis, making sure to cover most of the potato mixture.
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6
Follow with the green mint-coriander chutney, drizzling it in a zigzag pattern for a pop of heat and color.
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7
Add the tamarind date chutney over the top, allowing it to mingle with the green chutney and yogurt.
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8
Sprinkle the finely chopped red onions evenly across the platter for a sharp, fresh crunch.
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9
Dust the entire dish with chaat masala, roasted cumin powder, red chili powder, and black salt.
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10
Shower a generous amount of fine sev over the top. This provides the essential secondary crunch that defines great chaat.
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11
Garnish with fresh cilantro leaves and pomegranate arils for a professional, vibrant finish.
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12
Serve immediately! Papdi chaat is a race against time; you want to enjoy it while the crackers are still crisp before the yogurt softens them.
💡 Chef's Tips
Always use chilled yogurt to provide a refreshing contrast to the spicy chutneys. If you don't have pomegranate, use grated beetroot or carrots for a similar color and crunch. For the best flavor, toast whole cumin seeds in a dry pan until fragrant, then crush them into a powder. Assemble the dish only when you are ready to eat to prevent the papdis from becoming soggy. Adjust the ratio of chutneys to your preference—more tamarind for sweetness, more green for spice.
🍽️ Serving Suggestions
Pair with a hot cup of Masala Chai to balance the cold, tangy flavors of the chaat. Serve as a vibrant appetizer for an Indian-themed dinner party. Accompany with other street snacks like Pani Puri or Aloo Tikki for a full 'Chaat Party' experience. Offer a side of extra chutneys so guests can customize their spice levels. A cold glass of Mango Lassi also complements the spicy and tangy notes beautifully.