Papdi Chaat

A popular street snack from India, Papdi chaat is loaded with complementing flavors and textures from all the toppings that are added to crunchy chips - with the main ones being cooling yogurt (Dahi), potatoes (Batata), and thin crispy gram flour noodles(sev). You can also add finely onions, tomatoes, and chickpeas! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry

What is Papdi Chaat

Papdi - Bite-sized crunchy fried wheat discs, Papdi or Papri is readily available in Indian grocery stores and is shelf stable. Chaat - The word Chaat literally means “to lick”. It is also a term used to refer to a variety of street snacks made using chutneys, yogurt, and dressings. Some of the chaat food recipes include Bhel Puri, Dahi Puri, Dahi Bhalle, and Ragda Patties, each dish packed with sweet-spicy-tangy flavors with a crunch in every bite that you will find licking your fingers.

Ingredients

Papdi - Crunchy whole wheat crackers readily available in Indian grocery stores Potato - steamed, peeled, and cut into small cubes Yogurt - lightly sweetened with a touch of salt, yogurt or Dahi is one of the main ingredients that add tangy and cooling flavors Chutneys - cilantro mint chutney and tamarind chutney for spicy and tangy flavors Sev - fried chickpea noodles, fine sev is available in all Indian grocery stores Spices - Kashmiri red chili, ground cumin, and chaat masala add earthy warm flavors Garnish - Sprinkle over lots of finely chopped cilantro and I would also recommend adding pomegranates for a pop of color and fun texture!

Variations

Creamy plain full-fat yogurt works the best. You can also use dairy-free yogurt as a vegan option Add rinsed and drained canned chickpeas over potatoes if you like for a hearty meal To make gluten-free Papdi Chaat, use Tostistos corn scoops instead of Papdi

How to make Papdi Chaat

Add salt and sugar to the yogurt and whisk together to combine into a smooth pourable consistency. Arrange the Papdi in a single layer on a serving platter. Place 3 to 4 pieces of potato in the center of each Papdi Pour the prepared yogurt over the Papdi Drizzle over green chutney

Drizzle tamarind chutney on top Sprinkle over the chili powder, chaat masala, and black salt Next, sprinkle the sev all over Garnish with pomegranate seeds and cilantro

Serving

Serve Papdi Chaat immediately as it will start to get soggy over time with all the toppings. When serving for a party, you can prepare all the toppings and keep them in individual bowls as shown in the ingredient photo earlier in this post. Either assemble Papdi Chaat just before serving or have your guests assemble them. This will also allow them to customize it - adding more spicy chutney, adding more sweet chutney, adding more yogurt, etc.