Crispy Papdi Chaat with Toppings
A beloved street food from North India, Papdi Chaat is a delightful mix of crispy fried crackers topped with a variety of flavorful garnishes including chickpeas, potatoes, yogurt, and chutneys.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Full Ingredient List
- 20-25 papdi (store bought or homemade)
- 1 cup plain whole milk yogurt
- 1 teaspoon sugar
- 1/3 cup cilantro chutney
- 1/3 cup sweet tamarind chutney
- 3/4 cup boiled chickpeas
- 1 medium potato, boiled and cut into cubes
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon kala namak (black salt)
- 1/4 teaspoon Kashmiri red chili powder
- 2-3 tablespoon pomegranate arils
- thin sev/nylon sev, for garnish
- 2-3 tablespoon chopped cilantro
Papdi Chaat Base
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 20-25 | papdi | Store bought or homemade. | |
| 1 cup | plain whole milk yogurt | Yogurt should not be too sour or too thin. | almond milk yogurt |
| 1 teaspoon | sugar | Mix with yogurt until smooth. | |
| 3/4 cup | boiled chickpeas | Prepared in advance if desired. | |
| 1 medium | boiled potato | Boiled and cut into cubes; can be prepped in advance. |
Instructions
- Step 1: In a large bowl, whisk together 1 cup yogurt and 1 teaspoon sugar until smooth. If yogurt is thick, add a little water to thin slightly, ensuring it remains a thick pouring consistency.
- Step 2: Boil the potatoes and chickpeas beforehand. Dice the potatoes into small cubes.
- Step 3: Arrange the papdi on a serving plate.
- Step 4: Top the papdi with the boiled chickpeas and diced potatoes.
- Step 5: Drizzle the thickened yogurt over the papdi, chickpeas, and potatoes.
Toppings and Chutneys
Tools and Equipment
- spoon for drizzling sauces (Buy)
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1/3 cup | cilantro chutney | Homemade is preferred. | mint chutney |
| 1/3 cup | sweet tamarind chutney | Homemade is preferred. | |
| 1 teaspoon | cumin powder | ||
| 1 teaspoon | chaat masala | ||
| 1 teaspoon | kala namak (black salt) | ||
| 1/4 teaspoon | Kashmiri red chili powder | ||
| 2-3 tablespoon | pomegranate arils | ||
| for garnish | thin sev/nylon sev | ||
| 2-3 tablespoon | chopped cilantro | Chopped fresh cilantro leaves. |
Instructions
- Step 6: Sprinkle cumin powder, chaat masala, kala namak, and Kashmiri red chili powder evenly over the layered chaat.
- Step 7: Layer cilantro chutney over the top, followed by sweet tamarind chutney to taste.
- Step 8: Garnish the papdi chaat with pomegranate arils, nylon sev, and chopped cilantro. Serve immediately for the best flavor and texture.
Additional Information
Notes: This recipe allows for lots of customization with toppings like sprouted moong, boondi, or chopped onions. Ensure yogurt is not sour and has a thick consistency. Prepare chutneys and boil ingredients in advance for quicker assembly.