Papdi Chaat is a widely popular Indian Street Food that’s sweet, savory, and spicy at the same time. It’s an explosion of flavors in your mouth.
What is Papdi Chaat?
Papdi Chaat is a highly popular Indian street food that is prepared with crispy chips, and then topped with potatoes, onions, chickpeas, yogurt, green & tamarind chutneys, along with some spices. Papdi Chaat is a delightful combination of sweet, savory, and spicy flavors.
Can I make this recipe vegan, gluten-free?
For vegan: you can omit yogurt, or use a vegan yogurt you love. I’ll be honest, chaat tastes amazing with yogurt.
For gluten-free: there is no gluten-free papdi. You can certainly check your local Desi store to see if they sell them, but I haven’t seen any.
What can I use instead of Papdi in this recipe?
For a healthier option, you may use quinoa, or just make my Quinoa Bhel Salad which is amazing. It tastes just like the real thing.
You can also use homemade chivda that contains sev, murmura, nuts, etc.
I’ve also enjoyed Papdi Chaat using tortilla chips. I know! It actually works out really well when you don’t have papdi on hand.
Lastly, you may use murmura which is super light.
Regardless, all these options have a decent amount of carbs, but the healthiest option is using quinoa.
How do I serve Papdi Chaat?
There are 2 ways to serve:
- Individual Portion – add 7 papdis followed by the remainder of the ingredients. Demonstrated below.
- Family Style – take a large platter – I prefer a round crystal platter. Add lots of papdis followed by all the toppings.
Tips on making Papdi Chaat:
- Prep all the ingredients ahead of time. This is a great dish to serve as an appetizer since all the prep work needs to be done ahead of time.
- Make the Cilantro Chutney – this is the only item I actually make for Papdi Chaat. The rest of the ingredients – I chop or use store-bought.
Ingredients you’ll need for:
Potatoes: I like using russet potatoes for this recipe. Boil the potatoes, but do not over boil them.
Onions: Use red onions and finely chop.
Chickpeas: Use canned chickpeas – rinsed & drained. I prefer organic chickpeas in a can.
Yogurt: Dilute the yogurt a little with some water so it’s runny, yet creamy, but not watery.
Tamarind Chutney: I buy the Tamarind Date Chutney from my local desi store.
Sev: Crispy snack which is fried and adds a nice crunch to chaat.
Fresh Cilantro: Chop the fresh cilantro which will be used as a garnish.
Spices: I use salt, red chili powder, kala jeera (roasted cumin or regular), and chat masala.
Pomegranate: This is used for garnish and is totally optional. It adds a pretty red color to chaat.
Papdi Chaat is:
How to make Papdi Chaat recipe step by step?
1. Boil and peel the potatoes. Do not overboil the potatoes.
2. Cut the potatoes into small cubes. Chop the red onions. Rinse & drain canned chickpeas.
3. Prepare the Cilantro Chutney- recipe here. I used store-bought Tamarind Date Chutney. Dilute the yogurt with a little water so its runny, but still creamy.
4. Set aside your pomegranate, sev, and chopped fresh cilantro.
5. Here are the spices you’ll need – salt, red chili powder, kala jeera (roasted cumin), and chat masala.
1. Place 7 papdis on a plate.
2. Top with potatoes, red onions, and chickpeas.
3. Add a generous amount of yogurt.
4. Followed by cilantro and tamarind chutneys.
5. Spice it up with salt, red chili powder, lots of kala jeera, and lots of chat masala.
6. Garnish with fresh cilantro leaves, sev, and pomegranate.
Pin & Enjoy!
More Chaat Recipes!
- 6 russet potatoes boiled, peeled & cubed
- 1 large red onion chopped
- 1 15 ounce can chickpeas rinsed & drained
- 1 1/2 cups yogurt slightly dilluted
- fresh cilantro chutney
- tamarind date chutney
- 1/2 cup fresh cilantro leaves chopped
- red chili powder
- kala jeera
- chat masala
- 1/2 cup pomegranate for garnish
to assemble - serving per person
- 7 Papdis
- 2 tbsp potatoes boiled & cubed
- 2 tbsp red onions chopped
- 2 tbsp chickpeas
- 1/4 cup yogurt
- 2-3 tsp cilantro chutney
- 2-3 tsp tamarind chutney
- 1 tbsp fresh cilantro leaves chopped
- 1 tbsp sev
- to taste salt
- 1/2-1 tsp kala jeera generous amount
- 1/4-1/2 tsp red chili powder
- 1-2 tsp chat masala
- to garnish pomegranate seeds
- Boil and peel the potatoes. Do not overboil the potatoes.
- Cut the potatoes into small cubes. Chop the red onions. Rinse & drain canned chickpeas.
- Prepare the Cilantro Chutney- recipe here. I used store-bought Tamarind Date Chutney. Dilute the yogurt with a little water so its runny, but still creamy.
- Set aside your pomegranate, sev, and chopped fresh cilantro.
- Here are the spices you'll need - salt, red chili powder, kala jeera (roasted cumin), and chat masala.
- Place 7 papdis on a plate.
- Top with potatoes, red onions, and chickpeas.
- Add a generous amount of yogurt.
- Followed by cilantro and tamarind chutneys.
- Spice it up with salt, red chili powder, lots of kala jeera, and lots of chat masala.
- Garnish with fresh cilantro leaves, sev, and pomegranate.