Papdi Chaat / पपड़ी चाट (also known as papri or paapri chat) is a popular Mumbai street-food, though hails from North India mainly Delhi. So popular it is that you can find it easily on any eatery. Papdi chaat comprises of crispy flat deep fried puris (crisply fried dough wafers) made from ‘all purpose flour’ or maida served with chilled sweetened yogurt, boiled potatoes and chickpeas/sprouts, ‘date & tamarind chutney’, ‘mint coriander chutney’, and sev topped with some dry spices.
Being a Chaat lover, I make this quite often at home. With crunchiness of papdis, sweetness of yogurt, tanginess from tamarind chutney, spiceness from ‘mint & coriander chutney’ and powdered spices this chaat gives you a burst of flavour in just one bite.
This snack is definitely a life saver when you get some unexpected guests and you don’t have much time to cook. With just few ingredients this can result into a big hit starter.
Preparation time: 20 minutes
Cooking time: 25 minutes
- Papdi/puri – 30-35
- Fresh chilled yogurt – 1 cup
- Boiled potatoes – 2 medium size( finely chopped or mashed)
- Boiled chickpeas/sprouts – 1/2 cup
- mint coriander chutney – 3 tablespoon
- Date & tamarind chutney – 4 tablespoon
- Red chilli powder – 1 teaspoon
- Roasted cumin powder – 1/2 tablespoon
- Chat masala powder – 1/3 tablespoon
- Rock salt/Black salt – as per your taste
- Sugar – 1/2 tablespoon
- Nylon sev – 2 tablespoon
- Fresh pomegranate seeds – 2 tablespoon
- Beetroot julienne – few strands
- Chopped coriander leaves – 2 tablespoon
Below is the recipe for the Papdi Chaat, recipe for all the chutneys will be explained in separate post.
1) First of all soak chickpeas/Sprouts overnight and then pressure cook until they are cooked, soft and tender. Strain out the remaining excessive water and keep them aside.
2) Whisk yogurt with sugar, pinch of black salt and chat masala until creamy and soft and keep it in fridge.
3) For assembling the Papdi chaat, spread the papdis on the serving dish /plate and spread sweetened yogurt.
4) Now add boiled potatoes and boiled chickpeas over the papdis and top them with some mint & coriander chutney and date & tamarind chutney.
5) Finally pour chat masala, black salt, red chilli powder, roasted cumin powder on it. Garnish the chaat with fresh pomegranate seeds, beetroot julienne, sev and coriander leaves.
Serve and enjoy..
- Always assemble the papdi chat at the time of serving else they might get soggy if eaten later.
- Adding chickpea is optional.
- You can adjust the amount of both the chutneys as per your taste.