Dahi Papdi Chaat Recipe – Are you a chaat lover? I certainly am! Papdi chaat (also writteen as papri chaat) is one such chaat which I can never get enough of. It is made of a base of crunchy and crispy papdi (crispy small puris), topped with sweet, tangy and spicy chutneys. You then need to add spices like chaat masala, boiled potato and boiled chickpeas for added flavour. There are various versions of Papdi chaat recipe available on google, sharing here how I make it and which is massively adored by my guests.
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What is Papdi Chaat
Papdi or papri chaat is one of the most popular Indian street food, mainly in north of India and Mumbai zone. Papdi implies to small 2 pound coin shape crispy puri, made of flour plus semolina and deep frying. A chaat made using these papdi is called papri chaat.
I remember when I once was in Chennai, I could not find papdi chaat as commonly as I will see it in Delhi. This made me feel that its less common in south part of India. I am such an ardent fan of papdi chaat that I normally make it for my get-togethers. Its an instant hit!
The gorgeous flavours of sweet and tangy date tamarind chutney, along with spicy mint coriander chutney, and the surprise element of pomegranate seeds with softness boiled potatoes on top of crispy papdi, can make anyone drool over papdi chaat.
The fresh ingredients and assortment of flavours creates an avalanche of taste in each morsel. Its truly ambrosial. Owing to its great taste its now also known outside India (thanks to Indian Diaspora). I myself live in UK and I have seen papdi chaat in some of Indian restaurants in UK.
Ingredients
This chaat needs few core ingredients
- Papdi – These small sized puris are the ones which offers crispiness and savoury taste. For a good papdi chaat, you must use fresh crispy puris.
- Sweet Yogurt – It is used to balance the spiciness of green chutney and tanginess of tamarind chutney. Yogurt offers creamy flavour.
- Date Tamarind Chutney – This chutney gives nice sweet taste.
- Mint Coriander Chutney – You get the spicy flavour from this chutney.
- Boiled Potato – Add boiled potato to make the chaat filling and balance the flakiness of crispy papdi.
- Assorted spices – Such as red chilli powder, chaat masala.
Method of making best papdi chaat
- First of all soak chickpeas overnight and then pressure cook until they are cooked, soft and tender. Strain out the remaining excessive water and keep them aside.
- Whisk yogurt with sugar, pinch of black salt and chat masala until creamy and soft and keep it in fridge.
- For assembling the papdi chaat, spread the papdis on the serving dish and spread sweetened yogurt.
- Now add boiled potatoes and boiled chickpeas over the papdis and top them with some mint coriander chutney and date & tamarind chutney.
Papdi Chat Recipe 
Adding green chutney on papdi chaat 
Layering tamarind chutney
- 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, and serve.
Pro Tips
- Always assemble the papdi chat at the time of serving else they might get soggy if eaten later.
- Adding chickpea is optional. You can use boiled sprouts instead of chickpeas.
- You can use canned chickpea, in which case you do not need to worry about boiling and keeping it ready.
- Some people use sprouts instead of chickpeas. I guess its up to personal taste. I use chickpeas as I can use canned chick pea, but with sprouts that’s not really an option.
- Only use crispy papdi for best taste. You can use broken papdi and papdi does not need to be in perfect round shape. Papdi gets submerged in other ingredients and forms the base of this chaat, hence shape of papdi is irrelevant.
- Adjust the quantity of sugar in yogurt, if your yogurt is too sour.
This Papdi Chaat recipe is
- Super hit for any party. Your guests will love it.
- Offers one of the best starter, totally mouth watering.
- helpful in creating papdi chaat, which is filling.
- Does not involve much cooking. Its all about assembling the ingredients, which makes it pretty easy to make.
Serving Suggestion
Assemble the papdi chaat fresh just before serving. Add a beverage along with it, such as masala chai, if its a cold day, or a mocktail on a hot day.
If you love chaat and other street foods of India, you may like to try
Recipe Card
Papdi Chaat
Ingredients
- 20 Papdi
- 1 Cup Yogurt
- 2 Potatoes Medium size, Boiled and mashed
- 1/2 Cup Chicken Boiled
- 3 Tbsp Mint Coriander Chutney
- 4 Tbsp Date Tamarind Chutney
- 1 Tsp Red Chilli Powder
- 1/2 Tsp Roasted cumin powder
- 1/3 Tsp Chaat Masala
- 1 Tsp Black Salt As per taste
- 1/2 Tbsp Sugar
- 2 Tbsp Nylon Sev
- 2 Tbsp Pomegranate Seeds
- 20 Grams Beetroot Juliennes
- 10 Grams Fresh Coriander Leaves Chopped
Instructions
- First of all soak chickpeas overnight and then pressure cook until they are cooked, soft and tender. Strain out the remaining excessive water and keep them aside.
- Whisk yogurt with sugar, pinch of black salt and chat masala until creamy and soft and keep it in fridge.
- For assembling the papdi chaat, spread the papdis on the serving dish /plate and spread sweetened yogurt.
- 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, and serve.
Notes
- Always assemble the papdi chat at the time of serving else they might get soggy if eaten later.
- Adding chickpea is optional. You can use boiled sprouts instead of chickpeas.
- You can adjust the amount of both the chutneys as per your taste.