Authentic Papdi Chaat Recipe – Potato & Onion Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Papdi Chaat Recipe – Potato & Onion Street Food Snack

Okay, let’s be real. Is there anything more satisfying than a plate of crispy, tangy, sweet, and spicy Papdi Chaat? This is seriously one of my all-time favorite Indian snacks, and it instantly transports me back to bustling street food stalls in India. I first made this at home when I was craving a little piece of those memories, and honestly, it’s been a family favorite ever since! It’s surprisingly easy to make, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Papdi Chaat recipe is all about that perfect balance of flavors and textures. You get the crunch from the papdi, the soft potatoes, the zing of the chutneys, and a lovely coolness from the yogurt. It’s a party in your mouth, honestly! Plus, it’s ready in under 30 minutes, making it perfect for a quick snack or a fun appetizer.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 12-14 papdi pieces
• 1 cup thick curd (about 240ml)
• 1 medium potato boiled (about 150g)
• 1 medium onion chopped finely
• 1 tablespoon coriander leaves, chopped
• 3 tablespoons sev
• ½ teaspoon chili powder
• 1 teaspoon chaat masala powder
• 2 teaspoons sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference:

• Thick Curd (Dahi): This is key. You want a really thick, creamy yogurt – almost like Greek yogurt. If your curd is too runny, the chaat will get soggy. You can strain regular yogurt through a cheesecloth for a few hours to thicken it up.
• Sev: There are so many kinds of sev! The classic is made from besan (gram flour), but you can find variations made with rice or even potatoes. Choose your favorite – they all add a lovely crunch.
• Chaat Masala: This spice blend is what gives chaat its signature tang. Different regions in India have slightly different chaat masala blends. Feel free to experiment with brands to find one you love! Some are fruitier, others are spicier.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, arrange the papdis neatly on a serving plate. This is your base, so make it pretty!
2. Next, take your boiled potato and cube it into small pieces. Sprinkle these over the papdis, followed by the finely chopped onion.
3. Now for the creamy goodness! Whisk the curd with the sugar and salt until it’s smooth and lump-free. Drizzle this generously over the papdis, potatoes, and onions.
4. Time for the chutneys! Add a drizzle of green chutney and sweet tamarind chutney to your liking. I usually go a little heavier on the tamarind chutney – I love that sweet-tangy flavor.
5. Sprinkle the red chili powder and chaat masala evenly over everything. Don’t be shy!
6. Finally, garnish with a generous sprinkle of sev and fresh coriander leaves.

Serve immediately! Seriously, this is best enjoyed right away while the papdis are still nice and crispy.

Expert Tips

• Don’t assemble the chaat too far in advance, or the papdis will get soggy.
• For extra flavor, you can lightly toast the papdis in a dry pan for a minute or two before assembling.
• Adjust the amount of chili powder to your spice preference.

Variations

This recipe is super adaptable! Here are a few ideas to make it your own:

• Spice Level Adjustment: My friend, Priya, loves her chaat fiery hot. She adds a pinch of cayenne pepper to the curd mixture.
• Regional Sweetness Preferences: My grandmother always added a little more sugar to her chaat – she had a serious sweet tooth! Feel free to adjust the sugar to your liking.
• Gluten-Free Papdi Options: If you’re gluten-free, you can find gluten-free papdis online or at Indian grocery stores.
• Festival Adaptations: During Diwali and Holi, I like to add a sprinkle of pomegranate seeds for extra color and sweetness. It just feels festive!

Serving Suggestions

Papdi Chaat is perfect as a standalone snack, but it also makes a great appetizer for a larger Indian meal. Serve it with a side of cooling raita or a glass of mango lassi.

Storage Instructions

Honestly, this is best eaten immediately. However, if you have leftovers (which is unlikely!), you can store the assembled chaat in an airtight container in the refrigerator for up to a few hours. The papdis will lose some of their crispness, though.

FAQs

Let’s answer some common questions:

• Is papdi chaat best served immediately? Absolutely! The papdis get soggy quickly, so enjoy it right away for the best texture.
• Can I make the chutneys ahead of time? Yes, definitely! You can make both the green chutney and sweet tamarind chutney a day or two in advance and store them in the refrigerator.
• What is the best type of potato to use for papdi chaat? I prefer using a waxy potato like Yukon Gold or red potatoes. They hold their shape well when boiled.
• Can I bake the papdis to make them healthier? You can! Bake them at 180°C (350°F) for 5-7 minutes, flipping halfway through. They won’t be quite as crispy as fried papdis, but it’s a healthier option.
• What can I substitute for sev if I’m allergic to chickpeas? You can try using crushed papdis or even fried potato sticks as a substitute for sev.

Enjoy making (and eating!) this delicious Papdi Chaat. I hope it brings a little bit of Indian street food magic to your kitchen!