Authentic Papdi Chaat Recipe – Potatoes, Chickpeas & Tangy Chutneys

Last Updated on 6 months ago by Neha Deshmukh

Authentic Papdi Chaat Recipe – Potatoes, Chickpeas & Tangy Chutneys

Okay, let’s be real. Is there anything more satisfying than a plate of crispy, tangy, sweet, and spicy Papdi Chaat? It’s the ultimate Indian street food, and honestly, once you make it at home, you might just forget about ordering takeout! I first made this when I was craving the flavors of Delhi, and it instantly transported me back. Today, I’m sharing my go-to recipe with you – it’s a little bit of effort, but so worth it.

Why You’ll Love This Recipe

This Papdi Chaat recipe isn’t just about recreating a popular snack; it’s about experiencing a burst of flavors and textures in every bite. The crispy papdi, the soft potatoes and chickpeas, the cool yogurt, and the zingy chutneys… it’s a party in your mouth! Plus, it’s surprisingly customizable. You can adjust the spice level, swap out ingredients, and make it your own.

Ingredients

Here’s what you’ll need to create this magic:

• 20-25 papdi
• 1 cup yogurt (about 240ml)
• 1 teaspoon sugar
• 1/3 cup cilantro chutney (about 80ml)
• 1/3 cup sweet tamarind chutney (about 80ml)
• 3/4 cup boiled chickpeas (about 150g)
• 1 medium boiled potato, cubed
• 1 teaspoon cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon kala namak (black salt)
• 1/4 teaspoon Kashmiri red chili powder
• 2-3 tablespoons pomegranate arils
• Thin sev/nylon sev
• 2-3 tablespoons chopped cilantro

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish.

• Yogurt: I prefer using full-fat yogurt for a richer texture, but low-fat works too. You want it to be thick enough to coat the papdi without making it soggy.
• Chutneys: The cilantro and tamarind chutneys are the heart and soul of Papdi Chaat. You can find them pre-made at Indian grocery stores, or make your own (highly recommended!).
• Kala Namak (Black Salt): Don’t skip this! It has a unique sulfurous flavor that adds an authentic touch. It’s what really makes it taste like the street food version.
• Sev: Sev varies regionally. You’ll find thicker sev in some parts of India, and super-thin nylon sev in others. I personally love the delicate crunch of nylon sev for this recipe, but use what you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the yogurt. In a bowl, whisk the yogurt with the sugar until it’s smooth and creamy. If it’s too thick, add a tablespoon or two of water to reach your desired consistency.
2. Next, boil your potatoes and chickpeas until tender. Once cooled, cube the potatoes.
3. Now for the fun part – assembly! Arrange the papdi on your serving plates.
4. Top each papdi with a generous spoonful of chickpeas and potato cubes.
5. Drizzle the yogurt evenly over the papdi base. Don’t be shy!
6. Sprinkle with cumin powder, chaat masala, kala namak, and Kashmiri red chili powder.
7. Now, layer on the cilantro chutney and sweet tamarind chutney. A little of both goes a long way.
8. Finally, garnish with those beautiful pomegranate arils, a generous sprinkle of sev, and a scattering of chopped cilantro. Serve immediately!

Expert Tips

• Don’t assemble the chaat too far in advance, or the papdi will get soggy.
• Taste as you go! Adjust the amount of chutney and spices to your liking.
• For a smoother yogurt, you can strain it through a muslin cloth for about 30 minutes.

Variations

This recipe is super flexible! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works well, but it will have a slight coconut flavor.
• Spice Level Adjustment: Add more or less Kashmiri red chili powder to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Street Food vs. Home Style: Street food versions often include chopped onions and a squeeze of lemon juice. Feel free to add those for a more authentic experience.
• Festival Adaptations: During Diwali or Holi, I sometimes add a sprinkle of boondi (tiny fried chickpea flour balls) for extra texture and festivity.

Serving Suggestions

Papdi Chaat is best enjoyed as a snack or a light meal. It pairs perfectly with a glass of lassi (a yogurt-based drink) or a cup of chai. It’s also a fantastic addition to any Indian buffet spread.

Storage Instructions

Honestly, Papdi Chaat is best enjoyed immediately. The papdi will lose its crispness if stored. However, you can store the chutneys and boiled potatoes/chickpeas separately in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Is Papdi Chaat best served immediately? Absolutely! The papdi gets soggy quickly, so enjoy it right after assembling.
• Can I make the chutneys ahead of time? Yes! Making the chutneys a day or two in advance will save you time. Store them in airtight containers in the refrigerator.
• What is the best type of yogurt to use for Papdi Chaat? Full-fat yogurt provides the richest flavor and texture, but low-fat works too.
• Can I bake the papdi for a healthier version? While you can bake the papdi, it won’t have the same crispy texture as fried papdi.
• What can I substitute for pomegranate arils if they are not in season? You can use chopped apples or grapes for a similar sweet and tangy flavor.

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