Boondi Puri Chaat Recipe – Sweet & Spicy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Boondi Puri Chaat Recipe – Sweet & Spicy Indian Street Food

Okay, let’s be real. Is there anything more satisfying than a good chaat? The explosion of flavors and textures… it’s just pure happiness on a plate! Today, I’m sharing my go-to recipe for Boondi Puri Chaat – a classic Indian street food that’s sweet, spicy, tangy, and utterly addictive. I first made this for a Diwali party and it was gone in minutes! It’s surprisingly easy to put together, and I promise, you’ll be making this again and again.

Why You’ll Love This Recipe

This Boondi Puri Chaat is the perfect balance of everything you crave in a snack or light meal. The crispy puris give way to a soft, flavorful boondi filling, all drenched in a creamy, sweetened yogurt. Then comes the kick of schezwan sauce, the sweetness of chutney, and the satisfying crunch of sev. Seriously, what’s not to love? It’s a guaranteed crowd-pleaser and a fantastic way to experience the vibrant flavors of Indian street food at home.

Ingredients

Here’s what you’ll need to make this magic happen:

• 30 crispy puri (about 500g)
• ½ cup boondi (about 80g)
• ¾ cup curd (plain yogurt) (about 180ml)
• ¼ cup milk (about 60ml)
• 3 tablespoons sugar (about 45g)
• ¼ cup sweet chutney (about 60ml)
• ¼ cup schezwan sauce (about 60ml)
• ½ cup sev (about 40g)
• ¼ cup coriander leaves, chopped (about 20g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this chaat!

• Crispy Puris: This is key. You want puris that are light, airy, and hold their shape well. If they’re stale, they’ll crumble. You can find these at most Indian grocery stores.
• Boondi: There are different types of boondi – plain, masala, and even slightly sweet. I prefer plain boondi for this recipe, as it lets the other flavors shine.
• Sweet Chutney: Dates and tamarind chutney are the most common choices. Regional variations are huge here! My grandmother always used a homemade date and ginger chutney, which was divine.
• Sev: Again, lots of options! You’ll find thin sev, thick sev, and even different flavors. Plain or slightly spicy sev works best. If you’re looking for a healthier option, baked sev is a good substitute.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, soak the boondi in hot water for about 15 minutes. This softens it up and makes it nice and plump. Drain well after soaking.
2. While the boondi is soaking, let’s make the sweetened curd. In a bowl, whisk together the curd, milk, and sugar until everything is smooth and creamy. Taste and adjust the sugar if needed – everyone has their own sweetness preference!
3. Now for the fun part! Arrange the puris on a plate. Gently crack open the top of each puri with your thumb.
4. Fill each puri with a spoonful of the soaked boondi. Don’t be shy!
5. Add about ½ to ¾ teaspoon of schezwan sauce to each puri, depending on how spicy you like it.
6. Layer a generous spoonful of the sweetened curd mixture over the boondi and schezwan sauce.
7. Drizzle a little sweet chutney over the curd.
8. Top with another layer of the sweetened curd mixture.
9. Finally, garnish generously with sev and chopped coriander leaves. Serve immediately and enjoy!

Expert Tips

• Crispy Puris are Crucial: If your puris aren’t super crispy, you can quickly fry them in hot oil for a few seconds to revive them.
• Don’t Overfill: While you want a good amount of filling, don’t overstuff the puris, or they’ll be difficult to eat.
• Assemble Just Before Serving: This prevents the puris from getting soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the curd for a plant-based yogurt alternative. Coconut yogurt or soy yogurt work really well.
• Gluten-Free Adaptation: Double-check the ingredients of your puris to ensure they are made with gluten-free flour.
• Spice Level: Adjust the amount of schezwan sauce to control the heat. You can also add a pinch of chili powder to the curd mixture for an extra kick. My friend, Priya, loves to add a dash of chaat masala too!
• Festival Adaptations: This chaat is perfect for celebrations like Holi or Diwali. It’s a festive and flavorful treat that everyone will love.

Serving Suggestions

Boondi Puri Chaat is best served immediately. It’s a fantastic snack on its own, or you can serve it as a light lunch or appetizer. A glass of chilled lassi (yogurt drink) pairs perfectly with it!

Storage Instructions

Honestly, this is best enjoyed fresh. However, if you have any leftovers, you can store the components separately in airtight containers in the refrigerator for up to a day. Assemble just before serving to maintain the crispiness.

FAQs

Let’s answer some common questions:

• What is the best way to get the puris extra crispy? A quick fry in hot oil (about 170°C/340°F) for a few seconds will do the trick!
• Can I make the sweetened curd mixture ahead of time? Yes, you can! It will actually taste even better after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator.
• What type of schezwan sauce works best in this chaat? I prefer a medium-spicy schezwan sauce. You can find good quality options at most Indian grocery stores.
• Is there a substitute for sev if I am allergic to chickpeas? Unfortunately, sev is traditionally made from chickpea flour. You might be able to find alternatives made from rice flour, but they won’t have the same texture.
• How can I adjust the sweetness level of the chaat? Simply adjust the amount of sugar you add to the curd mixture. Start with less and add more to taste.