Chickpea Chaat Recipe – Potato & Papdi Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Chickpea Chaat Recipe – Potato & Papdi Street Food Snack

Okay, let’s be real. Is there anything more satisfying than a vibrant, flavour-packed plate of chaat? This Chickpea Chaat, with its crispy papdi, soft potatoes, and tangy-spicy chutneys, is a total explosion of textures and tastes. It’s the kind of snack that just makes you happy, and honestly, it’s way easier to make at home than you might think! I first made this when I was craving the street food flavours of Delhi, and it instantly transported me back.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of India on a plate. It’s perfect as an afternoon snack, a light lunch, or even as part of a larger Indian spread. You’ll love how customizable it is – adjust the spice levels to your liking, add your favourite toppings, and make it truly your own. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian street food!

Ingredients

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

• 1 cup dried chickpeas (approx. 200g)
• 1 medium potato (approx. 150g)
• 1 cup curd (yogurt) – about 240ml
• 6-8 papdi (crisps)
• 2 tbsp green chutney
• 3 tbsp tamarind chutney
• 1 tsp red chili garlic chutney
• Chaat masala, to taste
• Roasted cumin powder, to taste
• Black salt, to taste
• 2 tbsp chopped coriander
• 2 tbsp pomegranate seeds
• 1/4 cup sev (fried gram noodles) – about 20g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Chickpeas: Seriously, use dried chickpeas if you can. They have a much better texture than canned. The soaking and cooking process is worth it, trust me!
• Papdi: You can find papdi at most Indian grocery stores. There are different thicknesses available – I prefer a slightly thicker one that holds up well to the toppings. You can even find whole wheat papdi for a healthier option.
• Chutneys: These are the heart and soul of chaat! Regional variations are huge. Some people add ginger to their green chutney, others prefer a sweeter tamarind chutney. Feel free to experiment! Making your own is best, but good quality store-bought chutneys work in a pinch.
• Black Salt (Kala Namak): Don’t skip this! It has a unique sulfurous flavour that adds a special something to chaat. It’s what gives it that authentic street food taste. If you absolutely can’t find it, regular salt will do, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your chickpeas overnight. This is crucial for getting them nice and tender.
2. Drain the soaked chickpeas and pressure cook them with salt and 2 cups of water for 10-12 whistles. While the chickpeas are cooking, pop the potato in the cooker too – saves time!
3. Once cooled, peel and cube the boiled potato. And beat the yogurt until it’s beautifully smooth. No one likes lumpy yogurt!
4. Now for the fun part – assembly! Arrange the papdi on a serving plate.
5. Layer on the cooked chickpeas and potatoes. Feel free to add some finely chopped onions or tomatoes here if you like – my family loves it with a little extra crunch.
6. Drizzle the yogurt evenly over the papdi. Then, add the green, tamarind, and red chili chutneys according to your taste. I like a generous amount of tamarind chutney for that sweet-tangy kick!
7. Sprinkle with chaat masala, roasted cumin powder, and black salt. A tiny pinch of Kashmiri red chili powder adds a lovely colour, but it’s optional.
8. Finally, garnish with fresh coriander, vibrant pomegranate seeds, and a generous sprinkle of sev.
9. Serve immediately! Seriously, don’t let it sit for too long, or the papdi will get soggy.

Expert Tips

• Don’t overcook the chickpeas! You want them tender, but not mushy.
• Taste as you go! Adjust the amount of chutney and spices to your liking.
• For extra flavour, lightly toast the sev before adding it as a garnish.

Variations

• My friend Priya adds boiled black chickpeas (kala chana) for extra protein and a slightly nutty flavour.
• If you love things spicy, add a sprinkle of cayenne pepper or a few chopped green chilies.
• For a creamier chaat, add a tablespoon of cream or cashew paste to the yogurt.

Vegan Adaptation

It’s super easy to make this vegan! Simply swap the yogurt for a plant-based yogurt – cashew or soy yogurt work really well.

Gluten-Free Adaptation (Papdi options)

Finding gluten-free papdi can be tricky, but not impossible! Look for papdi made from rice flour or besan (gram flour). Some brands now offer gluten-free options online. You can also make your own at home using a gluten-free flour blend.

Spice Level Adjustment

Don’t be afraid to play with the spice! Reduce the amount of red chili chutney or skip it altogether if you prefer a milder chaat. You can also add a pinch of sugar to balance the flavours.

Festival Adaptations (Navratri, Diwali snack)

This chaat is perfect for festivals! It’s a light and flavourful snack that everyone will enjoy. During Navratri, you can skip the potato and use other allowed vegetables like grated carrots or beetroot.

Serving Suggestions

Serve this chickpea chaat as a standalone snack with a glass of lassi, or as part of a larger Indian meal. It pairs beautifully with samosas, pakoras, and other street food favourites.

Storage Instructions

Honestly, this is best enjoyed fresh. The papdi will get soggy if stored. However, you can store the cooked chickpeas, potatoes, and chutneys separately in the refrigerator for up to 2 days. Assemble the chaat just before serving.

FAQs

What is the best way to soak chickpeas for optimal texture?

Soak them in plenty of water for at least 8 hours, or overnight. A pinch of baking soda in the soaking water can help soften them even further.

Can I make the chutneys ahead of time? If so, how long will they last?

Yes! You can make the chutneys 2-3 days in advance and store them in airtight containers in the refrigerator.

What is the significance of black salt in chaat? Can I substitute it?

Black salt adds a unique, umami flavour that’s essential to authentic chaat. Regular salt can be used as a substitute, but it won’t have the same depth of flavour.

What kind of papdi works best for this recipe – store-bought or homemade?

Store-bought is perfectly fine! Just choose a slightly thicker papdi that can hold up to the toppings.

How can I adjust the sweetness and tanginess of the chaat?

Adjust the amount of tamarind chutney for sweetness and add a squeeze of lemon juice for extra tanginess.