Papad Chaat Recipe – Mango, Onion & Spicy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Papad Chaat Recipe – Mango, Onion & Spicy Indian Snack

Okay, let’s be real. Is there anything more satisfying than a crunchy, tangy, spicy bite of chaat? I first discovered papad chaat at a little street food stall during a trip to Delhi, and I’ve been hooked ever since. It’s the perfect quick snack, appetizer, or even a light lunch. And honestly? It’s way easier to make at home than you might think! This recipe brings all those amazing flavors together – sweet mango, sharp onion, a kick of chili, and that irresistible papad crunch. Let’s get cooking!

Why You’ll Love This Recipe

This Papad Chaat is seriously addictive. It’s a delightful explosion of textures and tastes in every bite. Plus, it’s:

• Quick & Easy: Ready in under 20 minutes!
• Flavorful: A perfect balance of sweet, spicy, tangy, and savory.
• Customizable: Easily adjust the spice level to your liking.
• Crowd-Pleasing: A guaranteed hit at parties and gatherings.

Ingredients

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

• 6 mini papads
• 1 medium red onion (very finely chopped) – about 100g
• 1 medium tomato (seeds removed, finely chopped) – about 150g
• 1 raw mango (very finely chopped) – about 100g
• 1 cucumber (seeds removed, finely chopped) – about 100g
• 1 cup finely chopped cilantro – about 30g
• 2 green chilies (finely chopped) – adjust to your spice preference
• Lemon juice – about 2-3 tablespoons, or to taste
• 1 teaspoon chili powder – about 5g
• 1 teaspoon cumin powder – about 5g
• 1 teaspoon chat masala – about 5g
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Chat Masala: This is key. It’s a tangy, savory spice blend that gives chaat its signature flavor. You can find it at most Indian grocery stores, or online. Trust me, it’s worth seeking out!
• Raw Mango: Using a slightly tart, raw mango adds a wonderful sweetness and tang. If you can’t find a raw mango, you can substitute with a small amount of green apple, finely chopped.
• Papad Varieties: You can use roasted or fried papads for this. Roasted is a little healthier, and gives a nice, satisfying crunch. Fried papads are more traditional and have a richer flavor. I usually roast mine – it’s quicker and less messy! You can find different sizes too, adjust the number of papads accordingly.

Step-By-Step Instructions

Alright, let’s make some chaat!

1. First, let’s get that topping ready. In a medium bowl, combine the chopped onion, tomato, raw mango, cucumber, cilantro, and green chilies.
2. Now, add the lemon juice, chili powder, cumin powder, chat masala, salt, and pepper. Give everything a good mix – you want all those flavors to meld together beautifully.
3. Pop the bowl into the fridge for about 10 minutes. This lets the flavors develop and chills the topping, which is so good when it’s cold.
4. While the topping is chilling, let’s roast the papads. You can do this on a stovetop over medium heat, flipping frequently with tongs until they’re crisp. Watch them carefully – they burn quickly! Alternatively, you can microwave them on high for about 1 minute. They might curl up a bit in the microwave, but they’ll still taste great.
5. Once the papads are roasted and cooled slightly, spoon the chilled topping mixture evenly over each one.
6. Finally, sprinkle a little extra chat masala and a squeeze of lemon juice over the top.

Expert Tips

A few little secrets for the perfect papad chaat:

• Finely Chop Everything: Seriously, the finer the chop, the better the texture. You want everything to be easy to eat in one bite.
• Don’t Skip the Chilling: Letting the topping chill in the fridge really brings out the flavors.
• Roast Carefully: Keep a close eye on the papads while roasting to prevent burning.
• Serve Immediately: Papad chaat is best enjoyed right away, while the papads are still crispy.

Variations

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

• Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of green chilies and chili powder. If you like it hot, add a pinch of cayenne pepper! My friend, Priya, always adds a dash of red chili flakes for extra heat.
• Vegan Option: Most papads are vegan, but always check the ingredients list to be sure. Some may contain ghee (clarified butter).
• Festival Adaptations: This is a fantastic snack for Diwali or any festive occasion. You can make a larger batch and serve it as part of a chaat spread.

Serving Suggestions

Papad chaat is perfect as:

• A standalone snack
• An appetizer for a larger Indian meal
• A light lunch
• A party snack – it’s always a hit!

I love serving it with a side of mint chutney or tamarind chutney for dipping.

Storage Instructions

Honestly, papad chaat is best enjoyed immediately. The papads will lose their crispness over time. However, you can store the topping separately in an airtight container in the fridge for up to 24 hours. Just roast the papads and assemble the chaat right before serving.

FAQs

Let’s answer some common questions:

Is Papad Chaat served hot or cold?

It’s best served chilled or at room temperature. The cold topping contrasts beautifully with the crispy papad.

What is the best type of papad to use for chaat?

Mini papads are ideal, but you can use any size you like. Plain papads are the most common, but you can also experiment with different flavors like black pepper or jeera (cumin).

Can I make the topping ahead of time?

Yes! You can make the topping up to 24 hours in advance and store it in the fridge.

How do I adjust the spice level?

Reduce or increase the amount of green chilies and chili powder to suit your taste.

What is Chat Masala and where can I find it?

Chat Masala is a tangy, savory spice blend commonly used in Indian chaat dishes. You can find it at most Indian grocery stores or online retailers.