Papdi Chaat Recipe – Potato & Chickpea Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Papdi Chaat Recipe – Potato & Chickpea 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 the quintessential Indian street food, and honestly, once you make it at home, you might just forget about ordering it from anywhere else! I first made this when I was craving the flavors of Delhi, and it instantly transported me back. It’s surprisingly easy to put together, and totally customizable to your spice preference. Let’s get started!

Why You’ll Love This Recipe

This Papdi Chaat recipe is a winner for so many reasons. It’s quick – seriously, ready in under 5 minutes! It’s bursting with flavor and texture. Plus, it’s a fantastic way to use up leftover boiled potatoes and chickpeas. But most of all, it’s just pure comfort food. It’s the perfect snack, appetizer, or even a light meal.

Ingredients

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

• 13 papdi
• 3 tbsp boiled & chopped potato
• 3 tbsp boiled chickpea
• 3 tbsp finely chopped onion
• 5 tbsp whisked curd (yogurt)
• 3 tsp green chutney
• 3 tsp tamarind chutney
• Pinch of chilli powder
• Pinch of cumin powder
• Pinch of chaat masala
• Pinch of salt
• 1 tbsp finely chopped tomato
• 3 tbsp sev
• 1 tsp finely chopped coriander

Ingredient Notes

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

• Papdi: This is the foundation! You want them really crispy. Homemade is amazing if you have the time, but good quality store-bought papdi works perfectly well.
• Chutneys: Green chutney (mint-coriander) and tamarind chutney are essential. You can find these at most Indian grocery stores, or easily make your own. The balance of sweet and tangy is key.
• Chaat Masala: This spice blend is what gives chaat its signature flavor. There are regional variations – some are fruitier, some are spicier. Experiment to find your favorite! I personally love the one my aunt makes, it has a lovely black salt kick.
• Curd (Yogurt): Use thick, whisked curd. If your curd is too thin, strain it through a muslin cloth for a thicker consistency.

Step-By-Step Instructions

Alright, let’s build this chaat! It’s easier than you think.

1. First, arrange the 13 papdis neatly on a serving plate. This is your base, so make it pretty!
2. Now, layer on the boiled potatoes, chickpeas, and chopped onions. Don’t be shy!
3. Drizzle the whisked curd evenly over everything. This adds a lovely creaminess.
4. Time for the chutneys! Add dollops of green chutney and tamarind chutney for that perfect sweet and tangy balance.
5. Sprinkle a pinch of chilli powder, cumin powder, chaat masala, and salt. Remember, you can always add more spice later.
6. Top with the finely chopped onions and tomatoes for a burst of freshness.
7. Add another generous drizzle of curd and chutneys. Seriously, don’t skimp!
8. Finally, garnish generously with sev and fresh coriander leaves. This is where the magic happens!
9. Serve immediately to maintain that delightful crispiness.

Expert Tips

• Crispy Papdi is Key: Seriously, don’t use stale papdi. It won’t hold up to the toppings.
• Chill the Curd: Cold curd feels extra refreshing.
• Taste as You Go: Adjust the amount of chutneys and spices to your liking.
• Don’t Overload: While generous toppings are good, too much can make the papdi soggy.

Variations

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

• Vegan Adaptation: Swap the whisked curd for a plant-based yogurt – cashew or soy yogurt work beautifully.
• Gluten-Free Adaptation: Make sure your papdi is gluten-free! Many brands now offer gluten-free options.
• Spice Level: Adjust the amount of chilli powder to control the heat. My friend loves to add a dash of cayenne pepper for an extra kick.
• Festival Adaptations: This is a popular snack during Diwali and Holi. You can add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

Papdi Chaat is best enjoyed immediately! It’s perfect as a standalone snack, or as part of a larger Indian spread. It pairs well with a glass of chilled lassi or a cup of masala chai.

Storage Instructions

Honestly, this is best eaten fresh. The papdi will lose its crispness if stored. However, you can store the individual components (potatoes, chickpeas, chutneys) separately in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

• Is papdi chaat best served immediately? Absolutely! The papdi gets soggy quickly, so enjoy it right away.
• Can I make the chutneys ahead of time? Yes! Homemade chutneys can be made a few days in advance and stored in the refrigerator.
• What is the best type of papdi to use? Look for papdi that is thin and crispy.
• How can I adjust the sweetness/sourness of the chaat? Adjust the amount of tamarind chutney for sweetness and green chutney for sourness.
• Can I add other toppings like pomegranate seeds? Definitely! Pomegranate seeds, chopped mango, or even a sprinkle of roasted peanuts are all delicious additions.