With flavor explosion in every bite, Papdi Chaat is crunchy wheat chips topped with creamy potatoes, dressed with cooling yogurt, spicy bright green chutney, sweet-tangy tamarind chutney, crunchy sev, and ground spices. A delicious appetizer, snack, or a light vegetarian meal that is easy to prepare and quick to assemble.
A popular street snack from India, Papdi chaat is loaded with complementing flavors and textures from all the toppings that are added to crunchy chips – with the main ones being cooling yogurt (Dahi), potatoes (Batata), and thin crispy gram flour noodles(sev). You can also add finely onions, tomatoes, and chickpeas!
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What is Papdi Chaat
- Papdi – Bite-sized crunchy fried wheat discs, Papdi or Papri is readily available in Indian grocery stores and is shelf stable.
- Chaat – The word Chaat literally means “to lick”. It is also a term used to refer to a variety of street snacks made using chutneys, yogurt, and dressings. Some of the chaat foods include Bhel Puri, Dahi Puri, Dahi Bhalle, and Ragda Patties, each dish packed with sweet-spicy-tangy flavors with a crunch in every bite that you will find licking your fingers.
Ingredients
- Papdi – Crunchy whole wheat crackers readily available in Indian grocery stores
- Potato – steamed, peeled, and cut into small cubes
- Yogurt – lightly sweetened with a touch of salt, yogurt or Dahi is one of the main ingredients that add tangy and cooling flavors
- Chutneys – cilantro mint chutney and tamarind chutney for spicy and tangy flavors
- Sev – fried chickpea noodles, fine sev is available in all Indian grocery stores
- Spices – Kashmiri red chili, ground cumin, and chaat masala add earthy warm flavors
- Garnish – Sprinkle over lots of finely chopped cilantro and I would also recommend adding pomegranates for a pop of color and fun texture!
Variations
- Creamy plain full-fat yogurt works the best. You can also use dairy-free yogurt as a vegan option
- Add rinsed and drained canned chickpeas over potatoes if you like for a hearty meal
- To make gluten-free Papdi Chaat, use Tostistos corn scoops instead of Papdi
How to make Papdi Chaat
- Add salt and sugar to the yogurt and whisk together to combine into a smooth pourable consistency. Arrange the Papdi in a single layer on a serving platter.
- Place 3 to 4 pieces of potato in the center of each Papdi
- Pour the prepared yogurt over the Papdi
- Drizzle over green chutney
- Drizzle tamarind chutney on top
- Sprinkle over the chili powder, chaat masala, and black salt
- Next, sprinkle the sev all over
- Garnish with pomegranate seeds and cilantro
Serving
Serve Papdi Chaat immediately as it will start to get soggy over time with all the toppings. When serving for a party, you can prepare all the toppings and keep them in individual bowls as shown in the ingredient photo earlier in this post. Either assemble Papdi Chaat just before serving or have your guests assemble them. This will also allow them to customize it – adding more spicy chutney, adding more sweet chutney, adding more yogurt, etc.
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Papdi Chat
Crunchy wheat crackers topped with potatoes, yogurt, sev and dressed with tangy-sweet-spicy chutneys
Servings: 2
Calories: 506kcal
Ingredients
Instructions
Add salt and sugar to the yogurt and whisk together to combine into a smooth pourable consistency
Arrange the Papdi in a single layer on a serving platter
Place 3 to 4 pieces of potato in the center of each papdi
Pour the prepared yogurt over the Papdi, If you have extra you can pour more in the end
Next, add a few drops of green chutney over the top followed by the tamarind chutney
Sprinkle over the chili powder, chaat masala, and black salt.
Next, sprinkle the sev all over and garnish with pomegranate seeds and cilantro.
Notes
- Creamy plain full-fat yogurt works the best. You can also use dairy-free yogurt as a vegan option
- Add rinsed and drained canned chickpeas over potatoes if you like
- For a gluten-free Papdi Chaat, use Tostistos corn scoops instead of Papdi
Nutrition
Calories: 506kcal | Carbohydrates: 76g | Protein: 12g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 8mg | Sodium: 1928mg | Potassium: 1304mg | Fiber: 15g | Sugar: 20g | Vitamin A: 9416IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 7mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
