Go Back

Papdi Chaat

Crispy papdi topped with chickpeas, potatoes, yogurt, and chutneys for a flavorful Indian snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup papdi crispy fried dough
  • 1/2 cup chickpeas boiled
  • 1/2 cup diced potatoes boiled
  • 1/4 cup curd yogurt
  • 2 tablespoons tamarind chutney
  • 2 tablespoons mint chutney
  • 1 teaspoon chaat masala
  • 1 tablespoon finely chopped onions
  • 1 tablespoon finely chopped coriander leaves
  • Salt to taste

Equipment

  • Frying pan or deep frying pot
  • Mixing bowls
  • Serving platter
  • Measuring cups and spoons
  • Whisk or spoon for mixing

Method
 

  1. If making papdi at home, roll out the dough thinly and fry in oil at 350°F (175°C) until golden and crispy, about 2-3 minutes per batch.
  2. Boil chickpeas and diced potatoes in lightly salted water until tender but firm, about 10 minutes; drain and set aside.
  3. Arrange papdi in a single layer on a large serving platter to prepare for assembly.
  4. Layer the boiled chickpeas and diced potatoes evenly over the papdi base.
  5. Drizzle tamarind chutney and mint chutney over the layered papdi, using 2 tablespoons of each chutney.
  6. Spread curd (yogurt) evenly across the top of the chaat to balance flavors and provide creaminess.
  7. Sprinkle chaat masala, chopped onions, and coriander leaves over the assembled chaat for an extra flavor burst.
  8. Serve immediately to maintain the papdi’s crunch; avoid letting the chaat sit for more than a few minutes.

Notes

Serve immediately to maintain crispness. Store components separately for up to 2 days; reheat papdi in a 350°F oven for 5 minutes to restore crunch.