Papdi Chaat: Potato And Chickpea Salad
User Reviews
5
Papdi Chaat: Potato And Chickpea Salad
Description
The Papdi Chaat recipe combines boiled potatoes and canned chickpeas tossed in roasted cumin powder, red chili powder, and salt to develop a spiced base. Onions and tomatoes add freshness and texture. A separate dressing of natural yogurt mixed with milk and sugar is blended with tamarind sauce to provide sweet and tart notes. Combining this dressing with the potato and chickpea mixture creates a creamy, mildly spiced coating.
Before serving, thin sev and crushed chaat papdi provide a crisp contrast to the creamy salad. Garnishing with additional sev, tamarind sauce drizzle, chaat masala, and chopped cilantro adds layers of flavor and brightness. The roasted whole cumin seeds bring out aromatic warmth after being cracked and ground freshly. Kashmiri red chili powder is recommended for its vibrant color and balanced heat, though alternatives can be used.
This chilled salad is a refreshing snack or appetizer that balances creamy, crunchy, spicy, and tangy elements. The dish is best eaten soon after assembly to maintain the crispy textures. It represents a classic example of Indian street food with layered flavors and textures.
Roasting and grinding the cumin seeds freshly enhances the flavor depth of the dish. Using whole milk is preferred but substitutable by other milk types according to dietary needs.
Ingredients
- 2 cups potato Boiled and cooled down, chunks
- 14 ounces canned chickpeas drain and discard the water
- 1 onion
- 1 tomato
- 1 teaspoon cumin powder Pan roaste
- ½ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon salt
- ½ teaspoon natural yogurt
- ⅓ cup milk
- 2 tablespoons granulated sugar
- 2 tablespoons tamarind sauce aka imli sauce
- ½-1 teaspoon chaat masala
- sev thin
- chaat papdi also known as chaat papri or mini poppadoms
- Coriander also known as cilantro or green coriander
Instructions
- In a mixing bowl, place the boiled potatoes, chickpeas, chopped onion, roasted cumin powder, salt, and chili powder/ cayenne powder. Using a spatula, stir until everything is mixed and coated with spices.
- Add chopped tomato and stir again. Set aside.
- Take a small bowl, and place yogurt, milk, and sugar. Use a fork to mix until the sugar dissolves.
- Add tamarind sauce/ imli sauce into the yogurt sauce. Stir well.
- Then fold the yogurt mixture into the chickpea mixture. Mix well until everything is coated with spiced yogurt.
- If you are going to serve right away, you can add about ⅓ cup think Sev and crush 5-6 chaat papdi into the chickpea mixture. And quickly stir and mix.
- Take small serving bowls, and spoon the chaat into the bowls. Sprinkle over a spoon or two of thin Sev. And crush 1-2 chaat papdi over the chaat.
- Garnish with a drizzle the tamarind sauce over the potato and chickpea salad. A sprinkle a chaat masala, and chopped cilantro (green coriander).
Notes
- Roast whole cumin seeds until they crackle, then allow cooling before grinding to retain aroma and flavor.
- Kashmiri red chili powder is preferred for its vibrant color and balanced spiciness; substitute dried red chili or cayenne if unavailable.
- Use whole milk for the yogurt sauce to maintain richness, but semi-skimmed or skimmed milk can be used as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portions
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 168kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 282mg | 12% |
| Potassium | 585mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 21mg | 23% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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