Papdi Chaat Recipe | Papri Chaat (Street Style)

For Cooking Chickpeas, Potatoes

• 1 cup dried chickpeas - swap with 2.5 to 3 cups cooked or canned chickpeas
• 2 cups water - for pressure cooking chickpeas
• ½ teaspoon salt
• 1 potato - medium to large

For Papdi Chaat

• 24 to 30 Papdi crispy puri or flour crackers
• 1 cup curd (yogurt) - whisked till smooth, cold and fresh
• 1 onion small to medium, finely chopped - optional
• 1 tomato small to medium, finely chopped - optional
• ¼ cup chopped coriander leaves
• ½ cup Mint-Coriander Chutney - recipe ingredients and method below
• ½ cup tamarind dates chutney - recipe ingredients and method below
• ¼ cup chilli garlic chutney - recipe ingredients and method below, optional
• 1 teaspoon Kashmiri red chili powder - optional
• 1 teaspoon roasted cumin powder
• 1 to 2 teaspoons chaat masala
• 1 teaspoon black salt or edible rock salt or regular salt, add as required
• ¼ to ⅓ cup pomegranate arils - optional
• 1 to 2 teaspoons lemon juice or lime juice, optional
• ½ cup sev - optional

For Green Mint Coriander Chutney

• 1 cup chopped mint leaves
• ½ cup chopped coriander leaves
• 1 green chili chopped or add as required
• 1 to 2 teaspoon lemon juice or lime juice - preserves the green color of the chutney
• salt as required

For Sweet Tamarind Dates Chutney

• ½ cup tamarind
• ½ cup seedless dates
• ½ cup jaggery
• ½ teaspoon dry ginger powder (ground ginger)
• 1 teaspoon coriander powder
• 1 teaspoon roasted cumin powder
• ½ teaspoon red chili powder - optional
• 2 cups water or add as required
• salt or black salt, add as required

For Spicy Chilli Garlic Chutney

• 18 to 20 garlic cloves - medium to large sized
• 2 teaspoons kashmiri red chilli powder
• ¼ teaspoon salt or add as required
• 2 to 3 tablespoons water or add as required, for blending or grinding