Papdi Chaat Recipe | Papri Chaat (Street Style)
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5
54 reviews
Excellent
Papdi Chaat Recipe | Papri Chaat (Street Style)
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Papdi Chaat is a vibrant Indian street food combining crispy papdi crackers with boiled chickpeas and potatoes, topped with smooth curd and a mix of tangy mint-coriander and sweet tamarind chutneys. Layered with flavorful spices like cumin and chaat masala, and garnished with fresh coriander and optional sev and pomegranate arils, this dish balances crunchy textures with creamy and sharp flavors. It allows for personal customization with chutney proportions and optional spicy garlic chutney, making it suitable for varied tastes.
Description
Papdi Chaat Recipe | Papri Chaat (Street Style) features crispy papdis usually made from fried or baked flour crackers served with boiled chickpeas and tender potatoes. These base ingredients provide a satisfying contrast in textures from the crunch of papdis to the softness of chickpeas and potatoes. A generous layer of cold, smooth yogurt adds a creamy counterpoint along with vibrant chutneys: a green mint-coriander chutney that brings fresh herbaceous notes, and a tangy sweet tamarind-date chutney that balances with warmth from spices like cumin and chili powder. Optional additions include a spicy chili-garlic chutney for pungency, finely chopped onion and tomato for freshness, and a sprinkle of sev for an added crisp texture and mild saltiness.
The preparation involves soaking and pressure cooking chickpeas with potatoes to achieve tenderness. The various chutneys are made separately and can be prepared ahead to allow flavors to meld. The dish is then assembled by layering the papdi, vegetables, boiled chickpeas, yogurt, chutneys, and garnishes, allowing flexible proportioning based on personal taste preferences. This chaat delivers a complex blend of sweet, sour, spicy, and salty notes that develop from the combination of ingredients and spices.
Traditionally enjoyed as a street snack or appetizer, this chaat is often served fresh to retain the crisp papdi texture. Pre-prepared chutneys store well refrigerated for several days or weeks depending on type. Adjustments in chutney quantities can create milder or bolder flavors. Overall, this recipe offers a flavorful and texturally interesting snack that can be customized by ingredient and spice levels according to individual liking.
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Ingredients
For Cooking Chickpeas, Potatoes
- 1 cup chickpeas swap with 2.5 to 3 cups cooked or canned chickpeas, dried
- 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 Coriander leaves chopped
- 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 cumin powder roasted
- 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 mint leaves chopped
- ½ cup Coriander leaves chopped
- 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 dates seedless
- ½ cup jaggery
- ½ teaspoon ground ginger ground ginger, dry powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder roasted
- 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 medium to large sized, cloves
- 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
Instructions
Cooking the chickpeas
- If you wanna add chickpeas to the papdi chaat, then some effort is needed. This is if you don't want to use canned chickpeas.
- Rinse chickpeas in water a couple of times. Soak them in 3 cups water overnight or for 8 to 9 hours.
- Later drain the soaked water and rinse the chickpeas again a few time. Add the chickpeas to a 2 litre pressure cooker together with water and salt.
- If you want to cook potato, then keep a potato in steel bowl. Place this steel bowl with the potato in it on the chickpeas and water mixture in the cooker. The potato and chickpeas will be cooked together.
- Cover the cooker tightly with the lid and pressure cook on medium heat until the pressure starts building and you hear the hissing sound in the cooker. Then lower the heat a bit and pressure cook for 10 to 12 whistles.
- When the pressure settles on its own in the cooker then only remove the lid.
- Check the potato by piercing it with a knife or fork. It should be tender, soft and the knife or fork should easily pass through it. Lift the potato with a pasta tong and set it aside to cool at room temperature.
- Check to see if the chickpeas are cooked. They should have a soft melt-in-the-mouth texture. Drain the water and set the cooked chickpeas aside.
Making the green mint coriander chutney
- Blend all the ingredients with very little water to a smooth and fine consistency.
- Set aside or refrigerate in a small covered container or jar.
Making the sweet tamarind dates chutney
- Boil the tamarind and dates in water.
- When they become soft add the jaggery and the spice powders and salt.
- Cook further till the jaggery melts.
- Switch off the heat and let the mixture cool.
- Grind the chutney mixture to a fine and smooth paste. Seive the chutney through a strainer if needed. Add more salt if required.
- If the chutney becomes too thick add some water to liquidize it.
Making spicy chili garlic chutney
- Peel the garlic cloves and rinse them in water. Add them together with the kashmiri red chilli powder, salt and water to a small blender or chutney grinder jar or a spice grinder.
- Blend to a smooth and fine consistency without any tiny chunks or bits.
- Transfer the red chutney in a small bowl and set aside.
For assembling papdi chaat
- Arrange 6 to 8 papdi in a shallow bowl or plate.
- Top it up with some of the chopped boiled potato cubes and cooked chickpeas.
- You can add chopped onions and tomatoes at this point, but it is optional.
- Sprinkle some chaat masala, roasted cumin powder and optionally kashmiri red chili powder on it, if you want at this step.
- Top these with whisked cold curd (yogurt) as you like.
- Top it up evenly with 1 to 2 tablespoons of the green chutney as much as you want.
- Then add 2 to 3 tablespoons of the sweet tamarind chutney and 1 to 2 teaspoons of the spicy chilli garlic chutney evenly. According to your taste preferences you can add less or more of each chutney.
- Sprinkle some chaat masala, red chili powder, cumin powder and black salt or regular salt.
- Garnish with coriander leaves and pomegranate arils. Sprinkle sev on top and this step is also optional.
- Add a dash of lemon juice to the papri chaat if you prefer.
- Serve papdi chaat immediately.
Notes
- Use canned chickpeas as a convenient substitute for dried; rinse and drain well before use.
- The green chutney and tamarind chutney add essential flavor layers and can be made ahead and refrigerated.
- Chilli garlic chutney is optional and adds sharpness if desired; it may be omitted for a milder chaat.
- Homemade papdis can be prepared in advance or purchased from stores for convenience.
- Adjust chutney quantities to suit your preferred balance of sweet, tangy, and spicy flavors.
- The recipe can be scaled for smaller servings or larger party platters.
Nutrition Information
Show Details
Calories
706kcal
(35%)
Carbohydrates
139g
(46%)
Protein
22g
(44%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Sodium
1735mg
(72%)
Potassium
2008mg
(43%)
Fiber
28g
(112%)
Sugar
67g
(134%)
Vitamin A
10346IU
(207%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
7mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
30mg
(33%)
Vitamin D
1µg
(5%)
Vitamin E
13mg
Vitamin K
57µg
Calcium
362mg
(36%)
Vitamin B9 (Folate)
338µg
Iron
13mg
(72%)
Magnesium
205mg
(51%)
Phosphorus
521mg
Zinc
5mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 139g | 46% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 1735mg | 72% |
| Potassium | 2008mg | 43% |
| Fiber | 28g | 112% |
| Sugar | 67g | 134% |
| Vitamin A | 10346IU | 207% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 7mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 30mg | 33% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 13mg | |
| Vitamin K | 57µg | |
| Calcium | 362mg | 36% |
| Vitamin B9 (Folate) | 338µg | |
| Iron | 13mg | 72% |
| Magnesium | 205mg | 51% |
| Phosphorus | 521mg | |
| Zinc | 5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
54 reviews
Excellent
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