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Papdi Chaat Recipe | Papri Chaat (Street Style)

Papdi chaat is a popular North Indian street food snack filled with a variety of mouth-watering textures, flavors and consists of papdi (fried flour crackers), boiled chickpeas, potatoes, chutneys and curd (yogurt.

Prep Time
1 hr
Cook Time
mins
Chickpeas Soaking Time
8 hrs
Total Time
9 hrs 20 mins
Servings: 4
Calories: 706 kcal
Course: Snacks
Cuisine: Indian

Ingredients

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

Instructions

Cooking the chickpeas
    Cup of Yum
  1. 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.
  2. Rinse chickpeas in water a couple of times. Soak them in 3 cups water overnight or for 8 to 9 hours.
  3. 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.
  4. 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.
  5. 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.
  6. When the pressure settles on its own in the cooker then only remove the lid.
  7. 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.
  8. 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
  1. Blend all the ingredients with very little water to a smooth and fine consistency.
  2. Set aside or refrigerate in a small covered container or jar.
Making the sweet tamarind dates chutney
  1. Boil the tamarind and dates in water.
  2. When they become soft add the jaggery and the spice powders and salt.
  3. Cook further till the jaggery melts.
  4. Switch off the heat and let the mixture cool.
  5. Grind the chutney mixture to a fine and smooth paste. Seive the chutney through a strainer if needed. Add more salt if required.
  6. If the chutney becomes too thick add some water to liquidize it.
Making spicy chili garlic chutney
  1. 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.
  2. Blend to a smooth and fine consistency without any tiny chunks or bits.
  3. Transfer the red chutney in a small bowl and set aside.
For assembling papdi chaat
  1. Arrange 6 to 8 papdi in a shallow bowl or plate.
  2. Top it up with some of the chopped boiled potato cubes and cooked chickpeas.
  3. You can add chopped onions and tomatoes at this point, but it is optional.
  4. Sprinkle some chaat masala, roasted cumin powder and optionally kashmiri red chili powder on it, if you want at this step.
  5. Top these with whisked cold curd (yogurt) as you like.
  6. Top it up evenly with 1 to 2 tablespoons of the green chutney as much as you want.
  7. 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.
  8. Sprinkle some chaat masala, red chili powder, cumin powder and black salt or regular salt.
  9. Garnish with coriander leaves and pomegranate arils. Sprinkle sev on top and this step is also optional.
  10. Add a dash of lemon juice to the papri chaat if you prefer.
  11. Serve papdi chaat immediately.

Notes

  • Swap about 2.5 to 3 cups canned chickpeas or cooked chickpeas with dried chickpeas. Drain the liquids of the canned chickpeas, rinse them and then add to the chaat. 
  • You can omit making the spicy and pungent chilli garlic chutney. But do make the green chutney and tamarind chutney for the chaat. 
  • Personalize and customize the chaat according to your likings and taste preferences. Example add more sweet chutney if you prefer a more sweeter taste in your chaat.
  • The chutneys can be prepped a day ahead and refrigerated in small covered containers or jars. 
  • You can halve the recipes of the various chutneys. The leftover green chutney keeps well for a couple of days in the refrigerator. The tamarind chutney keeps well for a few weeks in the fridge. 
  • For the papdi, make them yourself or if you have time or purchase from stores or shops. 
  • The recipe can be scaled to make a small batch or a large batch for parties or potlucks. 

Nutrition Information

Calories 706kcal (35%) Carbohydrates 139g (46%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 8mg (3%) Sodium 1735mg (72%) Potassium 2008mg (57%) 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 Vitamin C 30mg (33%) Vitamin D 1µg Vitamin E 13mg Vitamin K 57µg Calcium 362mg (36%) Vitamin B9 (Folate) 338µg Iron 13mg (72%) Magnesium 205mg Phosphorus 521mg Zinc 5mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 706

% 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.