Papdi Chaat
Papdi Chaat or Dahi Papdi Chaat is a very popular street food of north India. “Papdi” refers to the fried dough wafers, and “Chaat” refers to taste in Hindi. Chaat also refers to varieties of fast food dishes and snacks in India. This recipe has sweet, sour, tangy and spicy flavors with a creamy and crunchy texture. The ingredients may vary recipe to recipe but all taste so good and mouthwatering that you can’t resist eating.
Step by Step Instructions with Photos
Preparation Steps
- Soak black chickpeas and moong overnight or at least 7-8 hours, rinse and pressure cook till cooked but not mushy. You can sprout them if you have time and then boil.
- Chop boiled potatoes, onion, tomato, green chilies and coriander leaves.
- Mix all dry spices in a bowl and keep aside.
- Add 1 Tbsp. of sugar in yogurt, whip gently and keep aside. I prefer using thick yogurt to make easy bites.
Serving and Garnishing
- In a mixing bowl add chopped potato, tomato, onion, green chilies, coriander, boiled chickpeas & moong, ¾ of dry spices mix and 4-5 Tbsp. of Tamarind Chutney.
- Mix peanuts with potato mixture just before serving. It helps to maintain the crunch of peanuts.
- Before you go serving and garnishing keep everything ready.
- Arrange few papdi in serving plate side by side.
- Place 1 ½ to 2 Tbsp. of potato mixture .
- Top with yogurt and drizzle Tamarind Chutney as required.
- Sprinkle remaining dry spice powder to your taste and sev.
- Finish garnishing with few coriander leaves.
- Papdi Chaat is ready to serve, Enjoy!
Recipe Card
Papdi Chaat
Description
Papdi Chaat or Dahi Papdi Chaat is a very popular street food of north India. "Papdi" refers to the fried dough wafers, and "Chaat" refers to taste in Hindi. This recipe has sweet, sour, tangy and spicy flavors with a creamy and crunchy texture.
Ingredients (Makes - 40-50 pieces)
Ingredients for Mixture
Dry spices
Ingredients for Papdi Chaat
Instructions
Preparation Steps
-
Soak black chickpeas and moong overnight or at least 7-8 hours, rinse and pressure cook till cooked but not mushy. You can sprout them if you have time and then boil.
-
Chop boiled potatoes, onion, tomato, green chilies and coriander leaves.
-
Mix all dry spices in a bowl and keep aside.
-
Add 1 Tbsp. of sugar in yogurt, whip gently and keep aside. I prefer using thick yogurt to make easy bites.
Serving and Garnishing
-
In a mixing bowl add chopped potato, tomato, onion, green chilies, coriander, boiled chickpeas & moong, ¾ of dry spices mix and 4-5 Tbsp. of Tamarind Chutney.
-
Mix peanuts with potato mixture just before serving. It helps to maintain the crunch of peanuts.
-
Before you go serving and garnishing keep everything ready.
-
Arrange few papdi in serving plate side by side.
-
Place 1 ½ to 2 Tbsp. of potato mixture and top with yogurt,
-
Drizzle Tamarind Chutney as required.
-
Sprinkle remaining dry spice powder to your taste and sev.
-
Finish garnishing with few coriander leaves.
-
Papdi Chaat is ready to serve, Enjoy!
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