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Papdi chaat | papri chaat recipe
Papdi chaat is one of the popular street snacks of India. Crisp fried discs topped with potatoes, chutneys, curd and various spice powders
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
15
minutes
Total Time
15
minutes
Servings
5
Author
Swasthi
Ingredients (1 cup = 240ml )
Ingredients for papdi chaat
15
papdi
or puri (baked or fried, prefer whole wheat ones)
1
potato
medium to large , boiled or steamed & chopped
½
cup
moong sprouts
or kabuli chana(boiled, steamed optional)
½
cup
curd
thick, fresh / dahi / yogurt
1
tbsp
sugar
for dahi
1
onion
medium , chopped finely
1
Handful
coriander leaves
fresh, chopped
½
cup
nylon sev
¼
tsp
cumin
roasted, / jeera powder
¼ to ½
tsp
chaat masala
For green chutney
2
cup
coriander leaves
/ daniya patta
½ to ¾
cup
mint
/ pudina
2
green chili
(use as needed)
¼
inch
ginger
piece , / adrak
1
garlic clove
/ lahsun (optional)
½
tsp
cumin
/ jeera
Lemon juice
as needed
1 to 2
tbsp
fried gram
/ bhuna chana
Salt
as needed
water
as needed
For tamarind chutney
¼
cup
tamarind
/ imli (seedless)
½
cup
jaggery
or ¼ cup jaggery & ¼ cup dates (seedless) (use as needed)
Water
as needed
Salt
to taste
¼ to ½
tsp
ginger powder
dry , / saunth or sonti powder
½
tsp
cumin powder
roasted , / jeera powder
¼ to ½
tsp
red chili powder
½
tsp
coriander powder
/ daniya powder or garam masala
For chili garlic chutney or red chutney
12 to 14
red chilies
deseeded (preferably kashmiri, not hot variety)
3 to 4
garlic cloves
medium
salt
Little
½
tsp
sugar
How to make the recipe
Make green chutney
Add coriander, mint, garlic, ginger, chili, cumin, salt and lemon juice to a mixer jar along with fried gram (optional).
Pour water just as needed and blend to a fine thick chutney.
Make tamarind chutney
Soak tamarind, jaggery and dates (optional) in hot water.
Boil until they soften.
Add chili powder, cumin, coriander powder, salt, red chili or powder.
Cool this and blend well. If needed add more water.
Pass through a strainer. If you have not used dates you can skip blending and just pass through the strainer.
Taste it and add more or less jaggery to suit your taste.
Make garlic chutney (optional)
You can skip this section and just sprinkle some red chili powder over the potatoes.
Add red chilies to a bowl and soak them in little hot water until they soften.
Blend them in a small jar with garlic & little sugar to a smooth chutney.
Use water as needed and blend to a thick paste.
How to make papdi chaat
Add curd and sugar to a bowl and beat well until smooth.
Pour water if desired to the chutneys to bring to a consistency. Thicker chutney will keep your papdis crisp.
Place papdis in individual serving plates.
Slice or chop the boiled potatoes and place them over the papdis.
Next add steamed moong sprouts (optional).
Add some garlic chilli chutney and then freshly chopped onions and then yogurt.
Add little green chutney & then the tamarind dates chutney.
Sprinkle a dash of cumin / jeera powder and chaat masala.
Sprinkle generous amount of nylon sev and then chopped coriander leaves.
Serve papdi chaat right away after assembling.
NUTRITION (estimation only)
Calories:
506
kcal
|
Carbohydrates:
97
g
|
Protein:
30
g
|
Fat:
6
g
|
Sodium:
274
mg
|
Potassium:
4749
mg
|
Fiber:
16
g
|
Sugar:
33
g
|
Vitamin A:
5805
IU
|
Vitamin C:
549
mg
|
Calcium:
1276
mg
|
Iron:
44.3
mg