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
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: 506kcal | Carbohydrates: 97g | Protein: 30g | Fat: 6g | Sodium: 274mg | Potassium: 4749mg | Fiber: 16g | Sugar: 33g | Vitamin A: 5805IU | Vitamin C: 549mg | Calcium: 1276mg | Iron: 44.3mg