Papdi Chaat
Veg
Crisp wafer chaat — small deep-fried flour discs (papdi) layered with boiled potato, boiled chickpeas, beaten yogurt, imli chutney, hari chutney, sev, and a dusting of chaat masala and red chilli. The combination of crisp, soft, cool, tangy, sweet, and spicy textures in one plate is the hallmark of Delhi chaat culture. Chandni Chowk's papdi chaat, assembled to order and eaten standing at the stall, is the definitive version.
Cuisines
Awadhi
Banarasi
Punjabi
Delhi
Best for
Snacks
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 20 | papdis (crispy flour crackers) |
| 1 cup | boiled potatoes, diced |
| 1 cup | boiled chickpeas |
| 1 cup | yogurt, whisked |
| 1/2 cup | tamarind chutney |
| 1/2 cup | green chutney |
| 1 teaspoon | chaat masala |
| 1 teaspoon | cumin powder |
| 1 teaspoon | red chili powder |
| — | salt to taste |
| 1 cup | sev (crunchy chickpea noodles) |
| 1/2 cup | finely chopped onions |
| 1/2 cup | finely chopped tomatoes |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 | lemon, juiced |
Instructions
- 1 Arrange the papdis on a large serving plate or tray.
- 2 Top each papdi with a few pieces of boiled potatoes and chickpeas.
- 3 Drizzle the whisked yogurt evenly over the papdis.
- 4 Add tamarind chutney and green chutney over the yogurt.
- 5 Sprinkle chaat masala, cumin powder, red chili powder, and salt over the top.
- 6 Garnish with sev, chopped onions, and tomatoes.
- 7 Sprinkle fresh coriander leaves over the chaat.
- 8 Finish with a squeeze of lemon juice for added tanginess.
- 9 Serve immediately to enjoy the crispiness of the papdis.
Tips
For an extra crunch, you can add pomegranate seeds as a garnish.