This papdi chaat recipe is a classic Indian street food snack with crispy homemade papdi layered with tender potatoes, black chickpeas, juicy tomatoes, and red onions. It’s topped with cool yoghurt, tangy tamarind chutney, fresh coriander chutney, pomegranate seeds, crunchy aloo bhujia and a sprinkle of chaat masala. Every bite is crunchy, creamy, sweet, sour and spicy at once.
What you’ll learn
- How to make papdi from scratch with flour, carom seeds (ajwain) and cumin seeds (jeera)
- How to get a coarse, sand-like dough and why it needs to rest for 15 to 30 minutes
- How to flatten the papdi before frying so it stays crisp and flat
- How to layer a chaat so the textures stay crunchy
- How to balance sweet, sour, spicy and creamy flavours with chutneys, yoghurt and chaat masala
- Add water to the dough a little at a time. You want a slightly soft dough with no dry flour left.
- Gently flatten each cut papdi so it doesn’t puff up when frying.
- Fry on medium heat until crispy, then drain on a kitchen towel.
- Assemble the chaat right before serving so the papdi stays crunchy.
- Make the papdi ahead and store in an airtight container for easy chaat any time.
