Papdi Chaat Recipe – Sharmis Passions

Papdi Chaat is one of those street style snacks you can easily make at home without too much work. It is crisp, tangy, little sweet and little spicy, all in one bite. This is made with crispy papdis layered with potatoes, chana, chutneys, onions, sev and some fresh coriander leaves on top.

This chaat is really good for weekends or evenings when you want to eat something different and little special. It is very quick to make at home and you can change the chutneys in your own way. The mix of crunchy papdi along with soft potatoes and the spicy chutney makes this snack stand out from the usual ones we eat.

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About Papdi Chaat

Papdi Chaat is very popular North Indian chaat loved everywhere. The main base is crispy papdi, then it gets topped with chutneys, spices and fresh toppings. Each bite has crisp crunch from papdi, soft potato and sharp taste from onion and coriander. It feels light but it can fill you up too.

This recipe brings together three main tastes — sweet, spicy and tangy. The green chutney gives freshness, sweet chutney balances spice and a small sprinkle of chaat masala ties all together. It is simple to make but feels just like the street style one. It comes out very fresh and tasty, and you will always feel like taking one more bite again.

There are many ways to make it too. You can add curd to prepare dahi papdi chaat, or add pomegranate seeds for some fresh crunch. Some people also add boiled sprouts or chickpeas to make it more healthy. However you make, papdi chaat always brings instant joy of having chaat at home.

I usually prepare this on weekends for evening snack or sometimes when guests visit us. Kids enjoy it more for the crunchy papdi and sweet chutney while adults like the mix of tangy and spicy.

Papdi Chaat Ingredients

• Papdi – I have used ready to use papdis as the base. You can also make homemade papdi if you like, but I mostly use ready ones.
• Potatoes – I have used boiled potatoes, they add soft texture and balances the spicy chutneys. Sometimes I use sweet potato also, it taste good.
• Green chutney – I have drizzled fresh green chutney, it gives spicy and herby taste. You can add little more or less depends how much spice you like.
• Sweet chutney – I have used this for sweet and tangy flavor. Any homemade or store bought chutney will also work here.
• Sev – I have used fine sev on top,to give extra crunch and it makes chaat more fun to eat.
• Onion – I have used finely chopped raw onion, it gives sharp taste and crunch. If you don’t like raw onion, you can skip it.
• Chaat masala – I usually sprinkle little on top, it lifts flavor very well. You can also use pinch of roasted jeera powder instead.
• Coriander leaves – I have used fresh coriander leaves chopped finely for freshness and nice color to the chaat.

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How to make Papdi Chat Step by Step

1.Arrange the papdis in the plate, add potatoes then black chana. Drizzle sweet chutney.

2.Now add green chutney, add chopped onion,sev and finally garnish with coriander leaves. Sprinkle chat masala powder.

Serve immediately.

Expert Tips

• Chutneys before hand – I usually prepare both chutneys one day before and keep in fridge. This makes it very quick to assemble papdi chaat whenever I need.
• Add curd – You can add thick curd on top and make it into dahi papdi chaat. It comes more creamy and balances the spice also.
• Serve fast – I always serve chaat as soon as I finish making, otherwise papdi becomes soggy and loses the crunch.
• Balance chutneys – I add little more sweet chutney when kids eat, you can change the mix of spicy and sweet based on what you like.
• Don’t skip garnish – I always put fresh coriander leaves at the end, it gives nice fresh flavor and makes the plate look bright.

Serving and Storage

Serve Papdi Chaat immediately after making, otherwise papdi will turn soggy. This goes well as evening snack or even starter when you have guests. You cannot really store assembled chaat, but chutneys and boiled potatoes can be kept in fridge a day ahead to save time.

FAQS

1.Can I skip onion?

Yes, you can skip onion if you don’t like raw onion taste.

2.Can I make chutneys in advance?

Yes, you can make green and sweet chutneys a day earlier and store in fridge.

3.Can I add curd?

Yes, you can add thick curd and make it dahi papdi chaat version.

4.Will papdi become soggy?

If you don’t serve quickly, it will. Always assemble just before eating.

5.Can I add more toppings?

Yes, you can add pomegranate, boiled sprouts or even some grated carrot for a small variation.

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