Papdi chaat
Papdi chaat, from above
VegDelhi

Papdi chaat

Crisp papdi, potato, chana, curd and chutneys. Delhi's chaat in its full glory.

25 minTime
12 gProtein each
mediumSpice
To lick your fingers2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
429kcalsame
12 gproteinsame
7 gfibresame
25minutessame

Papdi chaat, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Papdi (flat fried crisps)24 papdi
Potato1 large, boiled and cubed
Chickpeas, boiled¾ cup, boiled
Curd (plain yogurt, natural yoghurt)1¼ cups, whisked
Sugar2 tsp
Sev¼ cup
Pomegranate seeds¼ cup
Mint leavesa handful, for green chutney
Coriander leaves (cilantro)a big handful, for green chutney
Green chilli2, for green chutney
Tamarinda lemon size ball, for sweet chutney
Jaggery3 tbsp, for sweet chutney
Dates4 or 5, seedless
Chaat masala1 tsp
Cumin powder (ground cumin)1 tsp, roasted
Red chilli powder (indian red chili powder)½ tsp
Saltto taste

Method

4 steps
  1. 1Make the chutneys. Blend mint, coriander, green chilli, a squeeze of lemon and salt with a little water. Simmer tamarind, jaggery and dates in a cup of water till soft, then blend and strain.
  2. 2Whisk curd with sugar and salt till smooth.
  3. 3Lay papdi on a plate. Top with potato and chickpeas.
  4. 4Pour curd, chutneys, then spices, sev, pomegranate and coriander.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Papdi chaat: a bread or rice, a side, something to drink and something sweet.

On the side Murgh yakhni shorba60 min
On the side Bhindi masala35 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Puran poli90 min
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