Papdi Chaat, also known as Papri Chaat, is a typical Indian Chaat dish.
The recipe of Papdi Chaat is quite similar to Sev Puri, as both recipes require the same Papdis (fried flour crispies), boiled Potatoes, Onions, Masalas, Chaat Chutneys, and Nylon Sev and Coriander for garnishing.
The only difference is sweetened Yogurt (Meetha Dahi) and Boiled Chickpeas or Boiled Mung Beans. Alternatively, you can also use Black Chickpeas in this recipe.
Apart from these two additions, some foodies also prefer Bhallas (Urad Dal Fritters) in their Papri Chaat versions.
But don’t get scared by seeing so many ingredients!
You don’t have to add them all to make this recipe at home. It can be made using with any of your choice of additional ingredients too.
If you don’t like Chickpeas, you can replace them with sprouted Mung beans or any other sprouts for that matter. It’s completely your choice.
And that’s why I love making this Chaat at home.
For this recipe, I prefer store-bought Papdis or Puris to make this recipe, as it saves a lot of time that goes into making these Puris at home.
You can easily find readymade Sev Puri packets in any Indian grocery store.
So, just grab a Puri packet from the nearby store and make your favorite Papadi Chaat at home.
Note – You can either crush the Papdis into pieces or place them as a whole to prepare the base layer.
Chutney Recipes –
You may follow these Chutney recipes to prepare Chutneys for Papri Chaat.
Papdi Chaat Recipe
- 12 Papdis/Puris
- 4 Papdis/Puris crushed
- 1-1/2 Potato (Aloo); medium sized boiled and peeled
- 1/2 Onion (Pyaaz); medium sized finely chopped
- 1 cup Yogurt (Dahi) whisked
- 1/2 cup Sprouted Mung Beans (Ankurit Moong) boiled
- Tamarind Chutney as needed
- Coriander Chutney as needed
- 5 gm Coriander Leaves (Dhaniya Patta) finely chopped
- 1/2 tsp Chaat Masala Powder
- 1 tsp Red Chili Powder
- Water as needed
- Sugar as needed
- Salt as per taste
- Lemon Juice optional
- 1 slice Raw Mango; small sized finely chopped (optional)
- 50 gm Nylon Sev
- Get a bowl and mash the boiled Potatoes in it. Add some Salt to it and mix nicely.
- Get another bowl and add Yogurt, Salt, and Sugar to it. Whisk it well. You can also add Water if Yogurt is too thick.
- In a serving plate, place the Puris and spread the mashed Potatoes on top of them.
- Add the chopped Onions, sprouted Mung Beans, crushed Papdis, sweetened Yogurt, Red Chili Powder, Chaat Masala Powder, Coriander Chutney, Tamarind Chutney to it.
- Finally, garnish it with Coriander Leaves, chopped Raw Mango pieces, and Nylon Sev. You may also add some fresh Lemon juice to this Chaat.
- Serve the Papdi Chaat.
Tips To Make Papdi Chaat
- Mash the Potatoes thoroughly. The smooth texture of mashed Potatoes gives an interesting subtle taste to the recipe. And more importantly, it perfectly balances the crunchiness of Papdis.
- You can add chilled Yogurt to this Chaat if you like. I like the combination of chilled Yogurt and hot spices in Chaats.
- Yogurt plays an important role in this recipe, so make sure you use a fresh one to prepare the Chaat. If you use sour Yogurt, the dish might turn a little too sour and tangy to the taste.
- If you can’t find Nylon Sev, just use Farsan, Bombay Mix or Teekha Sev (spicy deep fried Noodles). The final preparation may not seem like the traditional Papdi Chaat, but I think it’d be an interesting addition to the recipe.
- Make sure you have all the ingredients ready in one place. It will help in serving this Chaat quickly.