Papdi Chaat Recipe
Papdi Chaat is one of the most popular street foods in India. You can enjoy this dish as a tea-time snack.
- 12 Papdis/Puris fresh and crunchy
- 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.
- If the Papdis are soft, gently roast them on a Tawa for a few minutes. You may also use Microwave Oven to get back the crunchy texture.
- Do not use sour Yogurt for this recipe.
- Avoid using too many spices in your chaat.
- If possible, use warm Potatoes or Chickpea Masala in the chaat. It'll help take your dish to a new level.
- Papdi Chaat doesn't retain its texture for a long time, so serve it immediately.
Calories: 225kcal | Carbohydrates: 31g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 278mg | Potassium: 457mg | Fiber: 4g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 9.5mg | Calcium: 152mg | Iron: 3.6mg