Papdi Chaat Recipe | Dahi papri chaat | How to make papdi chaat

Indian street food has always been a centre of attraction in Indian cuisine. Especially, recipe for chaat plays a remarkable and unforgettable part in it. Recipes of Chaat is known for its amazing flavours, different layers of texture and combinational taste which tickles all the taste buds of mouth and dominates the senses. All these reasons have been drooling people for chaat recipes since decades. Though it is easily available in every small towns, cities, villages of India but people never feel enough or get bored of it.

I am a crazy fan of Indian snacks easy recipes and papdi chaat recipe can be a perfect example of it. Since my childhood, I am the only person of my family who do not drink tea. But I always needed something to munch during that time of the day. So, my mom always used to stock up many homemade snacks at home to restrict me to frequently eat chaats from outside. But my eternal love for Indian street food has dragged me towards the healthy path of eating chaat.

Now, I prepare most of the recipes for Chaat at home very easily. It not only makes the chaat yummier & healthier but also gives me an inner satisfaction. I serve my handmade chaat recipes to the elders and kids of my family without a pinch of hesitation. A homemade snack is always an ideal treat for each member of the family and Dahi Papdi chaat is one of the biggest hits of our house.

Papdi Chaat recipe is prepared with crispy flat papdi base and is topped with boiled Potatoes, urad dal Pakodis, chopped Onions and Cilantro. Then a dash of Red Chutney, Green Chutney, Sweet Tamarind Chutney and a generous amount of Yogurt is poured on it. Finally, it is garnished with some pomegranate seeds and lots of Nylon Sev which makes the dish look stunning. It is one of the mouth-watering Indian snacks recipes for evening.

In my recipe, I have not added Urad Dal Pakodis. If you like to add it then first fry the pakodis and soak it in water. Then make pieces of it and add them on the papdis. This pakodi is even used to prepare Dahi Bhalla Chaat which is another favourite chaat of my list.

Dahi Papdi Chaat is a very simple and easy recipe. It gets prepared very quickly and can be prepared in big batches which makes it a perfect starter for any get together, kitty parties and small birthday parties. If all the components of the recipe are assembled, then it’s a matter of minutes to make a plate of Papri chaat.

Whenever I plan to prepare Papdi Chaat Recipe, first I prepare three types of chutneys for chaat a day before preparing Papri chaat and refrigerate them. It makes the recipe handy infront of guests. I prepare Red Chutney, Green Chutney and most essentially Sweet Tamarind Chutney for the recipe. You can refrigerate Red Chutney and Green Chutney for 5-7 days and Sweet Tamarind Chutney can be refrigerated for couple of months. Though I have shared the method of preparing these chutneys in the ‘Instruction’ section to save your valuable time and effort, but still you can check my previous post to know more details about these Chutney recipes.

I even prepare the papdi at home for the recipes of Chaat. Though Papdi is readily available in market but I always prefer homemade papdi over market packaged food. It makes the Dahi Papdi Chaat taste better and healthier. After preparing this crispy delight you can store it in an airtight container for around 4 weeks. You can check the Papdi recipe in my previous post. But I have also shared the method of preparing Papdi in the ‘Instruction’ section too, so that you can find the end-to-end recipe here.

Many people think Papdi Chaat recipe and Sev Puri are both the same. But though are similar but not the same. One of the main centres of attraction of Papri Chaat is chilled Yogurt which makes the taste of the dish divine and a popular snack of summer too.

Papdi Chaat recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the perfectly balanced recipe for papdi chaat which will taste better than any restaurant served ones. But before directly jumping into the recipe, let me share few interesting things about Chaat recipes and its few components.

Recipes of Chaat

There are hundreds of salivating recipes of chaat are prepared in India. Bhel puri, Sev puri, Ragda Pattice, Aloo tikki Chaat, Masala Puri, Katori Chaat, Pani puri and many more recipes that are prepared every day in each chaat corners of India and Papdi Chaat recipe is one of them. Its irresistible taste makes it available from north to south and from east to west. In India, it is almost impossible to find a person who is not in love with recipes of chaat.

There are few common components that are used in each chaat preparation to complete the dish. Normally, to make any chaat recipe tempting, spicy and flavoured three different types of chutneys and some specific spices are added as mentioned below.

How to make Papdi Chaat?

To prepare recipe of Papdi Chaat, it is very important to assemble all the ingredients before you start plating.

For the Papdi Chaat recipe, first I have added sugar and Roasted Cumin Powder in the yogurt and whipped it thoroughly. Then I kept it in refrigerator for a while to make it chilled.

Then I have boiled Potatoes, peeled off the skin and cut it into small cubes. I have finely chopped Onions and Coriander leaves too for the recipe. I have deseeded the Pomegranate and kept the seeds aside.

For plating, I arranged the papdis on a plate and added boiled Potatoes on it. Then I have added the Onions, Cilantros and sprinkled some Chaat masala and Roasted Cumin Powder.

I have added generous amount of Yogurt and all the chutneys one by one. After this, I sprinkled some Pomegranate seeds and Sev at the end. Normally, very fine Sev is used for the recipe and its known as Nylon Sev. I have used the same for the recipe. If it is difficult to get, then normal Sev can also be used.

The best part of preparing any chaat recipe is that there is no hard and fast rule to prepare it. It does not require any fixed measurements like baking. Chaat is the combination of sweet, tangy, salty and heaty taste and you can adjust things according to your choice. As an example, I always go heavy with the Sweet Tamarind Chutney for the recipe.

Ingredients:

• ½ cup Yogurt
• 1 teaspoon Sugar
• ½ teaspoon Roasted Cumin powder

• 12 Papdis
• 4 tablespoons Nylon Sev
• 1/3 cup or ½ Boiled Potato, small cubes
• ½ small Onion, finely chopped
• 2 tablespoons Coriander leaves, finely chopped
• 2 tablespoon Pomegranate seeds
• 3 tablespoons Sweet Tamarind Chutney
• 6 teaspoons Red Chutney or Chilli Garlic Chutney
• 6 teaspoons Green Chutney or Coriander Mint Chutney
• ½ teaspoon Chaat Masala
• ¼ teaspoon Roasted Cumin powder
• 2 pinches of Black salt, quantity may vary according to preferred taste
• ¼ teaspoon Red chilli powder (Optional)

• 1 cup Maida (All purpose Flour)
• 1/3 cup Rava (Fine Semolina)
• 1 teaspoon Ajwain (Carom Seeds)
• 1 and ½ tablespoons Oil for the dough
• 1 teaspoon Salt
• 120 ml Water to knead the dough (Use as required)
• Oil for deep frying

• 100 Grams Tamarind deseeded or 75 Grams Tamarind Pulp (Readymade)
• 1 cup Water to soak the tamarind
• 1 cup Water for the chutney
• 1 cup grated jaggery, tightly packed
• 1 teaspoon Ginger paste
• ¼ teaspoon Asafoetida (Hing)
• ¼ teaspoon Black pepper powder
• ½ teaspoon Chaat masala
• 1 teaspoon Roasted Cumin powder
• 1 teaspoon Red Chilli powder
• 1 teaspoon Garam Masala powder
• ½ teaspoon Black Salt
• ½ teaspoon Salt

• 1 cup Coriander leaves (Dhaniya)
• ½ cup Mint leaves (Pudina)
• 1 inch Ginger, diced
• 4 Green Chillies
• 1 tablespoon Lemon juice, freshly squeezed
• ¼ teaspoon Roasted Cumin powder
• ½ teaspoon Chaat masala powder
• ½ teaspoon Salt to taste

• 15 Kashmiri Red Chilies
• 1 cup of hot Water for soaking Chillies
• 10 cloves of Garlic
• ½ lemon or 1 tablespoon Lemon juice
• 1 teaspoon Chaat Masala powder
• ½ teaspoon Sugar
• Salt to taste
• ¼ cup Water to make paste

1. Take Yogurt in a mixing bowl.
2. Add Sugar and Roasted Cumin Powder into the Yogurt and mix it well.
   
   
   

3. Arrange the Papdis on a plate.
   

4. Add boiled Potatoes on each of the Papdis.
   

5. Sprinkle some black Salt and Chaat masala powder on it.
   
   

6. Add some chopped Onions on it.
   

7. Pour Sweet Tamarind chutney on it.
   

8. Then add Red chutney and Green chutney one by one on each Papdis.
   
   

9. Top the Papdis with Yogurt mix (step 2) as much you like.
   

10. Again, pour Sweet tamarind chutney, Red chutney and Green chutney one by one on it.
    
    
    

11. Sprinkle Roasted Cumin powder and Chaat masala powder on the top.
    
    

12. Sprinkle Sev, red Chilli powder on the top as much you like.
    

13. Add some chopped Coriander leaves on the top.
    

14. At the end, top with Pomegranate seeds.
    

1. Measure all the dry ingredients and put them in a large mixing bowl.
   
   

2. Mix all the ingredients nicely with the help of a spoon.
   

3. Then add oil into the mixing bowl.
   

4. Mix the oil nicely and evenly with the help of hand.
   

5. Add the required amount of water in small portions slowly into the mixture and mix it nicely to make a stiff dough.
   

6. Cover the dough with a kitchen towel and let it rest for half an hour.
   

7. Again, Knead the dough for a minute and divide them to equal portions to make large chapati balls.
   

8. Put the chapati balls on a roller board.
   

9. Roll out a thin large chapati with the help of a rolling pin.
   

10. Prick on the chapatis repeatedly to make small holes with the help of a fork.
    

11. Cut the chapati to small discs with the help of a cookie cutter or small bowl or lid of any proper sized container.
    
    

12. Put a pan on medium low flame.
13. Add oil into a pan for deep frying the papdi.
    

14. When the oil is moderate hot, add the papdi discs (Step 11) in batches into the oil.
    

    Tip: Don’t over crowd the pan. Papdis will not get cooked properly if you overcrowd them. Make sure space is there to turn the papdis.
    

15. Put the flame in low and fry the papdis for 5-6 minutes from both the sides till golden.
    

16. Drain the papdis from the oil. I have used Chinese strainer ladle to drain the excess oil from the papdis.
    

17. Transfer the papdis on to a kitchen tissue lined plate. The kitchen tissue will absorb the excess oil from the papdis.
    

18. Let the papdis become cool and then store them in an airtight container.

1. Soak the Tamarind in 1 cup of water for an hour and then squeeze out the pulp from the Tamarind. Deseed the Tamarind and strain the content with the help of a strainer.
2. Transfer the Tamarind pulp into a pan.
   

3. Add 1 cup of water into the pan.
   

4. Add grated Jaggery into the pan and stir the content.
   

5. Put the pan on flame and cook it in medium flame for 5 minutes until the mixture get even.
6. Add ginger paste, salt, black salt, red chilli powder into the mixture one by one and give a nice stir.
   
   
   
   

7. Cook it in medium flame until the raw smell of ginger goes away.
8. Add the ground asafoetida, black pepper, chaat masala, roasted cumin powder into the pan and give a nice stir.
   
   
   
   

9. Put the flame in high and cook it until the chutney simmers. Stir in between.
   

10. Add garam masala powder and give a quick mix.
    

11. Put the flame in low and cook it for 10-12 minutes until you get the desired consistency. Stir the chutney in between.
    

12. Switch off the flame and put the pan down.

1. Pluck the coriander leaves and mint leaves of their stem.
   
   

2. Wash them thoroughly in running water and squeeze out the excess water.
   
   

3. Transfer the leaves into the jar of a blender.
4. Add green Chillies into the jar.
   

5. Add diced Ginger into the jar of blender.
   

6. Squeeze Lemon juice into it.
   

7. Add Salt, Chaat masala powder and roasted Cumin powder one by one into the jar.
   
   
   

8. Close the lid of the jar and run it for 1-2 minutes to a smooth paste. Add water if required. I have used 1 tablespoon of water.
   

9. Transfer the content into an airtight container.

1. Deseed the Kashmiri red Chillies, if you like.
2. Soak them in hot water for 30 minutes. Water needs to cover all the red chillies. Keep it aside.
   

3. On the other hand, peel the cloves of garlic.
4. Drain out the water from red chillies (Step 2).
5. Transfer the red chillies in the jar of a blender.
   

6. Add Garlic cloves into the jar of blender.
   

7. Squeeze Lemon juice into it.
   

8. Add Salt, sugar, Chaat masala powder and water one by one into the jar.
   
   
   

9. Close the lid of the jar and run it for a minute until it forms a smooth paste.
   

10. Transfer the content into an airtight container.