Papdi Chaat - Indian Street Food
Recipe Summary
- A vibrant and flavorful Indian street food, Papdi Chaat is a delightful mix of crispy fried tortilla pieces (papdi), boiled potatoes, chickpeas, and moong sprouts. It's layered with tangy chutneys and creamy yogurt, offering a burst of flavors and textures in every bite. This recipe provides a step-by-step guide to create this popular snack at home.
All Ingredients - For Papdi
- Tortillas 1 large
- Oil sufficient for deep frying
All Ingredients - For Yogurt Mixture
- Plain Yogurt 1 cup
- Water as needed
- Black Rock (Kala Namak) 1/2 tsp, or to taste
- Salt a pinch, or to taste
- Sugar 1 tbsp, or to taste
All Ingredients - For Layering & Garnish
- Chopped boiled potatoes 1/2 cup
- Chickpeas 1/2 cup, boiled
- Tomatoes 1/4 cup, finely chopped
- Boiled Moong (sprouts) 1/4 cup
- Green Chutney as needed
- Sweet Chutney as needed
- Cumin powder a pinch
- Cayenne pepper a pinch
- Fine Sev as needed
- Boondi as needed
- Chopped Cilantro as needed
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Cut Tortillas
Cut one large tortilla into small, diamond-shaped squares using a knife on a plate.
Step 2: Fry Tortilla Papdi
Heat sufficient oil in a pot. Add the cut tortilla pieces and fry until they turn golden brown and crispy.
Step 3: Drain Papdi
Remove the fried tortilla papdi from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Step 4: Prepare Yogurt Mixture
In a bowl, take 1 cup of plain yogurt. Add water gradually and mix until the yogurt becomes slightly runny. Then, add 1/2 teaspoon of black rock (kala namak), a pinch of salt, and 1 tablespoon of sugar. Mix well until all ingredients are combined and the yogurt is smooth.
Step 5: First Layer of Papdi
Add a layer of the fried tortilla papdi to the bottom of a serving glass or bowl.
Step 6: Add Potatoes
Add a layer of chopped boiled potatoes over the papdi.
Step 7: Add Chickpeas
Add a layer of boiled chickpeas on top of the potatoes.
Step 8: Add Tomatoes
Add a layer of finely chopped tomatoes.
Step 9: Add Boiled Moong
Add a layer of boiled moong sprouts.
Step 10: Add Green Chutney
Spoon a generous amount of green chutney over the moong sprouts.
Step 11: Add Sweet Chutney
Spoon a generous amount of sweet chutney over the green chutney.
Step 12: Add Yogurt Mixture
Spoon the prepared runny yogurt mixture over the chutneys.
Step 13: Season with Cumin Powder
Sprinkle a pinch of cumin powder over the yogurt.
Step 14: Season with Cayenne Pepper
Sprinkle a pinch of cayenne pepper over the cumin powder.
Step 15: Second Layer of Papdi
Add another layer of fried tortilla papdi.
Step 16: Second Layer of Potatoes
Add another layer of chopped boiled potatoes.
Step 17: Second Layer of Chickpeas
Add another layer of boiled chickpeas.
Step 18: Second Layer of Tomatoes
Add another layer of finely chopped tomatoes.
Step 19: Second Layer of Green Chutney
Spoon another layer of green chutney.
Step 20: Second Layer of Sweet Chutney
Spoon another layer of sweet chutney.
Step 21: Second Layer of Yogurt Mixture
Spoon another layer of the prepared yogurt mixture.
Step 22: Season with Cumin Powder (Second)
Sprinkle cumin powder.
Step 23: Season with Cayenne Pepper (Second)
Sprinkle cayenne pepper.
Step 24: Second Layer of Boiled Moong
Add another layer of boiled moong sprouts.
Step 25: Garnish with Fine Sev
Top the chaat with fine sev.
Step 26: Garnish with Boondi
Add some boondi for extra crunch.
Step 27: Garnish with Cilantro
Finish with a sprinkle of freshly chopped cilantro.
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