Papdi chaat recipe – This is Delhi style chaat recipe. Flat puris are topped with boiled potatoes, yogurt, chutneys and sev.
Just like all the chaat recipes, this is also tongue tickling chaat. It is sweet, tangy and spicy, all the flavors are combined.
For making this, flat puri aka papdi is used unlike the puffed puri is used for dahi puri. I have already shared the fried papdi and baked papdi recipe.
There is one similar recipe on the blog sev puri which also uses the papdi. But sev puri is Mumbai style chaat recipe while today’s recipe papdi chaat is Delhi style. Both are somehow similar but not the same. Here lots of chutneys, yogurt and potato is used.
Making chaat recipes are home is not that hard. It is just that it requires little pre-planning. It is little time consuming as we need to prepare different chutneys. I usually make them a day before.
There is another similar recipe on the blog. and that is Mumbai version dahi papdi chaat.
Check out other chaat recipes
Dahi vada // Aloo tikki chole // Pani puri // Ragda pani puri
How to make Papdi Chaat Recipe (Step by Step Photos):
1) First boil the potato. Take potato in a pressure cooker. Add enough water, so potato is submerged in the water. Cover with lid, put the weight on. Turn the heat on medium and cook for 2-3 whistles or till the potatoes are cooked. Let the pressure go down by itself, open the cover. Let the potato cool down to touch then peel the skin. Chop the potatoes into small pieces.
2) Take chopped potato in a bowl, add salt, chaat masala and red chili powder.
3) Mix well and keep it aside. I like all the ingredients chilled, so I kept in refrigerator.
4) Now take yogurt in bowl. Add salt, roasted cumin powder, chaat masala and red chili powder.
5) Whisk well till it is smooth. Keep this refrigerated as well.
6) Now make two chutneys, Green coriander chutney and tamarind-date chutney. You can make this ahead of time or a day or two before.
7) When you start assembling arrange all the elements (potato, yogurt, chutneys, sev, chaat masala) on the countertop.
8) Arrange 6-7 papdis on the plate.
9) Top with potatoes.
10) Then add about 2 teaspoons of green chutney on each papdi.
11) after that drizzle about 2 teaspoons of tamarind-date chutney on each papdi.
12) Now top it with about a tablespoon of yogurt mixture on each.
13) Lastly with add some sev. Repeat the same for rest of the plates.
Serving suggestion: Serve the immediately. Otherwise papdi will get soft and soggy.
Tips:
- It tastes best when yogurt is chilled. So make yogurt mixture ahead of time and keep refrigerated.
- For the variation, you can add finely chopped tomatoes and onions as well. I have not added because I just wanted to keep authentic.
- There is no hard rules for the ingredient measurements. All the ingredients and chutneys quantity are adjustable as your liking taste.
Papdi chaat recipe
Ingredients
- 20-22 Papdi Baked or fried
For potato mixture:
- 1 medium Potatoes boiled, peeled and chopped
- Salt to taste
- ½ teaspoon Red chili powder
- ¼ teaspoon Chaat masala
For yogurt mixture:
- ¾ cup Plain yogurt (dahi or curd)
- Salt to taste
- ¼ teaspoon Roasted cumin powder
- ¼ teaspoon Chaat masala
- ½ teaspoon Red chili powder
Chutneys:
- ½ cup Green coriander chutney or as needed
- ½ cup Meethi chutney (Tamarind date chutney) or as needed
For garnishing:
- 1 cup Thin nylon sev or as needed
- few Cilantro or coriander leaves finely chopped, optional
Instructions
Preparation:
- Prepare both chutneys and keep them ready. If made a day before than store in fridge.
- Boil the potato, peel the skin and cut into small cubes.
- in the potatoes add salt, chaat masala and red chili powder. Mix well and keep it aside.
- Take yogurt in a bowl and add salt, roasted cumin powder, chaat masala and red chili powder.
- mix well and whisk till yogurt becomes smooth. Keep it in the refrigerator so it stays chill.
Making papdi chaat recipe:
- Keep all the elements ready on the table before you start making.
- Arrange 6-7 papdis on the plate. Top each of them with potatoes.
- Then add about 2 teaspoons of green chutney and tamarind date chutney on each.
- Now top it with about a tablespoon of yogurt mixture on each.
- Lastly with add some sev and chopped coriander leaves.
- Serve it immediately.
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