Papdi chaat is one of my favorite North Indian street food recipes. Dahi papri chaat is unbelievably easy to make, it’s jam-packed with combinations of flavors and everyone loves it.
Chickpeas: requires 8 hours soaking + Instant pot cooking (Manual 15 minutes) OR stovetop pressure cooker (1 whistle on High + 20 mins on low).
Green chutney: takes around 15 minutes.
Tamarind date chutney: take around 30 minutes.
Boil potatoes: Instant pot (Manual for 8-10 minutes) OR Stovetop pressure cooker (steam cook for 1-2 whistles).
Make Yogurt Mixture: Take yogurt in a bowl, and add powdered sugar. Whisk until yogurt is smooth and it should have a pourable consistency. Cover the bowl with plastic wrap and keep it in the fridge until needed.
Make Spice Mixture: Take all the spice powders (black pepper, red chili powder, chaat masala, roasted cumin powder, and black salt) in a small bowl. Mix everything with a spoon.
Break 12-13 papdi into 3-4 pieces and make a single layer on a plate.
Sprinkle boiled chickpeas (¼ cup) and potato cubes (¼ cup) evenly on top of papdi bed.
Sprinkle the prepared spice mixture generously (around ½ teaspoon).
Drizzle around 2 tablespoons of green chutney and 2 tablespoons of tamarind date chutney on top.
Then drizzle around ⅓ cup of the yogurt mixture.
Again drizzle 1 tablespoon of green chutney and 1 tablespoon of tamarind date chutney.
Sprinkle around ¼ teaspoon of the spice mixture.
Sprinkle around 2-3 tablespoons of sev on top.
Garnish papri chaat with freshly chopped cilantro (1 tablespoon) and pomegranate arils (1 tablespoon).
Notes
Customizable: Take given measurements for chutneys and topping as a guideline. You can increase or decrease the amount as per your liking and preference. But be generous on yogurt here.
Reduce your prep time by using store-bought items, such as ready jars of green chutney and meethi chutney. Also, get a can of chickpeas instead of soaking, and boiling at home. Also, use a store-bought packet of papdi.
Making it for a party: Keep all the components ready a day before and store them in the fridge. So right before guests arrive, you’ll just have to assemble a platter of papdi chaat. Keep the serving spoon small plates, and spoons and let guests help themselves. And don’t worry, store-bought papdi won’t turn soggy and soft for at least 30 minutes.