Papdi chaat recipe | Delhi style papdi chaat recipe
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Papdi chaat recipe

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine North Indian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 3 plates (3 servings)
Calories 430kcal
Author Kanan


  • 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


For garnishing:

  • 1 cup Thin nylon sev or as needed
  • few Cilantro or coriander leaves finely chopped, optional



  • 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.


Calories: 430kcal | Carbohydrates: 54.4g | Protein: 9.8g | Fat: 19g | Saturated Fat: 7.5g | Cholesterol: 4mg | Sodium: 1438mg | Potassium: 334mg | Fiber: 6g | Sugar: 10.5g
*Nutrition information is a rough estimate for 1 serving
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