Papdi Chaat
Papdi Chaat is a popular Indian street food made by layering crispy papdi with potatoes, chickpeas, yogurt, and chutneys.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Papdi (store-bought or homemade) | 40 | Count |
| Potato (medium-sized, boiled and diced) | 3 | Count |
| Chickpeas (cooked) | 250 | Grams |
| Yogurt (whisked) | 500 | Milliliters |
| Tamarind Chutney (store-bought or homemade) | 150 | Milliliters |
| Mint Chutney (store-bought or homemade) | 150 | Milliliters |
| Onion (medium-sized, finely chopped) | 1 | Count |
| Tomato (medium-sized, finely chopped) | 1 | Count |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Sev (thin, crispy chickpea flour noodles) | 100 | Grams |
| Chaat Masala (for seasoning) | 2 | Tsp |
| Cumin Powder (roasted) | 1 | Tsp |
| Red Chili Powder (for seasoning) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
Instructions
- Arrange the papdi on a large serving plate or individual plates.
- Top each papdi with a spoonful of diced boiled potatoes and cooked chickpeas.
- Drizzle whisked yogurt over the papdi, potatoes, and chickpeas.
- Add tamarind chutney and mint chutney over the yogurt.
- Sprinkle finely chopped onions and tomatoes over the top.
- Garnish with chopped coriander leaves and sev.
- Season with chaat masala, roasted cumin powder, red chili powder, and salt.
- Serve immediately to enjoy the crispiness of the papdi.
Prep
- Soak chickpeas overnight and cook until tender.
Kitchen equipment
WhiskLarge Serving Plate