Papdi Chaat (No Onion) / Papri Chaat Recipe

Papdi Chaat is a popular North Indian street food and is readily available on the streets of India. It is a sweet, spicy, tangy, savory, and absolutely addictive snack. Making Papdi or Papri Chaat at home is simple and beyond easy.

Jump to:

• What is Chaat?
• What is Papdi or Papri?
• About Papdi Chaat
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Make-Ahead Suggestions
• Helpful Tips
• More Delicious Appetizers
• Recipe Card

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What is Chaat?

Chaat is Indian street food, and it is extensively available throughout the country. It is trendy food and not just limited to a particular food group. Chaat is instead a combination or a group of different foods and many elements. It provides exotic flavors and textures, which are a combination of spicy, tangy, sweet, savory, and crunchy ingredients.

What is Papdi or Papri?

Papdi is a small, flat puri, which is crispy and crunchy. It is made with plain flour and spiced with salt and sometimes with other spices too. Many Indian street foods call for Papdis, such as Papdi chaat, Bhel Puri, Sev Puri, Dahi Boondi Chaat, etc. These Papdis are generally fried, but for a healthier version, baked Papdis are also available.

About Papdi Chaat

Papdi Chaat is my family’s favorite, and it makes a delicious snack. Sometimes I also make it for lunch when everyone is at home. The recipe is straightforward, and using store-bought Papdi makes the whole procedure easy and quick.

Papdi Chaat is also known as, Dahi Papdi Chaat, Chaat Papdi, Papri Chaat or Aloo Papdi Chaat. This chaat has many flavors such as spicy, tangy, savory, and sweet in each bite. There are various elements used to make Papri Chaat and make it exciting and delicious.

Papdi Chaat consists of spiced potato mixture, yogurt, different chutneys, chickpeas, and other spices that make the whole dish full of flavors and pleasant. Crispy Papdis add a nice crunch to the plate, and the yogurt adds a cooling effect. Chutneys bring lots of flavors, and chickpeas add nutritional values.

Ingredients

1. Papdis: I have used store-bought Papdis that are easily available in the Indian grocery stores. It is essential to use crispy Papdis and make sure to check the expiry date. 
2. Potatoes: In Papdi Chaat, Papdis are topped with potatoes. Instead of using just the boiled and cubed potatoes, I have mixed them with other ingredients. After cooking the potatoes, I have further sauteed the potato cubes and added spices to make them more flavorful.
3. Black Chickpeas: I have used boiled black chickpeas in this recipe. But you can also use regular chickpeas for the Papdi Chaat.
4. Yogurt: Yogurt adds a cooling effect to the Papdi Chaat. Use fresh yogurt, and it should not be sour. Also, make sure to whisk the yogurt to make it smooth. I have mixed some sugar and a pinch of salt into the yogurt to enhance the flavors.
5. Chutneys: We need two chutneys for Papdi Chaat, coriander chutney, and sweet tamarind-date chutney. Instead of coriander chutney, you can also use mint and coriander chutney for the minty flavors. You can prepare the chutneys in advance to make the procedure easy and quick.
6. Sev: For Chaat Papdi, use thin Sev, also known as Nylon Sev. However, if you can not find the Nylon Sev, use another variety of thin Sev.
7. Pomegranate Seeds: Pomegranate adds fruity flavor to this chaat. However, it is optional, and you can skip it if you want.
8. Coriander Leaves: They are essential for the Chaat for earthy flavors. Finely chop the fresh coriander leaves to garnish the Papdi Chaat.
9. Spices: I have used regular spices readily available in our pantry. You can add more or less spices as per your preferences.

Step by Step Directions

Making a Potato Mixture

• Heat oil in a pan, add asafoetida and green chili paste.
• Saute for few seconds and add boiled and cubed potatoes.
• Mix well.

• Add turmeric powder, garam masala powder, amchur powder, sugar, and salt to taste.
• Mix everything well.

• Using a fork or a potato masher, roughly mash the potatoes and cook for 3-4 minutes.

• Add chopped coriander leaves, mix and turn off the heat.
• Set aside the potato mixture while preparing other ingredients.

Preparing Yogurt Mixture

• In a small mixing bowl, take yogurt and whisk well to make it smooth.
• Add sugar and a pinch of salt, mix well until sugar is dissolved.
• Also, keep the other ingredients ready before assembling the Papdi Chaat.

Making Papdi Chaat

• Arrange 7-8 Papdis in an individual serving plate in a single layer.
• I have prepared individual plates, but you can also make Papdi Chaat on a big serving plate by placing all the papris.

• Top the Papdi with potato mixture and boiled black chickpeas.

• Then pour the yogurt on top of it.
• Add green chutney and tamarind chutney as much you prefer on the top of yogurt.

• Sprinkle roasted cumin powder, chaat masala powder, and thin Sev on the top.
• Garnish the Papdi Chaat with finely chopped coriander leaves and pomegranate seeds.
• Serve the Papdi Chaat immediately after assembling.

Serving Suggestions

• We need to serve Papri Chaat immediately after serving; otherwise, Papdis will become soggy and lose the crispiness.
• This dish is full of flavors, and hence Papdi Chaat can be served on its own without any accompaniments.
• However, while making different chaats for parties or get-togethers, Papdi Chaat can be served with Pani Puri, Dahi Puri, or Sev Puri.

Make-Ahead Suggestions

• Papdi Chaat can not be pre-prepared. If we keep thisChaat for longer, it will lose its structure as Papdis become soggy.
• But we can pre-prepare other ingredients, and then assembling Papdi Chaat is just a work of few minutes.
• We can prepare potato mixture, yogurt mixture, and chutneys well ahead of time. 
• The potato mixture stays in the fridge for up to two days. Also, chickpeas can be boiled a day before and stored in the refrigerator until use.
• We can store coriander chutney in the fridge for up to 5 days and in the freezer for up to 3 months.
• Sweet (Date and tamarind) chutney stays in the fridge for up to a month and in the freezer for months.

Helpful Tips

• Use baked Papdis instead of fried for the healthier option.
• Add chutneys as much as per your taste preferences. The chutneys should be pourable and not too thick.
• I have used coriander chutney for this Papdi Chaat, but you can use mint and coriander chutney for the mint flavors.
• You can also garnish the Papdi Chaat with some Boondi for more crunchiness.
• Serve the Papdi Chaat immediately and right after assembling it.
• This recipe can easily be halved or doubled.

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