Papdi chaat

5 from 2 votes

This classic Indian snack has a delicious mix of textures and flavors. It has tangy, sweet and spicy as well as both crunchy and smooth. Easy to make and addictively good.

Prep Time5

Cook Time15

Total Time20

Course: Snack

Cuisine: Indian

Servings: (approx, as modest snack))

Calories: 290kcal

Author: Caroline's Cooking

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Ingredients

12 papdi crackers
½ cup cooked chickpeas
½ cup cooked potato typically boiled then cubed
½ cup plain yogurt eg Greek-style, see notes
1 tablespoon tamarind chutney
1 tablespoon cilantro mint chutney green chutney
½ teaspoon chaat masala
¼ teaspoon kashmiri chili powder or more, to taste
¼ teaspoon cumin or a little more, to taste

To top

1 tablespoon chopped cilantro coriander
1 tablespoon pomegranate arils
1 tablespoon nylon sev (ie the fine sev)

US Customary - Metric

Instructions

If starting with raw potato - peel the potatoes and cut into a relatively small dice. Place them in a small pot and cover with cold water, put lid on then place over a medium-high heat and bring to a boil. Once boiling, reduce the heat slightly so you have a simmer then cook for a couple more minutes until the potatoes are just gently cooked. Drain the potatoes and leave, uncovered, to cool slightly and dry out. You can also cook the potatoes whole then dice once cooked. These can be cooked ahead and refrigerated, though be sure to dry off excess moisture.
Layer up everything on a plate - start with a layer of crackers, then top with the chickpeas and potato cubes. Then drizzle the yogurt over the top, or blob it on evenly if it is thick.
Dot or drizzle the tamarind and cilantro mint chutneys over the yogurt then sprinkle over the chaat masala, chili and cumin evenly.
Top with the pomegranate, sev and chopped cilantro then serve.

Video

Notes

If the yogurt is on the more tart/sour side, add around ½ teaspoon sugar for every ½ cup (120ml) of yogurt to take the tart edge off.

Nutrition