Papdi Chaat

Just unreal yummy! You can’t go to Delhi or Punjab without over indulging in chaat. Whether it’s aloo chaat, papdi chaat, or pani puri.

Papdi chaat is an explosion of yummy flavors. Sweet, spicy, tangy, chewy, crunchy, and so much more.

The best part about it is that you can easily prep the items and assemble the chaat on demand. Meaning, make a large batch of papdi, mint chutney, and tamarind chutney, and boom you have chaat anytime you want.

Given that you’ve done all the hard work on the front end. Assembling this chaat is fast and easy. Whether you’re just in the mood for some incredibly tasty junk food, or want to set it up as part of a chaat bar at a party.

Needless to say, that chaat isn’t just a snack, I’ve done chaat for dinner plenty of times. It’s just so tasty! Plus, I like to pretend it’s healthy because of the yogurt and veggies. Also, it’s just so damn delicious! How can you not make a whole meal of it. I mean, you’ve gone through the trouble of making the chutney, the papdi, boiling potatoes, and what not…and wasting is just bad. So chaat for dinner is just being a good person. Right? Right!

Clearly there is no such thing as enough chaat, so here’s a few more ideas:

Papdi Chaat

Course: Appetizers, SnacksCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 small potatoes, boiled

• 1 cup yogurt, whisked

• 1/2 cup cold water

• 40-60 pieces papdi

• 1 cup garbanzo beans, boiled or canned

• Salt, to taste

• Black pepper, to taste

• Pudine di Chutney, to taste

• Imli di Chutney, to taste

• 2 tsp chaat masala

• 1/4 bunch of cilantro, minced

• 2 chili peppers, minced (optional)

• Chili powder, to taste

Directions

• Prep:
• Peel and cube the potatoes into small pieces.
• Whisk the water and yogurt together till smooth.
• Assemble:
• Place 10-15 pieces of papdi in each bowl.
• Add 1/2 potato to each bowl.
• Add 1/4 cup garbanzo beans to each bowl.
• Drizzle 1/3 cup of yogurt into each bowl.
• Salt and pepper, to taste.
• Drizzle mint and tamarind chutney, to taste. More is better. I normally do about 2-3 tablespoons of each.
• Sprinkle 1/4 teaspoon of chaat masala in each bowl.
• Garnish with cilantro, chili peppers, and chili powder.
• Serve:
• Serve immediately. This gets soggy fast, so don’t waste time.

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