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Indian Dahi Papdi Chaat (made with Haldiram’s Papdi)

Indian Dahi Papdi Chaat (made with Haldiram’s Papdi)

I haven’t met any Indian who doesn’t love Chaat. We are crazy about it. It is one of the most popular Indian street foods that everybody loves. People of every age group crave it. It is that delicious. Papdi Chaat is something that I always make at home. It is very simple and easy to make. It includes papdi (or papri), curd, boiled chickpeas, chutneys, pomegranate, and some garnishings and it is ready to be served immediately. And believe me when I say this – it finishes in a few seconds only. I am drooling while writing 🙂

What is Chaat?

Chaat is one of the most popular Indian street foods or Indian fast food. It is available on almost every street and corner of India. And you will find many people around the stall or the shop enjoying this delicacy.

Chaat got its name because it consists of many different Indian spices. It was created for health reasons so that a person can consume many different Indian spices in one serving. But now it has become a popular street food. It consists of many different components – curd, spices, chutneys, onion, boiled potatoes, chickpeas, etc. There are many kinds of chaat available in India – Pani Puri, Bhel Puri, Aloo Tikki, Ragda Patties, Dahi Vada, Dahi Poori, Raj Kachori, etc.

What is Papdi Chaat?

Papdi Chaat (or Papdi Chat, Papri Chaat) is one of the most loved Indian Steet foods or an Indian chaats. You will find it in almost every street or corner in India. It includes many different components like papdi (or papri), curd, boiled chickpeas, boiled potatoes, onion, coriander leaves, tamarind chutney, green chutney, chaat masala, and pomegranate.

Papdi or papri is a flattened circular-shaped dough that is deep fried, cooled, and then topped with different components while serving. Mostly when you make Pani Puri and some of the Puris do not puff up, they are used to make papdi chaat.

If you want to check out the reel video of Papdi Chaat – click here.

Components of Papdi Chaat

You need to prepare the following things for the recipe:

  1. Papdi or Papri – You can make it at home but I like to simplify my work by buying papri from the store. I prefer Haldiram’s Papdi pack.
  2. Tamarind Chutney (or Saunth) – I always keep a jar of it in my refrigerator so that we can make chaats at any time. It can last in the refrigerator for months.
  3. Green Chutney – It is made of coriander and mint leaves and tastes very good in Indian chaats.
  4. Other Components – Curd, boiled chickpeas, boiled potatoes, chopped onion, coriander leaves, and chaat masala.

It seems like a lot of components but it is totally worth it. And there is something about homemade Papdi chaat that you can eat a lot in one sitting and still don’t feel heavy at all.

Is this recipe Vegan?

Yes. All the ingredients used in the recipe are plant-based and vegan. If you are a vegan or vegetarian, you can enjoy this recipe. The only dairy component in the recipe is curd or yogurt. You can use any plant-based curd. My preferred option is coconut yogurt.

Easy Swaps

  1. Jaggery – Instead of jaggery in the tamarind chutney, you can use sugar or date syrup as needed. You can even use a mix of jaggery and sugar.
  2. Black Chana – You can use boiled white chickpeas (chole) instead of black chickpeas (kala chana).
  3. Amchoor Powder – In green chutney, replace Amchoor powder with 1 to 2 Tbsp of lemon juice.

More Recipes – just as good

  1. Bombay Style Sukha Bhel (Dry Bhel Puri)
  2. Baked Pani Puri
  3. Punjabi Bread Pakoda

Now grab all the ingredients because you are ready to make this flavorful and delightful papdi chaat at home. I am sure you and your family will enjoy it. Try this delicious Indian vegetarian/vegan snack and be ready to grab all the appreciation coming your way.

If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love

Richa

Indian Dahi Papdi Chaat (made with Haldiram’s Papdi)

Mouth-Watering. Relishing. Soulfood.

The mouth starts to water (or flood) as soon as someone reminds us of Indian Chaats. And making it at home is always a better option because you can have a lot and not feel heavy at all. I simplified the process by making this delicacy using store-bought papdis.

You also try it.  

2

Servings

30 min

Prep Time

2 hr

Cook Time

2 hr 30 min

Total Time

Courses


Ingredients

Tamarind Chutney (Saunth)

Green Chutney

Other Components (For Plating)

Steps

Tamarind Chutney (Saunth)
  1. In a saucepan, heat oil and add asafoetida to it. Saute for a couple of seconds only.
  2. Then add the rest of the ingredients. Mix well and let it come to a boil on high flame. 
  3. Once it comes to a boil, lower the flame and let it cook till it is reduced to half and thickens. It would take around 20 to 30 minutes. Keep stirring in between.
  4. Once cooked, remove it from the flame and let it cool completely. 
  5. It thickens further on cooling.
Green Chutney
  1. Add all the ingredients in a blender. Blend until smooth. 
Plating
  1. On a plate, place some Haldiram's Papdis.
  2. Top it up with some curd covering each papdi followed by tamarind chutney and green chutney as needed.
  3. Then garnish with other ingredients - boiled potatoes, boiled black chana, chopped onion, red chili powder, roasted cumin powder, chaat masala, coriander leaves, and pomegranate seeds. 
  4. Serve right away and enjoy :)
  5. Assemble everything faster otherwise papdis will become soft and soggy.
Notes
  1. &gt;&gt; To check the consistency of tamarind chutney, take a spoon and dip it in the chutney. Hold it &amp; wipe off the chutney using your finger, making a clean line at the middle of the spoon. If the chutney on both sides of the line stays in place and doesn't drip, it means the consistency is just perfect.
  2. &gt;&gt; Prep ahead everything before plating. 
  3. &gt;&gt; Tamarind chutney can be stored for months. Make a big batch and refrigerate.

FAQs

What is Chaat?
+
Chaat is one of the most popular Indian street foods or Indian fast food. It is available on almost every street and corner of India. And you will find many people around the stall or the shop enjoying this delicacy. Chaat got its name because it consists of many different Indian spices. It was created for health reasons so that a person can consume many different Indian spices in one serving. But now it has become a popular street food. It consists of many different components – curd, spices, chutneys, onion, boiled potatoes, chickpeas, etc. There are many kinds of chaat available in India – Pani Puri, Bhel Puri, Aloo Tikki, Ragda Patties, Dahi Vada, Dahi Poori, Raj Kachori, etc.

What is Papdi Chaat?
+
Papdi Chaat (or Papdi Chat, Papri Chaat) is one of the most loved Indian Steet foods or an Indian chaats. You will find it in almost every street or corner in India. It includes many different components like papdi (or papri), curd, boiled chickpeas, boiled potatoes, onion, coriander leaves, tamarind chutney, green chutney, chaat masala, and pomegranate. Papdi or papri is a flattened circular-shaped dough that is deep fried, cooled, and then topped with different components while serving. Mostly when you make Pani Puri and some of the Puris do not puff up, they are used to make papdi chaat. If you want to check out the reel video of Papdi Chaat – click here.

What are the components of Papdi Chaat?
+
Following are the components of Papdi Chaat:
  1. Papdi or Papri – You can make it at home but I like to simplify my work by buying papri from the store. I prefer Haldiram’s Papdi pack.
  2. Tamarind Chutney (or Saunth) – I always keep a jar of it in my refrigerator so that we can make chaats at any time. It can last in the refrigerator for months.
  3. Green Chutney – It is made of coriander and mint leaves and tastes very good in Indian chaats.
  4. Other Components – Curd, boiled chickpeas, boiled potatoes, chopped onion, coriander leaves, and chaat masala.
It seems like a lot of components but it is totally worth it. And there is something about homemade Papdi chaat that you can eat a lot in one sitting and still don’t feel heavy at all.

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