Papdi Chaat
If you’re not familiar with papdi chaat, I’d like to put it forth as the ideal snack food, and one of my hands-down favourite things to eat. Chaat is a blanket term used to describe a wide range of snacky, savoury Indian street foods, and papdi (or papri) are the crisp fried crackers used as a base for (or served alongside) diced potatoes and chickpeas tossed with chaat masala (a spice blend customized specifically for this purpose, which you can make yourself or buy pre-mixed), minced onion, fresh mint-cilantro chutney, and a drizzle of sweet-tart tamarind chutney and cool spiced yogurt. Papdi chaat is everything you want in a snack—salty, sweet, sour, tangy, crunchy, spicy and soft. Layers of interesting colours, flavours and textures. It’s all served in one bowl, and you can eat it with your fingers.
It’s typically something I order at a restaurant, or have had friends make for me, but I’ve been meaning to give it a go myself for years, and I’m glad I finally did.
You can start with store-bough papdi, and often they’re made with a simple wheat dough, rolled thin and fried. I referred to the latest from Noorbanu Nimji, to see what she had to say on the subject, and she recommended cutting flour tortillas into short, wide strips and frying them until crisp in a thin pool of canola oil. This worked beautifully, and the tortillas puffed somewhat in the middle, like the best papdi. Sev are crunchy fried bits, made with extruded chickpea batter, which can be bought by the bag, like chips, in most grocery stores. Bombay mix works well here too, with its interesting spicy assortment of crispy fried bits – sometimes puffed rice or spiced peas, fried lentils and peanuts.
The ingredient list might look daunting, but once you have the hang of it—and the ingredients on hand in your fridge or pantry—it’s quick to assemble. Serve it quick, so the papdi don’t soften, and eat it all with your fingers. It’s OK to use canned chickpeas here, but if you ever simmer dried chickpeas, which results in a slightly more toothsome texture, this is the perfect use for them.
Papdi Chaat
AuthorJulieTo make the papdi, cut the flour tortillas into 1x2-inch pieces. Heat about half an inch of oil in a skillet set over medium-high heat and cook the tortilla pieces until deep golden. Transfer with tongs to a paper towel-lined plate as they cook, and shower with salt.
To make the mint-coriander chutney, blend the mint, coriander, jalapeño, lemon juice and a pinch of salt in a blender or food processor until well blended, scraping down the side of the bowl.
Boil the potato in a small saucepan just until tender; drain and toss with butter while it’s still warm. Toss with the chickpeas, chaat masala, and a squeeze of lime, if you like. Sprinkle with salt. Mix the yogurt, chaat masala, garlic and a pinch of salt.
To assemble, spread the papdi out on a platter or individual plates and pile on the potatoes and chickpeas, sev or Bombay mix, onion, tomato and cilantro, drop over a few small spoonfuls of the mint-coriander chutney and drizzle with the yogurt and tamarind chutney. Serve immediately.
Ingredients
oh, I was hoping you’d post this process/ recipe here!
Thanks, Julie. I do love Papri Chat!
…now I can invite my friends over by saying, “Hey, let’s Chat”!
Oh Julie! This looks so delicious. I am going to give this a try. Thanks for breaking it down. I probably wouldn’t have tried this if you hadn’t given it the “Julie” treatment. THANK YOU!
This is so nice and delicious! I am also going to try this at My kitchen.
Looks delicious! . Thanks for sharing
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YES to this as a summer salad! Love the cool, the crisp, the spicy, the soft, the herby, the sour, all doing a dance in your mouth. I found a crisp Indian cracker called Chat Papdi at Walmart in the Indian foods section that is wonderful in this dish. Saves you the trouble of frying up your own thingies.
Yes!
Made this for the second time ; a party in my mouth. I used egg roll wrappers this time, nice and crunchy once fried.
Oooh smart!!!
Is this dish served hot or cold? I’d love to make it ahead of time so that I’m not frying while other things around going on in the kitchen. Do the ‘crackers’ go soggy if not served immediately?
Sogginess definitely happens fast with this salad, so it MUST be eaten immediately after it is prepared. One of those things that’s only good for a brief period, then it goes soft. Since the beauty of the salad is the contrast of textures and flavours, this is simply not a do-ahead.
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To make the papdi, cut the flour tortillas into 1×2-inch pieces and fry them in about half an inch of hot oil over medium-high heat until they turn deep golden. Remove them with tongs onto a paper towel-lined plate and sprinkle with salt. For the mint-coriander chutney, blend together mint, coriander, jalapeño, lemon juice, and a pinch of salt until smooth, scraping down the sides as needed. Next, boil the potato until tender, then drain and toss it with butter while still warm. Combine it with chickpeas, chaat masala, and a squeeze of lime if desired, and season with salt. In a separate bowl, mix yogurt with chaat masala, garlic, and a pinch of salt. To assemble, arrange the crispy papdi on a platter or individual plates, then top with the potato-chickpea mixture, sev or Bombay mix, onion, tomato, and cilantro. Add small spoonfuls of the mint-coriander chutney and drizzle with yogurt and tamarind chutney. Serve immediately for the best flavor and crunch.
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Papdi chaat is one of those snacks that perfectly captures the soul of Indian street food. The balance of sweet, tangy, spicy, and crunchy flavors is just amazing. Reading this description reminded me how small details matter—whether it’s perfecting a recipe or understanding services like nadakacheri 5.0 , clarity and simplicity always make the experience better. Truly a delightful and mouth-watering read!
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It looks so yummy, and tasty papa’s pizzeria. I want to make this papdi chaat for my friends.
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This sounds absolutely delicious! I’ve always loved Indian street food, and the description of papdi chaat really makes me want to try making it myself. The layers of flavor and texture, from the crispy base to the tangy chutneys, remind me of how much I enjoy a good snack that’s more than just a simple bite, like when you’re watching those funny Ragdoll archers in a game.