Holi Special Papdi Chaat Recipe
Looking for an easy recipe to impress your guests on special occasions like Holi? This Holi, try making Papdi Chaat, a popular North Indian street food made with various elements such as crispy flat puris or papdis, boiled potatoes, canned chickpeas, moong sprouts, and black chickpeas, with sweet and spicy chutneys like tamarind date chutney, sweet chutney, green chutney, and red chutney. The main ingredient of this delicious snack is the crispy papdi or savory crackers, made with all-purpose flour or whole wheat flour and deep-fried until golden brown. To make the dish more flavorful, add chopped onions, pomegranate seeds, fresh cilantro, and a sprinkle of chaat masala powder. You can also try variations of this recipe such as Aloo Chaat, Aloo Tikki Chaat, Samosa Chaat, or Dahi Bhalla Papdi. Enjoy this yummy chaat with your friends and family!
Papdi Chaat is a beloved Indian street food that has gained immense popularity around the world. It is a combination of various elements that come together to create a delicious snack that you can enjoy on special occasions or as a quick bite on the go. The main ingredient in Papdi Chaat is crispy fried flour crackers called Papdi, which are topped with a variety of ingredients such as chopped onions, moong sprouts, black chickpeas, and potatoes. It is then drizzled with sweet and spicy chutneys like green chutney, sweet tamarind chutney, and garlic chutney. The dish is finished with a sprinkling of sev puri, pomegranate seeds, fresh cilantro, and a dash of lime juice. Papdi Chaat can be made at home with an easy recipe and key ingredients that can be found in Indian grocery stores or substituted with ingredients from local stores.
The history of Papdi Chaat can be traced back to the Indian subcontinent, where it is believed to have originated as a popular street food snack. It is said to have been influenced by various regional cuisines and ingredients, resulting in a unique blend of flavors and textures. The dish is believed to have evolved from the traditional chaat, which is a combination of sweet, sour, and spicy flavors. Over time, different variations of Papdi Chaat emerged in different parts of India, with each region adding its own unique twist to the recipe. For example, in North India, the chaat is often made with boiled potatoes and chickpeas, while in West India, it is typically made with sev puri and tamarind chutney. In South India, it is made with a combination of crispy papdis, moong beans, and yogurt.
Today, Papdi Chaat is not only a popular street food snack but also a favorite at parties and special occasions. It has also gained popularity outside of India, with many Indian restaurants serving their own version of the dish. Despite its evolution and popularity, the essence of Papdi Chaat remains the same – a delicious and satisfying snack that blends a variety of flavors and textures to create a unique culinary experience.
Ingredients For Papdi Chaat Recipe
All-purpose flour, salt, carom seeds, and ghee/oil are the main ingredients that form the base of the papdi. Knead the dough with water to a stiff consistency and then roll and deep-fry it in oil. The combination of salt and ajwain provides a savory and earthy taste, while ghee/oil contributes to the texture and aroma of the papdi.
Coriander leaves, mint leaves, green chilies, garlic cloves, and black salt are the primary ingredients for the green chutney. Blend these ingredients together with water to form a smooth paste. The coriander and mint leaves give the chutney a fresh and herbaceous flavor, while the garlic and green chilies add a slight pungency and spiciness to the chutney.
Sweet Tamarind Chutney
Tamarind juice, jaggery, red chili powder, cumin powder, and salt make the sweet tamarind chutney. Simmer the mixture until it thickens to a syrupy consistency. The tamarind juice provides a tangy and sweet flavor, while the red chili powder and cumin add warmth and depth to the chutney.
Thick yogurt, ground sugar, and salt make the dahi dressing. The yogurt provides a creamy and tangy flavor, while the sugar balances out the tanginess and adds a subtle sweetness to the dahi.
Boiled potatoes, sev, boondi, coriander leaves, and dahi bhalla/chaat masala are the other ingredients to assemble the papdi chaat. The boiled potatoes add a mild sweetness and earthy flavor, while the sev and boondi provide a crispy and crunchy texture. The coriander leaves add a fresh and herbaceous aroma, while the dahi bhalla/chaat masala adds a tangy and spicy flavor to the dish.
Step By Step Recipe
First, mix all the dough ingredients in a large mixing bowl and knead until a stiff dough forms.
Set the dough aside for 30 minutes to rest.
While the dough is resting, prepare the green chutney. In a blender or food processor, combine coriander leaves, mint leaves, green chilies, garlic cloves, black salt, and a little water.
Blend until the chutney is smooth and set it aside.
Next, prepare the sweet tamarind chutney. In a small pot, cook tamarind juice and jaggery until the jaggery melts.
Then, add red chili powder, cumin powder, and salt.
Bring the mixture to a boil and then transfer it to a bowl and set it aside.
In another mixing bowl, mix together all the ingredients for the Dahi/ yogurt and beat well. Set it aside.
After 30 minutes, check the papdi dough, and knead it again for a few seconds.
Then, roll it out like a thin chapati, prick it with a fork, and cut out a round shape with the help of a cookie cutter.
Fry the papdis in hot oil on medium heat until golden and crisp.
Once fried, remove the papdis from the oil and let them cool to room temperature before assembling.
Finally, assemble the papdi chaat as shown in the video or as per your choice.
Place the papdis on a large serving plate, and top them with boiled potatoes, sev and boondi, sweet and green chutneys, Dahi/ yogurt mixture, chopped coriander leaves, and Dahi Bhalla masala or chaat masala. Enjoy your delicious papdi chaat!
Papdi chaat is a versatile dish that you can serve as an appetizer or snack. To serve, place the prepared papdi chaat on a large serving plate and garnish with chopped coriander leaves and a sprinkle of dahi bhalla masala or chaat masala. You can also top it with crispy sev and boondi for extra crunch. Additionally, you can add a dollop of yogurt and drizzle with the sweet tamarind chutney and green chutney. Some people prefer to add chopped red onions, pomegranate seeds, or moong sprouts to enhance the flavor and texture of the dish. You can serve papdi chaat as a standalone dish or as part of a larger meal.
To store papdi chaat, transfer it into an airtight container and refrigerate it. You can store the sweet and green chutneys separately in the refrigerator for up to a week. Before assembling, bring the chutneys and papdis to room temperature. When ready to serve, mix the chutneys and add them to the papdis, along with the toppings and dahi. To ensure that the papdi remains crispy, it is best to store the sev, boondi, and other dry toppings separately in airtight containers at room temperature. In order to extend the shelf life of papdis, store them in an airtight container at room temperature for up to a week. To prevent the papdis from turning soggy, do not mix the chutneys and toppings until ready to serve. With these simple storage tips, you can enjoy the delicious flavors of papdi chaat at your convenience.
Papdi Chaat is a popular Indian street food that is a savory snack consisting of crispy flat puris (crackers), boiled potatoes, chickpeas, sweet and spicy chutneys, and various other elements that come together to create a delicious snack.
The main ingredient of Papdi Chaat is crispy papdis. Other key ingredients include boiled potatoes, chickpeas, coriander and mint chutney, sweet tamarind chutney, spicy chutneys. You also need chopped onions, fresh cilantro, and various spices such as cumin powder, red chili powder, black salt, and chaat masala powder.
To make Papdi Chaat, you need to prepare crispy papdis, by deep-frying flour crackers until golden brown. Then, you assemble the papdis by adding boiled potatoes, chickpeas, various chutneys, and spices on top of the papdis. Finally, you garnish the chaat with fresh cilantro, chopped onions, and crunchy sev.
Some popular variations of Papdi Chaat include Aloo Chaat (made with boiled potatoes and spices), Sev Puri (made with thin sev and various chutneys), Dahi Papdi Chaat (made with crispy papdis, yogurt, and various chutneys), and Bhel Puri (made with puffed rice, vegetables, and chutneys).
The different types of chutneys used in Papdi Chaat include coriander, mint, sweet tamarind, garlic chutney, and spicy red chutney. These chutneys add different flavors and textures to the chaat.
The ingredients for Papdi Chaat, such as chickpea flour, spices, and sev, can be found at Indian grocery stores. Alternatively, you can also find some of these ingredients at regular grocery stores or online.
Papdi Chaat can be stored in an airtight container in the refrigerator for up to a day. However, it is best to assemble the chaat just before serving to ensure that the papdis remain crispy.
To make Dahi Papdi Chaat, you need crispy papdis and yogurt, sugar, and salt in a mixing bowl. Then, place the papdis in a serving plate, add boiled potatoes, chickpeas, chutneys, and spices on top of the papdis. Finally, pour the yogurt mixture on top of the chaat.
To make crispy papdis, make sure to roll out a smooth dough using plain or whole wheat flour. Prick the papdis with a fork before frying, and fry them until they are golden brown. It is also important to let the papdis cool down to room temperature before assembling the chaat.
Some other popular Indian street food recipes include Pani Puri, Samosa Chaat and Aloo Tikki Chaat.
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Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.