If you are familiar with classic Indian street food, then you already know all about delicious papdi chaat. Street food is a whole different world in India with some people planning their entire day around various food joints on the streets. This recipe brings that delicious flavor of authentic street food to your table!
Papdi Chaat
One of the most common street food dishes that is sweet and savory at the same time is papdi chaat. Papadis are basically deep-fried crispies made from flour but it’s the assembly that makes it a chaat.
Atop the fried crispies, different elements such as boiled chickpeas, yogurt, tangy chutneys, spicy chutneys, roasted spice powders, black salt, etc. are layered which ultimately turns the simple and humble crispies into small drops of heaven. Each bite is like a punch of flavors that would take you through a roller-coaster journey of flavors.
What is the Taste of Chaat?
The taste is always a combination of sweet and savory, but it isn't always identical. Depending upon the street vendor or family preferences, you may find slightly different spices or toppings.
It is also a delightful layer of textures. From the crispy base to the smooth or creamy sauces, it's an ideal burst of flavor in every single bite.
If you want some more flavorful snacks or appetizers, you might also like the Jamaican beef patties or this Pao de Queijo recipe.
What Toppings Go on Papdi Chaat?
While there are some basic items that are always on papdi chaat, you can offer a bit of variety if you prefer. This will also vary depending upon what you prefer in regards to flavors and textures.
- Boiled cubed potatoes
- Chickpeas
- Curd or yogurt
- Onions
- Tomato
- Coriander leaves
- Cilantro leaves
- Mint leaves
When it comes to the spice topping, roasting the spices is important. It brings out the flavor and makes it a deeper flavor. For this version chili powder, cumin, and salt were used. Other options include using chaat masala or garam masala along with or in place of the chili powder and cumin.
What Can I Use In Place of Carom Seeds?
While most Indian and Asian food stores will have carom seeds available for purchase, you can use the same amount of dried thyme in this recipe instead.
What Can I Use in Place of Semolina?
If you don't have semolina on hand, you can simply use the same amount of whole wheat flour. It is different but will have a similar result in this recipe.
What Can I Replace Curd With?
Curd is common in Indian cooking and is actually fairly easy to make. However, if you don't have it or want to make it there are a few items you can use instead.
In this particular papdi chaat recipe, I would substitute with sour cream or plain yogurt. Just make sure you stir it well before spreading over the top of the papdi and potatoes.
What Can I Replace the Tamarind Paste With?
If you can't find tamarind paste or make it from tamarind in the grocery store, you can substitute with brown sugar and a dash of vinegar or lemon juice.
What can I Use in Place of Jaggery?
If you do not have jaggery or cannot find it in your local markets, you can make a substitute using a ratio of 1 cup dark brown sugar and 2 teaspoons maple sugar to create 1 cup of jaggery.
In this recipe, I would use 1 tablespoon dark brown sugar with a drop of maple syrup.
What is Papdi Made Of?
- Whole wheat flour
- Salt
- Semolina
- Carom seeds
- Oil
- Water
What Goes Into Mint Chutney?
- Mint leaves
- Coriander leaves
- Salt
- Green chiles
- Tamarind
Ingredients for Mango Chutney
- Mango
- Jaggery
- Salt
Ingredients for Chaat
- Potatoes
- Chickpeas
- Curd
- Red chili powder
- Cumin powder
- Black salt
- Mint leaves and chutneys
Kitchen Tools
How do You Make Papdi Chaat From Scratch?
In a large bowl, whisk together the whole wheat flour, salt, semolina, and carom seeds.
Mix in the oil and stir until it becomes crumbly.
Add water, a tablespoon at a time, until a dough forms then set aside to rest for 15-minutes.
After 15-minutes, take small portions of the dough, and roll into small discs around 1 ½" in diameter.
Make indents on the rolled dough using a fork. This will keep the dough from puffing up too much while frying.
Heat at least 1" oil in a saucepan until 350°F.
Drop the dough rounds into the hot oil making sure not to crowd the pan, and fry until golden brown. Usually, less than 2 minutes per round is needed. Repeat until all dough is fried.
Remove from the oil and drain on paper towels.
How to Make Chutney's
In a small bowl, combine the mint leaves, coriander leaves, salt, green chilis and tamarind paste. Stir until well combined then set aside.
In a separate small bowl, mix together the mango, jaggery (sugar), and salt then set aside.
How to Assemble Papdi Chaat
In a bowl or plate, place a layer of papadis (fried disc) on the bottom.
Top the papdi with potatoes.
Then add chickpeas.
Pour a generous amount of curd over the top.
Then a dollop of mint chutney.
And a bit of mango chutney.
Sprinkle roasted red chili powder, cumin powder, and black salt over the top.
Garnish with mint leaves and onions and enjoy!
Chef's Tips
In the sweet chutney made with mangoes, it is traditional to use tamarind instead. However, since mango is more readily available, that is what is listed here. If you prefer, you can replace the mango with tamarind and add additional sugar to sweeten.
More Indian Recipes
If this recipe made your tastebuds happy, then you need to try some of our other delicious and popular recipes. Below are some of the best of our Indian recipes on the site for you to try!
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Indian Papdi Chaat Street Food Snack Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Deep fryer or deep skillet
- Slotted spoon
Ingredients
For Papidis
- 1 cup whole wheat flour
- 1 tsp salt
- ¼ cup semolina
- 1 tsp carom seeds
- 1 tsp Olive oil
- ⅓ cup water more or less as needed
- vegetable Oil for Frying
For Mint Coriander Chutney
- ¾ cup mint leaves chopped
- ¼ cup coriander leaves chopped
- ½ tbsp salt more or less to taste
- 2 to 3 green chiles diced
- 2 tbsp tamarind paste
For Mango Chutney
- ½ cup mango peeled and chopped
- 1 tbsp jaggery alternately use brown sugar
- Pinch salt
For Chaat (Topping)
- ¼ cup cooked cubed potatoes
- ¼ cup cooked chickpeas
- ½ cup curd or yogurt
- ½ tbsp red chili powder roasted
- 1 tbsp ground cumin roasted
- 1 tsp black salt
- 4 mint leaves
Instructions
How to Make Papdis
- In a large bowl, whisk together the whole wheat flour, salt, semolina, and carom seeds.
- Mix in the oil and stir until it becomes crumbly.
- Add water, a tablespoon at a time, until a dough forms then set aside to rest for 15-minutes.
- After 15-minutes, take small portions of the dough, and roll into small discs around 1 ½" in diameter.
- Make indents on the rolled dough using a fork. This will keep the dough from puffing up too much while frying.
- Heat at least 1" oil in a saucepan until 350°F.
- Drop the dough rounds into the hot oil making sure not to crowd the pan, and fry until golden brown. Usually, less than 2 minutes per round is needed. Repeat until all dough is fried.
- Remove from the oil and drain on paper towels.
How to Make Chutney's
- In a small bowl, combine the mint leaves, coriander leaves, salt, green chilis and tamarind paste. Stir until well combined then set aside.
- In a separate small bowl, mix together the mango, jaggery (sugar), and salt then set aside.
How to Assemble Papdi Chaat
- In a bowl or plate, place a layer of papadis (fried disc) on the bottom.
- Top with potatoes and chickpeas.
- Then pour over curd or yogurt.
- Add both chutneys, a bit of the roasted spices, and a few mint leaves and onion on top.
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