Name: Papdi Chaat
Prep time: 15 min
Total time: 495 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 14 Crispy Papdi, store-bought flat crisp puris; 2 Potato, boiled, peeled, and finely chopped; ¼ cup White Chickpeas, kabuli chana or kala chana, soaked and boiled (optional); 1½ cup Indian-Style Yogurt, thick, whisked until smooth, sweetened and chilled; 4 tbsp Tamarind Chutney, sweet meethi chutney; 3 tbsp Green Chutney, spicy mint-coriander base; 1 Onion, finely chopped; 1 Tomato, finely chopped, deseeded; 1 tsp Ground Cumin, roasted; 1 tsp Chaat Masala; ½ tsp Red Chilli Powder; ½ tsp Black Salt, kala namak; ½ cup Nylon Sev, fine nylon variety, for garnish; 2 tbsp Pomegranate Seeds, for garnish; 2 tbsp Coriander Leaves, chopped

8 hr 15 mintotal

15 min hands-on8 hr hands-off

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Arrange the crisp papdis in a single layer on a wide serving plate.
Top each papdi with a portion of the finely chopped boiled potatoes and the prepared boiled chickpeas.
Sprinkle the finely chopped onions and tomatoes evenly over the potatoes.
Lightly sprinkle a pinch of black salt, chaat masala, and roasted cumin powder over the dry ingredients.
Generously pour the chilled, sweetened whisked curd over all the papdis. They should be thoroughly drenched.
Drizzle the sweet tamarind chutney and the spicy green chutney heavily over the yogurt layer.
Dust another layer of roasted cumin powder and red chilli powder for an attractive visual pop and flavor.
Shower the entire plate completely with the fine sev so it adds a massive crunch to every bite.
Garnish with fresh pomegranate seeds and finely chopped coriander leaves.
Serve immediately so the papdis retain their crunch at the bottom.

How to tell it's done

A sensory explosion: shattering base crunch, cold and creamy sweetened yogurt, fluffy potatoes, and a topping loaded with crispy sev and juicy fruit pops.

Getting it right

Tip

The yogurt MUST be thick, chilled, and slightly sweetened. Watery or sour yogurt will immediately ruin the entire dish, making the papdis soggy and unappetizing.

What to serve it with

A visually stunning centerpiece for any Indian party, festival, or evening craving. Best enjoyed completely cold.

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Ingredients