🥙 Papdi chaat
Papdi chaat is a North Indian street snack built on crisp fried wheat wafers called papdi. They are topped with boiled potato, chickpeas, cool whisked yogurt, sweet-sour tamarind chutney, fresh mint chutney and a shower of crunchy sev. Every bite is crunchy, tangy, sweet, spicy and cool at once. It is assembled just before eating so the papdi stay crisp.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 24 papdi (crisp wheat wafers)
- 2 potatoes, boiled and diced
- 200 g cooked chickpeas
- 300 g plain yogurt, whisked with a pinch of salt and sugar
- 4 tbsp tamarind chutney
- 3 tbsp mint chutney
- 1 tsp chaat masala and ½ tsp roasted cumin
- 4 tbsp sev
- Chopped coriander
Method
- Arrange the papdi on a plate.
- Top with the potato and chickpeas.
- Spoon over the yogurt, then drizzle with tamarind and mint chutneys.
- Sprinkle with chaat masala, cumin, sev and coriander.
- Serve immediately.
How to make it lighter
- Use fewer papdi and more chickpeas and potato — the wafers are fried.
- Go easy on the sev and sweet tamarind chutney; use extra mint chutney instead.
- Choose a low-fat yogurt for the topping.
History
Chaat is a family of savoury snacks closely associated with Delhi and Uttar Pradesh, sold from street carts and sweet shops. Papdi chaat is one of its most common forms and is eaten all over India today, especially as an evening snack.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →