Posted on 03/23/2022 at 03:00 PM by Madhu Gadia
Papdi Chaat Directions
See blog - Papdi Chaat: Indian Nachos.
Chaat is a food class in itself, unique to India. Chaat literally means "to lick"! Chaat is a concoction of various foods smothered with sweet and sour chutneys and spice blends. If I were to describe "papdi chaat" into a familiar dish, it would be similar to nachos. Start with papdi (like crackers) and layer on.
What makes a food chaat is not what it starts with but what goes on the top. Young or old, everyone loves chaat. Chaat never fails to get one's taste buds going.
Papdi chaat is a popular North Indian street food snack filled with a variety of mouth-watering textures and flavors. It consists of papdi (fried crackers), boiled chickpeas, potatoes, chutneys, and yogurt. Good tasting tamarind chutney is essential in this chaat.
Yogurt is a very critical ingredient in Papdi Chaat. Good quality, fresh plain yogurt makes all the difference in the taste of chaat. Avoid Greek yogurt for this recipe, as it is too thick.
60 papdi (see recipe)
1 can (16 oz.) chickpeas (1.5 cup cooked chickpeas)
2 potatoes (12 oz), boiled (1.5 cup diced)
2 cup plain yogurt
¼ teaspoon salt, for yogurt
¾ cup tamarind chutney (see recipe)
½ - 1 teaspoon cayenne powder, to taste
1 teaspoon roasted cumin powder
½ teaspoon salt, to taste
¼ cup fresh cilantro, finely chopped (optional garnish)
¼ cup pomegranate arils (optional garnish)
These steps can be done ahead of time.
Prepare or purchase papdi of choice. See recipe.
Papdi are crispy fried cracker-like rounds. They are made with flour and are about 2-inch circles. Depending on where you live, an Indian grocery store may carry prepared papdi. Since making papdi is time-consuming, I have found that fried crispy tortillas are a great and easy substitute. They taste great and remain crisp in the chaat. Decide for yourself what you would prefer to do.
Chickpeas, canned or fresh cooked (up to you). In this recipe, canned chickpeas work very well.
Prepare or purchase tamarind chutney. See recipe.
Good-tasting tamarind chutney is quintessential in this dish. Make your own or purchase chutney.
Boil potatoes until a knife pierces through. Do not overcook the potato. Remove from water and let cool.
Roast and grind cumin seeds:
Dry roast 2-4 tablespoons cumin seeds until fragrant and dark reddish-brown. Remove from heat. Cool completely.
Grind seeds in a spice (coffee) grinder. Store in a dry container.
Setting up the Papdi Chaat Station:
Peel and dice the potatoes into 1/3 - 1/2 inch pieces. Place in a bowl.
Drain canned chickpeas in a colander. Rinse in 2-3 changes of water. Drain and place in a bowl.
In a large bowl, add papdi.
In a bowl, whip yogurt until smooth. If the yogurt is very thick, add 1 tbsp water at a time until it reaches desired consistency. Mix with salt. Set aside.
In a small bowl, set up tamarind chutney.
Set up roasted cumin powder, cayenne, and salt in small bowls or shakers.
In a small bowl, add chopped fresh cilantro, if using.
In a small bowl, add pomegranate arils, if using.
Assemble Papdi Chaat
Assemble papdi chaat when ready to eat.
Arrange 10 papdi in a 7 - 8 inch plate.
Top papdi with ¼ cup chickpeas and ¼ cup diced potato.
Drizzle 1/3 cup yogurt.
Drizzle with 1 1/2 to 2 tablespoons tamarind chutney, to taste.
Sprinkle with salt, roasted cumin powder, and cayenne pepper (to taste).
Garnish with chopped cilantro and pomegranate, if desired.
Makes: 6 servings
Serving Size: 1 plate
Recipe By: Madhu Gadia, MS, RD. For more recipes and blogs, go to www.cuisineofindia.com.