Dahi Papdi(papri) Chaat is a popular Indian street food known for its sweet, tangy, and spicy flavours. It’s made with crispy papdis (fried flour crisps), tangy yoghurt, chutneys, and various toppings.
papdi chaat recipe
Dahi Papdi (Papri)Chaat is a quintessential Indian street food delicacy that tantalizes the taste buds with its vibrant flavours and textures. It’s a delightful amalgamation of crispy papdis, creamy yoghurt, tangy chutneys, and savoury and spicy toppings. This chaat is a sensory delight, offering a symphony of flavours with every bite.
Quality Control: You have complete control over the quality and freshness of the ingredients. You can select fresh vegetables, choose high-quality yoghurt, and control the amount of oil used to fry the papdis When making Dahi Papdi Chaat at home.
Hygiene: Homemade chaat ensures better hygiene than street food, where cleanliness standards may vary.
Healthier Options: By making Dahi Papdi Chaat at home, you can opt for healthier alternatives such as baked papdis, low-fat yoghurt, and reduced-sugar chutneys, making it a nutritious snack or meal option.
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🌿 Ingredient Notes for Dahi Papdi chaat recipe Recipe
Papdi – You can also make Papdi at home, grocery stores or online grocery portals.
Yoghurt – Top the chaat with yoghurt (dahi, curd), whisked with sugar and black salt.
Whisking the fresh yoghurt with some sugar elevates its taste a lot. Do not skip this process.
Chutneys – This chaat uses Green Chutney and sweet Tamarind Chutney.
Boiled Potatoes & Black Chickpeas – The crispy puris are topped with boiled and cubed potatoes and black chickpeas, adding a nice bite to the chaat.
Sev (Thin Gram Flour Noodles) – The sev used to top the chaat is very fine and is called nylon sev. It is easily available in grocery stores or online.
Others – You will also need salt, red chilli powder, roasted cumin powder, chaat masala, black salt, black pepper powder, coriander and pomegranate aril.
FAQ Related to dahi papdi chaat recipe
Yes, you can use store-bought papdis.
Yes, you can make a healthier version of the chaat by using baked papdis instead of fried ones, using low-fat yoghurt, and incorporating more fresh vegetables like cucumber, carrots, and bell peppers as toppings
Yoghurt is a key component of Dahi Papdi Chaat, you can make variations of the chaat without yoghurt by using alternatives like hung curd, sour cream, or vegan yoghurt.
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ðŸ’Suggestions and Tips
- You can adjust the spice levels according to your preference by adding more or less chilli powder and chutneys.
- Well, whisk the curd to get a smooth and creamy texture.
- If using homemade yoghurt, make sure it is not tangy.
- You can store leftover green and tamarind chutneys in the refrigerator for later use.
- Customize the toppings according to your taste. Some people also like to add boiled chickpeas or sprouts for extra protein.
- Serve immediately after assembling to enjoy the crispiness of the papdis.
Variations
Dahi Papdi Chaat is a versatile dish, and there are many variations you can try to suit your taste preferences or to experiment with different flavours. Here are some popular variations:
- Aloo Papdi Chaat: Add boiled and diced potatoes on top of the papdis with yoghurt and chutney, potatoes add a creamy texture and make the chaat more filling.
- Dahi Bhalla Papdi Chaat: You can also Incorporate soft and spongy dahi bhalla along with papdis.
- Fruit Papdi Chaat: Include fresh fruits like diced mangoes, apples, pomegranate seeds, or grapes with the traditional chaat ingredients. The sweetness of the fruits complements the tanginess of the yoghurt and chutneys, creating a refreshing twist.
- Sprout Papdi Chaat: Add sprouted lentils or beans such as mung beans, chickpeas, or black gram to the chaat for a healthy and nutritious variation. Sprouts add a crunchy texture and boost the protein content of the dish.
- Paneer Papdi Chaat: Replace some or all of the yoghurt with crumbled paneer (Indian cottage cheese). Paneer adds a creamy texture and a subtle nuttiness to the chaat.
- Ragda Papdi Chaat: Top the papdis with spicy Ragda (a curry made from white peas or chickpeas) with yoghurt and chutneys.
- Corn Papdi Chaat: Use boiled or roasted corn kernels as a topping with the traditional ingredients.
Serving Suggestions:
- Dahi Papdi Chaat is served immediately once assembled, ensuring that the papdis retain their crispiness and the flavours remain vibrant. It is typically enjoyed as a snack or appetizer, savoured leisurely while relishing the interplay of flavours and textures.
Chilled Beverages: Pair Dahi Papdi Chaat with chilled beverages such as sweet lassi, buttermilk, or jaljeera (a spiced Indian drink). These drinks help balance the spiciness of the chaat and provide a refreshing contrast.
Serve Immediately: Dahi Papdi Chaat is best enjoyed immediately after assembling to retain the crispiness of the papdis. Serve it fresh and hot for the best taste and texture.
Individual Servings: Consider serving Dahi Papdi Chaat in individual portions or small bowls. This makes it easier for guests to enjoy without the toppings getting mixed up.
Variety of Toppings: Offer a variety of toppings such as boiled chickpeas, sprouts, grated carrots, or even some crunchy bhujia (fried Indian snack). This allows people to customize their chaat according to their taste preferences.
Storage Suggestions
- Refrigeration: If you have assembled the chaat but have leftovers, you can store them in an airtight container in the refrigerator. Always consume the refrigerated chaat within a day or two for the best taste and texture.
- Separate Components: To maintain the crispiness of the papdis always Keep the papdis in an airtight container at room temperature. Store the yoghurt and chutneys separately in the refrigerator. When ready to serve, assemble the chaat by adding the toppings onto fresh papdis.
- Toppings: If you have leftover toppings such as chopped potatoes or coriander leaves, store them separately in airtight containers in the refrigerator. These toppings can usually last a day or two when stored properly.
- Chutneys: Green chutney and tamarind chutney can be stored in clean, airtight jars in the refrigerator for up to a week and use clean spoons when scooping out the chutneys to prevent contamination.
- Avoid Mixing: Don’t mix the yoghurt and chutneys with the papdis until you’re ready to serve. Mixing them too far in advance can lead to soggy papdis.
- Serve Chilled: If you’ve refrigerated the components, allow them to come to room temperature for a few minutes before serving. This will help enhance the flavour.
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Dahi Papdi (Papri)chaat Recipe Step by step with Photo
Yoghurt Preparation
- Add yoghurt, black salt and sugar to a mixing bowl and whisk well, until the sugar is dissolved.
Masala preparation
- Mix all the spices(Chaat masala, Roasted Cumin Powder, Black Pepper, Red chilli Powder, Black Salt and Salt )in a bowl.
Papdi Assembly
- Arrange papdi on a serving plate and Top them with Prepared sweet yoghurt
- Sprinkle some prepared Masala and pour tamarind & Green Mint Coriander chutney on papdi.
- Now, Top them with potatoes, black chickpeas and Crushed Papdi.
- Sprinkle Prepared Spice mixture and pour with Sweet curd over them.
- Drizzle coriander mint chutney and tamarind chutney on top.
- Garnish with coriander, pomegranate seeds, and fine sev. Serve immediately.
🧾Recipe Card
Dahi Papdi chaat recipe(indian street style chaat)
Materials
For Yoghurt Prepration
- 2 cup plain yoghurt dahi, curd (chilled)
- 2 tsp white sugar powdered or granulated
- 1/4 tsp black salt
For papdi masala
- 1/2 tsp chaat masala powder
- 1/2 tsp red chilli powder
- 1/4 tsp salt or to taste
- 1/2 tsp roasted cumin powder
- 1/2 tsp black salt
- 1/2 tsp black pepper
Papdi Assembly
- 20-25 pieces of papdi
For Topping
- 1/4 cup cooked black chickpeas
- 1 cup coriander mint chutney
- 1 cup tamarind chutney
For Garnish
- 1 medium boiled and cubed potatoes
- 2 tbsp chopped coriander fresh cilantro leaves
- 2 tbsp pomegranate seeds
- ¼ cup fine sev
Instructions
Yoghurt Preparation
- Add yoghurt, black salt and sugar to a mixing bowl and whisk well, until the sugar is dissolved.
Masala preparation
- Mix all the spices(Chaat masala, Roasted Cumin Powder, Black Pepper, Red chilli Powder, Black Salt and Salt )in a bowl.
Papdi Assembly
- Arrange papdi on a serving plate and Top them with Prepared sweet yoghurt
- Sprinkle some prepared Masala and pour tamarind & Green Mint Coriander chutney on papdi.
- Now, Top them with potatoes, black chickpeas and Crushed Papdi.
- Sprinkle Prepared Spice mixture and pour with Sweet curd over them.
- Drizzle coriander mint chutney and tamarind chutney on top.
- Garnish with coriander, pomegranate seeds, and fine sev. Serve immediately.
Video
Notes
Yoghurt: A layer of smooth and creamy sweet yoghurt is spread over the papdis, acting as a cool and refreshing base for the chaat. The yoghurt contrasts with the crunchy papdis and gives a tanginess to the chaat.
chutneys:
The two primary chutneys used in this chaat are green and tamarind chutney. The green chutney, prepared from fresh coriander, mint, green chillies, and spices, adds a vibrant freshness and spiciness to the chaat. On the other hand, the tamarind chutney, prepared from tamarind pulp, jaggery sugar, and spices, contributes a sweet and tangy flavour profile, balancing the heat from the green chutney. Toppings and Garnishes:
Common toppings include finely chopped vegetables like onion, tomato, and potatoes. Lentils like chickpeas, black grams or moong dal, and Fruits like pomegranate and coriander add a refreshing crunch and a burst of freshness to the chaat. Additionally, savoury elements in this chaat are chaat masala, roasted cumin powder, red chilli powder, and black salt sprinkled generously over the chaat, imparting layers of complexity and depth to the flavours.
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