Intro: A Street-Style Explosion of Flavour
Every bite of papdi chaat tells a story — of chaos, color, and chaatwalas juggling chutneys faster than we blink. It’s the kind of snack that brings people together at stalls, on rooftops, or during festive evenings.
For me, it’s also a creative outlet — building layers of texture and flavor over a plate of crisp puris is nothing short of edible art.
Ingredients:
For the Papdi (or use store-bought):
1 cup maida (all-purpose flour)
1 tbsp semolina (optional, for crispiness)
1 tbsp oil
A pinch of salt
Water to knead
Oil for deep frying
Toppings:
1–2 boiled potatoes, chopped
¼ cup boiled chickpeas or white peas
½ cup whisked curd (chilled, lightly sweetened)
2 tbsp tamarind chutney
2 tbsp green chutney (mint-coriander)
1 tsp chaat masala
1 tsp roasted cumin powder
Salt to taste
Fresh coriander leaves
Nylon sev or bhujia
Pomegranate (optional)
Steps:
1. Make the Papdi (If Homemade)
Knead a firm dough with flour, semolina, salt, oil, and water.
Roll out and cut into small discs.
Prick with a fork and deep fry until golden and crisp.
2. Prep the Elements
Boil and chop potatoes, boil chickpeas.
Chill and whisk curd with a pinch of sugar and salt.
Keep both chutneys ready.
3. Assemble the Chaat
On a plate, layer:
Papdis
Boiled potatoes + chickpeas
Whisked curd
Tamarind + green chutney
Sprinkle chaat masala, cumin powder, and salt
Top with sev, coriander, and pomegranate (optional)
Serving Tip:
Serve immediately after assembling so the papdi stays crunchy! Best enjoyed fresh and cold.
Why I Love It
Papdi Chaat is a celebration on a plate. It’s not just food — it’s texture, temperature, and taste dancing together.
The Pinch of Masala 