With a flavor explosion in every bite, Papdi Chaat is crunchy wheat chips topped with creamy potatoes, dressed with cooling yogurt, spicy, bright green chutney, sweet-tangy tamarind chutney, crunchy sev, and ground spices. A delicious appetizer, snack, or light vegetarian meal that is easy to prepare and quick to assemble.
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Papdi Chaat is one of those street food favorites I keep coming back to—crunchy, tangy, sweet, and spicy all in one irresistible bite. It all begins with papdi, crisp wheat crackers you can easily find at Indian grocery stores, layered with spiced potatoes, chutneys, creamy yogurt, chickpeas, finely chopped onions and tomatoes, and topped with a sprinkle of sev for that perfect crunch.
It is the kind of snack that’s impossible to eat neatly, and that is part of the fun. If you love dishes like Bhel Puri, Dahi Puri, or Ragda Patties, this one deserves a spot on your chaat lineup.
Ingredient Notes
Papdi – These crunchy whole wheat crackers are the base of the chaat. You can find them in any Indian grocery store, and they add the perfect crispy texture. For extra crunch, you can lightly toast them in the oven before assembling.
Potatoes – Steam, peel, and dice the potatoes into small cubes. Make sure they are fully cooked but not too soft, so they hold their shape when layered. You can also add rinsed and drained canned chickpeas over potatoes if you like, for a hearty meal
Yogurt (Dahi) – Use plain yogurt, lightly sweetened with a pinch of salt and sugar. Whisk it until smooth so it drizzles easily over the chaat and brings a cooling, creamy balance. Creamy plain full-fat yogurt works the best. You can also use dairy-free yogurt as a vegan option
Chutneys – cilantro mint chutney for spice and tamarind chutney for sweetness and tang. You can adjust the quantities to suit your taste!
Sev – These thin, crispy chickpea noodles add a wonderful crunch. Look for fine Sev in Indian grocery stores and sprinkle it generously just before serving.
How to make Papdi Chaat
- Add salt and sugar to the yogurt and whisk together to combine into a smooth, pourable consistency. Arrange the Papdi in a single layer on a serving platter.
- Place 3 to 4 pieces of potato in the center of each Papdi
- Pour the prepared yogurt over the Papdi
- Drizzle over green chutney
- Drizzle tamarind chutney on top
- Sprinkle over the chili powder, chaat masala, and black salt
- Next, sprinkle the sev all over
- Garnish with pomegranate seeds and cilantro
Serving
Papdi Chaat is best enjoyed right away, as once the toppings go on, the papdi can quickly lose its crunch. For parties or gatherings, prep all the components ahead of time and keep them in individual bowls (just like in the ingredient photo above). When it's time to eat, either assemble the chaat just before serving or let everyone build their own. It’s a fun, interactive way to serve—and your guests can customize it just how they like, whether that means extra yogurt, a splash more tamarind chutney, or a fiery kick of green chutney!
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Papdi Chat
Recipe Video
Ingredients
- 14 papdi
- 1 small potato red or russet potato, boiled, peeled, and diced small
- ½ cup yogurt plain yogurt
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- 2 tablespoons green chutney
- 2 tablespoons tamarind chutney
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala
- ½ teaspoon black salt optional
- ¼ cup sev
- 2 tablespoons pomegranate seeds
- 2 tablespoons cilantro chopped
Instructions
- Add salt and sugar to the yogurt and whisk together to combine into a smooth pourable consistency
- Arrange the Papdi in a single layer on a serving platter
- Place 3 to 4 pieces of potato in the center of each papdi
- Pour the prepared yogurt over the Papdi, If you have extra you can pour more in the end
- Next, add a few drops of green chutney over the top followed by the tamarind chutney
- Sprinkle over the chili powder, chaat masala, and black salt.
- Next, sprinkle the sev all over and garnish with pomegranate seeds and cilantro.
Notes
- Creamy plain full-fat yogurt works the best. You can also use dairy-free yogurt as a vegan option
- Add rinsed and drained canned chickpeas over potatoes if you like
- For a gluten-free Papdi Chaat, use Tostistos corn scoops instead of Papdi
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