Delhi Papdi Chaat Recipe with step by step photos - This is a famous North-Indian street and fast food. Chaat, a Hindi word which literally means lick, is used to describe a range of snacks and fast food dishes; papdi refers to crisp fried dough wafers made from flours, oil with few herbs and spices.

In Papdi Chaat, the papdi's are served with boiled potatoes, boiled chickpeas, cold yogurt with few chutneys and topped with salt, chaat masala and sev.

I am from North India, chaat is very famous over there it was one of the best papdi chaat I had in Delhi. Living in Bangalore, I had papdi chaat often, but cannot forget the one I had in Chandni Chowk, Delhi which is world famous.

The whole process of preparing the papdi-chaat took a lot of time, the homemade chaat were so good, we could not resist having it. Me and my husband were fond of street food, we love street food, but in Bangalore there are so many sweet-savory shop, but didn't found the one which is according to our taste buds :( , so, we came to a conclusion that I made papdi chaat at home.

This is my first attempt to making "Papdi Chaat" along with everything is Homemade and Papdi too also and it comes perfect and yummy :), my husband really liked it and become a fan of homemade savory items rather than market one :D so decided to share this lovely recipe with you all.

They taste so delectable that you’ll fall in love with this savory chaat recipe. As a substitute for namkeen, you can also use boondi. Soak the boondis in water and then squeeze the water from the boondis, add these to the papdi chaat.

The chaat which were made at home were much better than the market shop ones. I don’t want to praise myself but that was our genuine feeling. The papdi made at home were more crispy and tasty.

Not that papdi chaat is difficult or time consuming. In this papdi chaat recipe, I have used all the ingredients are homemade except the namkeen sev and add it to the papdi chaat before you top it with the curd and the chutneys.

If you are looking for more yummy street food recipes from my blog, then do check

Sabudana Vada
savory kordois
Poha chivda
Namak Pare
Papdi
Masala Namak Pare

Let's begin step by step Delhi papdi chaat recipe process with pictures.

Ingredients :

For the Papdi chaat

Flat crisp papdi's/flour crispies - 24 (for 3 to 4 plates)
Cold smoothened curd/yogurt - 1 cup
Boiled and chopped potato - 1 large
Boiled chickpeas/kabuli chana/garbanzo beans - 1/2 cup
Finely chopped onion - 1 small (optional)
Chopped coriander leaves - 3 to 4 tbsp
Coriander chutney - 1/2 cup
Dates tamarind chutney - 1/2 cup
Red chili powder - 1 tsp
Cumin powder - 1 tsp
Chaat masala - 1 tsp
Black salt/rock salt or common salt - 1 tsp
Sev - 1 cup (optional)

For the Papdi

For recipe of papdi, please click the ----> Fried Papdi Recipe

For the Coriander chutney:

For recipe of chutney, please click the ----> coriander chutney's

For the sweet dates tamarind chutney:

Tamarind/imli - 1/2 cup
Seedless dates - 1/2 cup
Jaggery/gur - 1/2 cup
Dry ginger powder/saunth - 1/2 tsp (optional, I didn't use)
Coriander powder/dhania powder - 1 tsp
Fresh Roasted and Powdered Cumin powder/jeera powder - 1 tsp
Red chili powder - 1/2 tsp (optional)
Water - 2 cups
Black salt to taste

Making the sweet dates tamarind chutney:

1. Boil the tamarind and dates in water.
2. When they become soft add the jaggery and the spice powders and salt, cook further till the jaggery melts.
3. Switch off the burner and let the mixture cool.
4. Grind the chutney mixture to a smooth paste. Sieve the chutney through a strainer. Add more salt if needed.

Cooking the chickpeas:

If you wanna add chickpeas to the papdi chaat, then some effort is needed. You need to soak the chickpeas in enough water overnight or for a good 6-7 hours. Then cook or pressure cook the chickpeas with water and salt/black salt till it is completely cooked.

For assembling the papdi chaat:

1. Arrange the papdi's in a shallow bowl or plate.

2. Top the papdi's with boiled potatoes, chopped onions and boiled chickpeas.

3. Add generous amount of curd.

4. Add the green coriander chutney as much as you want.

5. Top up with the sweet dates tamarind chutney.

6. Sprinkle all the spice powder and garnish papdi chaat with chopped coriander leaves. At this point I wished I had fresh pomegranate to add to the papdi chaat. It would have added a lovely color and texture to the recipe.

7. Just to add some color and crispiness, I added sev… but its optional