No matter which corner of the world you travel to, you are bound to run into an Indian. We are everywhere. The truth is we are dreamers, who will go to any place and any lengths in pursuit of our dreams. We face challenges and uncertainty with hope and hard work. We miss our home and our country a lot, but that will not stop us from achieving our dreams. Missing our home and our country is what drives us towards excellence. Because we want to be successful and then one day when we have seen it all and achieved our dreams, go back to our home. This nostalgia for home is most visible in us, when we talk about food. Because food is what ties us back to the memories, of family, friends and the good times we had. Nothing brings out that nostalgia of home more than ” Chaat “. The savory, spicy and wickedly delicious street food of India. ” Chaat ” is a generic name given to this category of delicacies, that come in a variety of textures, flavors and countless regional variations. Its a kaleidoscope of color, taste and spice. Though chaat is found across India, Delhi , Lucknow and the ancient town of Haridwar / Varanasi in northern India are considered to be the places to find some of the best chaat. I could write an entire book just about the thousands of recipes, but I will list a few of my favorites.
I love today’s recipe – Papdi chaat. It is one of my favorites. I also love another variation of this called the dahi papdi, a yogurt sauce based variation. A plate of pani – puri can be used to make the husband do pretty much anything that needs to be done. A friend of mine would gladly kill someone for a plate of bhel puri. I can go on and on, but I guess you get the picture.
The main flavor comes from the various sauces and condiments that accompany the chaat. The most common being mint coriander chutney and the Tamarind chutney. Yogurt and spiced water are some other variations. I hope you try this recipe and I will be waiting for your comments and stories of your favorite street food from your home 🙂
Here are the ingredients and the recipe for Papdi chaat. I would be soon posting separate recipes for both tamarind date chutney and mint coriander chutney.
- 5-10 Papdi (Gram flour crisps)
- 1 cup Yogurt / Curd ( Chilled)
- 2 Golden potatoes ( Medium size)
- 1 cup Chickpea / Garbanzo beans
- ½ cup Red onion (Diced)
- ¼ cup Coriander / Cilantro leaves
- 1 tsp Red chili powder
- 1 tsp Cumin powder
- 1 tsp Chaat masala
- 1 Lemon / Lime juice
- ¾ cup Sev (Fine)
Mint Coriander Chutney
- 1 cup Pudhina / Mint leaves
- ½ cup Coriander / Cilantro leaves
- 1 Green chili / Hot Thai chili
- 1 tsp Sugar
- ½ Lime / Lemon juice
Tamarind Date Chutney
- ½ cup Tamarind (Fresh)
- 10-15 Dates (Pitted / Seedless)
- ¼ cup Jaggery (Grated)
- ½ inch Ginger root / 1 tsp Dried ginger powder
- ½ tsp Coriander powder
- ¼ tsp Fennel seeds
- ½ tsp Cumin seeds
- ¼ tsp Red chili powder
- Black salt or Regular salt
Serving size 4-5
Cook time 20-30 min
Prep time 20 min
Passive time 20 min
Recipe level Intermediate
Spice level 4 (On a scale of 1 to 6)
Shelf life Serve immediately
Serving suggestion Chilled / Room temperature
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- Soak the chickpea overnight in water for 6-8 hrs and boil the next day for 15-20 min . I used canned chickpea for this recipe.
- Boil for 15 – 20 min on medium heat.
- Peel the skin of potatoes.
- Cut into cubes and boil on medium heat for 15 min.
- Arrange the papdi in a plate or bowl.
- Whisk the yogurt to a creamy consistency.
- Finely dice the onions.
- Roughly crush the boiled potatoes.
- Add it on each papdi.
- Add boiled chickpea.
- Add yogurt on the top.
- Add the green chutney according to your taste.
- Top it with sweet tamarind date chutney.
- Add diced onions.
- Sprinkle red chili powder, cumin powder and chaat masala as per you liking.
- Add sev and chopped coriander leaves.
- Serve immediately as the papdi would become soggy over time.
- Adding chopped tomatoes is optional.
- Use thin sev for this recipe.
Hope you have an amazing day !