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Dahi Papdi Chaat Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Dahi Papdi Chaat

Dahi Papdi Chaat

Chaat is a savoury snack and popular Indian street food. A variety of different chaats are not only cold on the streets by hawkers but are also prepared at home.

We are going to prepare one such popular North-Indian chaat called dahi papdi chaat today. It has papdi or deep-fried flour crispies as one of its main ingredients, Dahi or yoghurt is the other main ingredient along with a variety of spices and chutneys which make this chaat very flavourful.

Do try it and share your feedback.


Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

1 serving

Ingredients (as needed)

  • 6-7 papdi + 1 papdi for crushing
  • boiled & hand crushed potatoes, as needed
  • chopped onions
  • chopped tomatoes
  • kala namak/black salt
  • chaat masala
  • red chilli powder
  • hari chutney/mint chutney
  • imli-gud/tamarind jaggery chutney
  • chopped hara dhania/cilantro
  • whisked dahi/yoghurt
  • bhuna jeera/roasted cumin seed powder
  • nylon sev/any namkeen you have at hand
  • anar ke dane/pomegranate pearls

Instructions

  1. Arrange the papdis in a serving dish and put then top with potato, chopped onion, chopped tomato, kala namak, chaat masala, red chilli powder, hari chutney & imli chutney. Crush 1 papdi over this and sprinkle some hara dhania then pour the whisked dahi over this. Sprinkle some bhuna jeera powder & red chilli powder then the hari chutney, imli chutney, nylon sev and pomegranate pearls.
  2. Serve the dahi papdi chaat immediately else it will turn soggy soon.

Dahi Papdi Chaat Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 07, 2020:

Thank you, Nithya.

Nithya Venkat from Dubai on October 05, 2020:

Delicious and refreshing, will try out this recipe. Thank you for sharing.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

I totally agree with you, Flourish. Fortunately, I love eating foods from different cultures and really like most of them. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 25, 2020:

Thank you, Lakshmi.

Lakshmi from Chennai on September 22, 2020:

Hi Rajan Singh Jolly, the recipe looks simple and yummy.

FlourishAnyway from USA on September 21, 2020:

Oftentimes people assume they would not like certain foods, particularly from other countries. However when I traveled to Peru I tasted many of the dishes there and was astounded at how good they were. Sometimes it just takes setting aside preconceived notions. You cook with many ingredients I have never heard of.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 21, 2020:

I am glad you enjoy learning about these Indian foods, Pamela. Thanks for being a regular here.

Pamela Oglesby from Sunny Florida on September 20, 2020:

This is another attractive dish but I lso didn't know what papdi. I like learning about dishes that are new to me. This one looks very good, Rajan. Thanks for sharing this unique recipe and I am going to get to a specialty store in the near future.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 19, 2020:

Appreciate your comments, Linda. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 19, 2020:

Thank you, Peggy.

Linda Crampton from British Columbia, Canada on September 19, 2020:

By reading your recipe articles, I've discovered that there's a world of ingredients that I've never heard of or used before, such as papdi. I'm enjoying the process very much. I'm hoping to find some of the ingredients in specialty food stores near my home. Your recipe sounds tasty.

Peggy Woods from Houston, Texas on September 19, 2020:

I had to look up the meaning of "papdi" and learned that it is a deep-fried, small crisp flour cracker. No wonder that it would get soggy if not eaten quickly. Thanks for another unique-sounding recipe. It is colorful with those pomegranate seeds sprinkled over the top.