Aloo Papdi Chaat is a crispy, spicy, tangy and yoghurt-based Indian Street Food that is very easy to put together once you have the basic ingredients ready. And if you're vegan, just try it using vegan yoghurt!
I like to have my Papdi and Chutneys handy so I can prepare this whenever I feel like a treat. I'll put my recipe video links below for each of these.
If you love Indian Street Food, you'll love this dish! Definitely give it a go! ENJOY!
Aloo Papdi Chaat Recipe Cooking Time: 15 Minutes (Approx)
Makes 1 Plate of Aloo Papdi Chaat INGREDIENTS
12-14 Papdi
2-3 TBSP Coriander & Mint Chutney
2-3 TBSP Date & Tamarind Chutney
1/4 Cup Yoghurt
Salt to taste
Roasted Ground Cumin Powder to taste
Sugar (optional)
Chaat Masala to taste
1/2 Boiled & Peeled White Potato, Cubed
2-3 TBSP Black Chickpeas, Tinned, Drained & Rinsed
1/4 Red Onion, Finely Chopped
2 TBSP Chopped Coriander
2 TBSP Nylon Sev (optional)
Handful of Pomegranate Seeds
METHOD
Prepare the Papdi, Coriander & Mint Chutney and Date & Tamarind Chutney per my recipe videos.
Tip: Having these ready will make this recipe easy any time you feel like it!
Boil the White Potatoes in salted water. Cool then peel and cube them.
Tip: Use White Potatoes as they have a much better texture than Red Potatoes, which turn gluey when boiled in their skin.
Make the Yoghurt mixture pourable by adding a little water to it. Don't make it too runny.
Add a little Roasted, Ground Cumin Powder and some Salt to the Yoghurt. If you like, you can even add some Sugar to this.
Add a little water to the Chutneys if they seem too thick. You want them just pourable.
Drain and rinse the tinned Chickpeas. Keep aside.
Tip: You can use white Chickpeas if Black Chickpeas are not available.
Chop the Onions and Coriander.
In a large bowl, mix the Potatoes, Chickpeas, Onions and Coriander. Add some Salt to this.
Tip: Make sure there is a 50:50 balance of Potatoes and Chickpeas.
Tip: You can prepare everything up until this point, but plating should be done just before serving so the papdi stay crisp.
Plating
Place the Papdi on the plate.
Drizzle a little yoghurt mix on top.
Sprinkle with Chaat Masala.
Drizzle a little of the Chutneys on top.
Add the Potaoe & Chickpea Mix.
Drizzle plenty of yoghurt mix on top.
Sprinkle with a good pinch of Chaat Masala.
Drizzle both of the Chutneys on top.
Sprinkle with Sev.
Top with Pomegranate Seeds.
ENJOY!!
