Chaat Recipe
Meals commence with Papads, Chaat and Bitings, before Kebabs, Matka and Karahi, followed by Biryani and Pilau.
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Ingredients
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Base & Crisps
Potato & Chickpea Mixture
Chutneys & Yogurt
Toppings & Garnishes
Method
Base & Crisps
- 1
Prepare oil and papdi
Pour 400–500 ml vegetable oil into a deep pan and heat over medium-high heat until it reaches 175–180°C (350–360°F). Test with a small piece of papdi — it should sizzle immediately and puff slightly. Fry papdi in small batches (4–6 at a time) for 20–40 seconds until crisp and lightly golden. Remove with a slotted spoon, drain on paper towels and let cool. Keep covered in an airtight container if not using immediately to preserve crispness.
Potato & Chickpea Mixture
- 2
- 3
Season and lightly sauté
Cut the cooked potatoes into bite-sized cubes. Heat 2 tablespoons oil in a wide skillet over medium heat. Add the potato cubes and the drained canned chickpeas. Sprinkle 1.5 tsp salt, 1 tsp turmeric, 1 tsp red chili powder, and 1 tsp chaat masala over them. Sauté for 4–5 minutes, tossing gently until the potatoes get a little color and the chickpeas are heated through. Taste and adjust salt. Finish with 1 tablespoon fresh lemon juice. Remove from heat and set aside to cool slightly.
Chutneys & Yogurt
- 4
Make the tamarind chutney
In a small saucepan combine 3 tbsp tamarind paste with 120 ml water and 2 tbsp brown sugar (or jaggery). Bring to a gentle simmer and cook 4–6 minutes until slightly thickened. Stir in 1/2 tsp roasted cumin powder and 1/4 tsp salt. Taste — it should be sweet, tangy and slightly spicy. Adjust sugar or water to reach a sauce-like consistency. Remove from heat and let cool.
- 5
- 6
Toppings & Garnishes
- 7
Prepare fresh toppings
Finely chop 1 cup red onion, 1 cup tomato and roughly chop 1 cup fresh coriander. If using roasted peanuts whole, coarsely chop about 3/4 cup. Remove pomegranate arils and measure 1 cup. Finely chop 1 green chili for extra heat if using.
- 8
Toast peanuts (optional)
If peanuts are raw, heat a small dry skillet over medium heat and toast peanuts until fragrant and lightly browned (3–4 minutes), stirring frequently. Let cool, then chop coarsely.
- 9
Assembly — individual or platter
To assemble papdi chaat for 6 (approx. 4 papdi per person): place 3–4 papdi arranged on each serving plate or make a single large platter with all papdi spread out. Spoon 2–3 tablespoons of the potato-chickpea mixture over each papdi (or distribute evenly over the platter). Drizzle 2–3 teaspoons tamarind chutney and 1–2 teaspoons mint-coriander chutney over each portion. Spoon or pipe about 2–3 tablespoons whisked yogurt on top (adjust for desired creaminess). Sprinkle chopped onion, chopped tomato, roasted peanuts, a generous pinch of sev (about 2–3 tbsp per serving), and pomegranate arils. Finish with a light dusting of roasted cumin powder (about 1/4 tsp per serving), 1/8–1/4 tsp red chili powder, 1/4 tsp chaat masala, and a small pinch of black salt if using. Garnish with chopped coriander and a wedge of lemon on the side. Add finely chopped green chili sparingly for those who want more heat.
- 10
