Dahi Papdi 5/5 (1)

In India from North to South, East to West, Chaat has become an integral part of the cuisine.

Chaat, the word itself will take you to a different world where your diet resolutions stand no value. Chaat is everyone’s favourite, we can’t resist having it at anytime of the day. Though restaurants serve chaat, street vendor’s chaat touch your souls. Since I was brought up in a place called Sowcarpet in Chennai where there was a strong Marwari community from Rajasthan, street food was a part and parcel of my childhood. Still those flavours are lingering in my palette which I tried to reproduce it in this recipe. Hope I did justice to it.

Papdi or Papri chaat is a snack made of flat puris (papdis), stuffed with boiled potatoes and chickpeas, drizzled with three chaat chutneys namely Garlic chutney, Green chutney, Sweet dates tamarind chutney and sprinkled with spice mix and generously with sweet curd, garnished with pomegranate and sev. Other related form of this chaat are Sev puri chaat, Dahi sev puri with a mild variation. This is a complete package of tastes like sourness, spicyness and sweetness with a cold drizzle of sweet curd on a cruchy flat puri (papdi). Yup it’s a hearty fare to many. As I pen down this recipe I started craving for it,…🤤🤤🤤 that’s the true chaat love. Your diet guilt will come no way before your chaat craving. That’s the MAGIC…✨🎭🎭

You can be more creative with the ingredients while assembling and garnishing. I always have all these 3 chutneys, Garlic chutney, Green chutney, Sweet dates tamarind chutney in my freezer as it’s handy in many of the recipes. It can be stored for months in the freezer and can be defrosted and diluted whenever needed. Here I used the store bought papdis, I’ll soon share the homemade papdi recipe in my later posts. If you are looking for No Cook recipes, you have come to the right place…🤷 provided you have precooked your potatoes and channa.

Don’t forget to scroll down the Notes, you’ll have a bonus recipe under my Kitchen Secrets. My kitchen secret saves you when you are puzzled with leftovers. Every recipe in this blog has a surprise package in the kitchen secret which will definitely make you awestruck…😲. You’ll visualize how each leftover of that recipe transforms into an unimaginable dish, unleash your creativity and explore beyond your limits.

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Pressure cook or microwave the potatoes, peel it, mash it and add red chilli powder, cumin powder, amchoor powder, black salt and salt. Mix it and keep it aside.

Soak the White Channa / Chickpeas overnight, drain the water and pressure cook it with enough whistles for it to cook softly. (Number of whistles depending upon your cooker and the quality of channa you take). Once the pressure is released, drain the viscous water (aquafaba) from the channa and preserve it for later use (check notes). Check if it’s properly cooked, it should be mashed between your fingers. Add a tbsp of Green chutney and little salt. Mix it thoroughly and keep it aside.

Finely chop raw mango, coriander leaves and peel pomegranate seeds and keep it aside. Feel free to check the recipes for Green chutney,

Garlic / Lahsun ki chutney

and Sweet dates tamarind chutney

If your chutneys are too thick, dilute them with a little water and keep them in separate bowls. Mix all the spices given under Spice Mix and keep it aside. Beat the curd with a whisk along with sugar, salt to a smooth and creamy texture.

Now it’s assembling time. Keep all the chutneys, sev, chopped coriander leaves, raw mango, pomegranate seeds, Spice Mix, spiced potatoes, spiced chickpeas (channa) and the main ingredient papdi, everything ready on the work surface enabling quick assembly.

Take 6 papdis on a serving plate, place a little potato and channa on to it

Then add a few pieces of chopped raw mango and pomegranate seeds.

Slightly sprinkle the spice mix on top of it and start adding all the chutneys one by one.

Then add sev to it.

Similarly, assemble rest of the papdis with the same filling.

Drizzle the beaten curd on to the papdi generously,

Then add the 3 chutneys again.

Then sprinkle the spice mix, sev,

Finally with coriander and pomegranate.

Yummy finger licking papdi chaat is ready….serve immediately after assembling or it will turn soggy if served later.

Recipe Card

Prep time – 40 minutes

Cooking time – 0 minutes

Cuisine – Indian

Category – Snacks / Chaat

Serves – 4

Author – Manimala

Ingredients:

Papdi / flat puris –  25

Curd mix:

Beaten thick curd – 2 – 3 cups

Salt – 1 tsp

Sugar- 3 tbsps

For stuffing:

Boiled Potatoes – 1 cup

Red chilli powder – ¼ tsp

Cumin / Jeera powder – ¼ tsp

Salt – as required

Black salt – a pinch

Dry mango powder  / Amchoor powder – a pinch

Boiled Chickpeas / Channa – 1 cup

Green chutney – 1 tbsp

Salt  – to taste

Raw mango – ¼ cup

Pomegranate – 2 tbsps

Chutneys:

Green chutney – ⅓ cup

Sweet Dates Tamarind chutney – ⅓ cup

Garlic / Lahsun ki chutney – ⅓ cup

Spice Mix:

Red chilli powder – ½  tsp

Cumin / Jeera powder  (roasted )- ½ tsp

Salt – ¼ tsp

Black salt – ¼ tsp

Dry mango powder / Amchoor – ¼ tsp

Chat masala – ¼ tsp

For garnishing:

Sev – 1 cup

Pomegranate – ¼ cup

Coriander leaves- handful

Instructions:

1. Pressure cook or microwave the potatoes, peel it, mash it and add red chilli powder, cumin powder, amchoor powder, black salt and salt. Mix it and keep it aside.
2. Soak the White Channa / Chickpeas overnight, drain the water and pressure cook it with enough whistles for it to cook softly. (Number of whistles depending upon your cooker and the quality of channa you take).
3. Once the pressure is released, drain the viscous water (aquafaba) from the channa and preserve it for later use (check notes). Check if it’s properly cooked, it should be mashed between your fingers. Add a tbsp of Green chutney and little salt. Mix it thoroughly and keep it aside.
4. Finely chop raw mango, coriander leaves and peel pomegranate seeds and keep it aside.
5. Feel free to check the recipes for Green chutney, Garlic / Lahsun ki chutney and Sweet dates tamarind chutney using these hyperlinks.
6. If your chutneys are too thick, dilute them with a little water and keep them in separate bowls.
7. Mix all the spices given under Spice Mix and keep it aside.
8. Beat the curd with a whisk along with sugar, salt to a smooth and creamy texture. Now it’s assembling time:
   1. Keep all the chutneys, sev, chopped coriander leaves, raw mango, pomegranate seeds, Spice Mix, spiced potatoes, spiced chickpeas  (channa) and the main ingredient papdis, everything ready on the work surface enabling quick assembly.
   2. Take 6 papdis on a serving plate, place a little potato and channa on to it.
   3. Then add a few pieces of chopped raw mango and pomegranate seeds.
   4. Slightly sprinkle the spice mix on top of it and start adding all the chutneys one by one. Then add sev to it.
   5. Drizzle the beaten curd on to the papdi generously, then add the 3 chutneys, again sprinkle the spice mix, sev, coriander and pomegranate.
9. Yummy finger licking papdi chaat is ready….serve immediately after assembling or it will turn soggy if served later.

Notes:

• All the Chutneys can be made before hand and stored it in the refrigerator. The day of assembling, take it out half an hour before, dilute it if it is too thick before use.
• While serving each plate, you can manipulate the amount of chutneys and spice mix according to the individuals requirement, either spicy or sweet.
• Few steps are optional, like adding chilli powder and dry mango powder to potatoes, green chutney to the chickpeas (channa) and spice powder to sev. You can skip this step and add plain sev as well…I prefer the spicier taste, so preferred to have the stuffing spiced up rather than having plain.
• Also raw mango, pomegranate are optional still the sourness and sweetness of both elevates this chaat to the next level.
• This Spice Mix gives an extra zing to the chat…don’t miss it.
• Dahi / yoghurt / curd is the important ingredient, don’t use sour curd, use the fresh curd or laban (thick buttermilk) beat it to get a creamy texture and adding sugar enhances the flavour.
• You can replace channa with whole moong dal, moong sprouts or ragda.

Now time for my Kitchen Secrets….😉😍

I had excess chickpeas / channa (roughly 1 and half cups) left after chaat. I will take you to the food travel from Northern India to Middle East. Yes, from chaat’s leftover channa to Hummus, the famous Arabian mezze / dip. I assure you that once you try this recipe it’ll be regular in your à la carte.