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How to make Papdi Chaat

By Reshma Aslam
March 27, 2016 11:44 IST
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A delicious snack for your mid-meal hunger pangs.

Papdi Chaat


  • 30 to 35 small flat puris (available at any farsan shop)
  • 4 potatoes, boiled, peeled and diced
  • 2 cups thick sweetened yogurt
  • Juice of 2 lemons
  • 3 tsp chaat masala powder
  • 2 tsp roasted cumin powder
  • 2 tsp red chilli powder
  • Salt as per taste
  • 1 onion, chopped
  • 1 cup sev
  • ½ cup fresh coriander, chopped
  • 1 cup salted boondi (soaked in water for half an hour)
  • ¼ cup tamarind chutney
  • ¼ cup green chutney

How to make Tamarind Chutney


  • 50 gm tamarind
  • 200 gm jaggery
  • 1 ½ cup hot water
  • 1 tsp salt
  • 1 tsp rock salt
  • ½ tsp chilly powder
  • 1 tsp cumin powder
  • A pinch of fennel seeds


  • Soak the tamarind and jaggery in hot water for an hour.
  • Grind and sieve it
  • Add salt, rock salt, chilli powder and cumin powder and cook for 5 minutes.
  • Add fennel seeds and turn off flame.
  • When cool, put in airtight jar and store in refrigerator for future use.

How to make Green Chutney


  • 1 cup fresh coriander leaves
  • ½ cup mint leaves
  • 8 green chillies
  • 1 tbsp daliya (available in general stores)
  • 1 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • ½ cup water


Put all the ingredients in a mixie and grind it till it turns into a fine paste. Remove it and keep it in the fridge

Assembling Papdi Chaat

  • Take a large mixing bowl.
  • Arrange few puris nicely in the bowl, say around 10 puris
  • Now add diced potatoes over the puris.
  • Add the soaked boondis also over it (drain the boondis well before adding)
  • Now add the yogurt on the top
  • Add little tamarind chutney and green chutney on each puri
  • Sprinkle little lime juice and add sev and chaat masala, red chilli powder, cumin powder on each puri. Add chopped onions also.
  • Again repeat the same procedure and make one more layer of the above puris and ingredients on top.
  • Papdi Chaat is ready to to be served.

Photograph: Dhinal Chheda/Creative Commons

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Reshma Aslam