Aloo Papdi Chaat Recipe | Indian Street Food | Chaat Recipe | Aloo Papdi Chaat Recipe in English

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!

Papdi Recipe: Coriander & Mint Chutney Recipe: Date & Tamarind Recipe

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!!