Homemade Papdi Chaat

Papdi Chaat is a one of India’s most beloved street foods. It’s layered with papdi (crisps), yogurt (we are using dairy free), potatoes, chickpeas, and a combination of mouth watering chutneys. I’ve taken the popular chaat recipe and made it oil free, sugar, free, and 100% vegan. It’s super easy to make with simple and healthy ingredients.

Papdi chaat is one of my favorite comfort foods; every bite is so satisfying and reminds me of India each time. India is very popular for its aromatic foods, spices, and my favorite part (the shopping). I remember going to India to do the shopping for all my wedding outfits and when we’d be out all day, street food is our best friend. It’s literally on every street and every corner, I loved it.

Even though the papdi in this recipe is baked, not fried – it’s still so crispy and has that perfect crunch you need in this dish.

I’ve broken the recipe down into 4 steps: making the papdi, making the chutney, making the potato and chickpea mixture, and finally the assembly. Hopefully that makes it easier to follow 🙂



Making the Papdi
  • 1 cup wheat flour
  • 2 tbsp semolina
  • salt to taste
  • 1 tbsp carrom seeds
  • water as needed
Tamarind Date Chutney:
  • 1/2 cup tamarind
  • 1/2 cup pitted dates (about 5-6 pieces)
  • 1 cup agave nectar
  • 1/2 tsp ginger powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
Making the potato and chickpea mixture:
  • 2-3 potatoes - boiled
  • 1 cup cooked chickpeas
  • Salt to taste
  • 2.5 tbsp chopped onions
  • 2 tbsp chopped cilantro
  • 1/2 jalapeno pepper - chopped
  • 1/2 tbsp garam masala
  • 1/2 tbsp coriander poweder
  • 1/2 tbsp chaat masala
  • 1 tsp red chili powder (if you want to make it spicy)



Off On

  1. Step 1 - Making the Papdi
    Add the wheat flour, semolina, salt, and carrom seeds into a bowl and combine.
  2. Slowly add water at at time to knead and form a soft dough (it shouldn't be too firm or too soft).
  3. Rest the dough for 20-25 minutes
  4. Lightly flour your surface with some flour and take about 1/4 of the dough at a time. Roll it out into a thin disc (almost like a roti) - don't worry about making a perfect circle, as we will be cutting out of it anyway. Keep it about 1-1.5" thick.
  5. Using a small cookie cutter, cut out round discs and place them on a baking sheet (no oil needed)
  6. Lightly pierce each disc with a fork and bake in the oven at 375 for 13 minutes.
  7. Let cool and keep aside until ready to assemble
  8. Step 2 - Making the Chutney
    The two chutneys required for this recipe are tamarind/date chutney and coriander/mint chutney. You can find the recipe for my coriander mint chutney here.
  9. Traditionally, tamarind date chutney is made with jaggery (unrefined cane sugar), but we will be replacing that with agave nectar to keep it sugar free.
  10. Soak the tamarind in about 2 cups of water and set aside

  11. In a medium saucepan, bring 1 cup of water to a boil and add the dates and soaked tamarind with the water it's been soaking in.
  12. Bring that to a boil and let simmer for 3-4 minutes. You should be able to smush the dates with the back of your spoon
  13. Add in agave, ginger powder, garam masala, and red chili powder - mix well and simmer for another 2-3 minutes.
  14. Remove from heat and cool completely.
  15. Once it's cooled down, transfer to a blender and blend until completely smooth
  16. Begin straining the chutney into a jar or pitcher. This step takes some time, but is extremely important for the texture and consistency of the chutney.
  17. Chutney will stay good for about 1 month in the fridge in an air tight container.
  18. Step 3 - Making the potato and chickpea mixture
    Smash the potatoes with your hands (do not smash into a smooth texture, keep rough uneven pieces)
  19. Add the rest of the ingredients into your bowl and mix with your clean hands until all the ingredients are well combined.
  20. Step 4 - Time to assemble
    There's really no right or wrong way of assembling, it's just a personal preference. This can serve as a guide on the best way to layer your chaat :)
  21. The first layer will be your papdi, spread those out until it covers your plate/bowl
  22. Add some dairy free yogurt (whisk a little bit of it first to thin it out) I used Silk Plain Yogurt
  23. Add a generous amount of the potato and chickpea mixture - this is the bulk of the chaat, so put a good amount of it
  24. Add a couple of spoons of the tamarind date chutney and coriander mint chutney on top
  25. Add more yogurt followed by a small spoon of chopped onions
  26. Top it off with more of the chutney (adding a little more of the tamarind chutney)
  27. Enjoy :)

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