Papdi Chaat is a North Indian street food dish that belongs to the larger family of “chaat”—a category of savory snacks typically served at roadside stalls or food carts. The word “chaat” is derived from the Hindi word chaatna, which means “to lick,” indicating how irresistible these snacks are.

Papdi chaat is composed of:

1. Papdi: Crisp, fried dough wafers made from all-purpose flour or whole wheat flour.
   
2. Chickpeas: Boiled or canned chickpeas add a nutty, hearty flavor.
   
3. Potatoes: Boiled and cubed potatoes offer a soft, comforting texture.
   
4. Chutneys: Usually a mix of tamarind chutney (sweet and tangy) and green chutney (spicy and herby).
   
5. Yogurt (Curd): Adds creaminess and balances the spicy and tangy flavors.
   
6. Sev: Crunchy, fried gram flour noodles that top off the dish.
   
7. Coriander leaves: Fresh and vibrant, perfect for garnishing.

For the Papdi: 1 cup all-purpose flour or whole wheat flour , 2 tbsp semolina (optional, for extra crunch) , 2 tbsp oil or ghee , Salt to taste , Water (as needed to knead dough) , Oil for deep-frying (or brush with oil for baking)

For the Chaat: 1 cup dried chickpeas (or 2.5 to 3 cups canned) , 2 medium potatoes , 1 cup plain yogurt (whisked) , 1/2 cup tamarind chutney , 1/2 cup green chutney (made from mint, coriander, green chili) , 1/2 tsp roasted cumin powder , 1/2 tsp chaat masala , Salt to taste , 1/2 cup sev , Chopped fresh coriander

If you’re using dried chickpeas, soak 1 cup of them overnight or for at least 8–9 hours in 3 cups of water. Once soaked, rinse them thoroughly and drain.

Add the soaked chickpeas to a pressure cooker along with 1/2 tsp of salt and enough water to cover them. Pressure cook for 4–5 whistles or until soft. If using canned chickpeas, rinse and drain them before use.

Boil 2 medium-sized potatoes in a saucepan or pressure cooker until tender. Once cooled, peel and dice them into small cubes.

Mix all-purpose flour (or whole wheat flour), semolina (if using), salt, and oil in a bowl. Gradually add water and knead into a firm dough. Let the dough rest for 20 minutes.

Roll out the dough thinly and use a round cutter or small lid to cut out small discs. Prick each disc with a fork to prevent puffing.

1. To Deep-Fry: Heat oil in a pan and fry the discs until golden and crispy.
2. To Bake: Preheat oven to 180°C (350°F), brush discs with oil, and bake for 10–12 minutes on each side or until golden.

You can use store-bought chutneys or prepare them at home.

Tamarind Chutney:

1. Tamarind pulp
   
2. Jaggery or sugar
   
3. Spices like cumin, ginger powder, and salt
   

Green Chutney:

1. Fresh mint and coriander leaves
   
2. Green chilies
   
3. Lemon juice and salt
4. Blend with water to get the desired consistency.

1. Arrange 5–6 papdis on a serving plate.
   
2. Add a spoonful of boiled chickpeas and cubed potatoes on each.
   
3. Drizzle with whisked yogurt.
   
4. Add tamarind and green chutneys.
   
5. Sprinkle with chaat masala, roasted cumin powder, and salt.
   
6. Top with sev and chopped coriander.
   

Serve immediately to enjoy the freshness and crunch!