4 from 1 vote

Tangy and Sweet Papdi Chaat with Yogurt Mixture is a flavorful Indian/Pakistani appetizer that perfectly balances sweet and tangy tastes. If you are looking for Chaat that you had on a street cart in Pakistan, well, this recipe is for you!!!

PAPDI CHAAT

Tangy and Sweet Papdi Chaat With Yogurt Mixture is made with simple ingredients you probably already have at home—just assemble them on a plate! It starts with a crispy layer of Papdi, topped with homemade black chickpeas, a flavorful yogurt mixture, delicious chutneys, and a sprinkle of Sev for the perfect crunch.

I absolutely love Papdi Chaat—it's one of my all-time favorite chaats! I still remember having one of the best plates from a street cart in Bahadurabad, Karachi. After many attempts, I finally recreated that perfect flavor at home!

By the way, this chaat is perfect for Iftar! It's a refreshing and satisfying treat to enjoy after a day of fasting.

Honestly, I’ve never had a good chaat plate at any Indian/Pakistani restaurant in America that truly hits the spot. So yes, this homemade version is definitely better than any restaurant.

Papdi Chaat makes a perfect Pakistani/Indian appetizer. This snack is irresistibly delicious!

Papdi Chaat is a delightful mix of tangy and sweet flavors—it truly feels like love on a plate. Another two of my favorite chaats are Dahi Puri Chaat and Mixed Plate Chaat!

CHAAT

The word "Chaat" comes from the Urdu/Hindi word meaning "lick," because this chaat is straight-up finger-licking good for Iftar! You won’t be able to stop eating it, you’ll want to savor every bite! Chaat is a perfect balance of savory, tangy, and sweet flavors, brought together by a delicious yogurt mixture.

INGREDIENTS

Black Chickpeas – I love using black chickpeas for their rich flavor, but if you only have garbanzo beans (chickpeas), they’ll work too! I just prefer the deeper taste of black chickpeas.
Yogurt Mixture – This creamy, mildly spiced mixture perfectly balances tangy spices and sugar for a delicious flavor boost. Please don't add milk and water to this yogurt mixture. I made by using Homemade yogurt.
Chaat Masala – I used homemade Chaat Masala, but store-bought works too! Making it at home means it’s fresher and preservative-free.
Onion – I prefer red onion for its extra crunch, but white onion works just as well.
Sev – These tiny fried vermicelli strands may be small, but they add a huge flavor and texture boost to the chaat!
Khatti Meethi Chutney & Green Chutney – Nothing beats homemade chutneys, and these two bring the perfect mix of sweet, tangy, and spicy flavors!

HOW TO MAKE PAPDI CHAAT?

Whisk together yogurt, salt, and sugar.

This consistency is ideal. It shouldn't be runny.

A layer of Papdi in a plate

Black Chickpeas on top of the Papdi.

Pour the yogurt mixture on top of it.

Boil the potato and lay that on top of the yogurt mixture.

Add some Homemade Chaat Masala and Homemade Dahi Baray Masala.

Now add the dollops of Homemade Green Chutney.

Add the Homemade Khaati Meethi Chutney on top.

Next add finely chopped onion on top.

Add green pepper and cilantro. Next sprinkle some sev on top.

Done!!!

STORING PAPDI CHAAT...

Papdi Chaat is so delicious that you probably won’t have any leftovers! But if you do, you can store it in the refrigerator, where it will stay fresh overnight. When you're ready to eat, simply top it with fresh papdi to bring back the crunch, as the original layer may become soggy. This recipe is not suitable for freezing.

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Let's Make Papdi Chaat!!!

a hand lifting a papdi from the papdi chaat plate.

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4 from 1 vote