Sarah Todd’s Papdi Chaat

Name: Papdi Chaat
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 cup fresh mint leaves; 1 cup fresh coriander leaves; 1 fresh long green chilli; 5 mm piece fresh ginger (peeled and chopped); 1/4 tsp chaat masala; 1/4 tsp black salt (kala namak) (see tips); 1.5 tsp lemon juice; Sea salt flakes; Cracked black pepper; 1 tsp vegetable oil; 1/4 tsp cumin seeds; 1 long green chilli (finely chopped); 1/2 tsp ginger paste; 1/4 tsp red chilli powder; 1 pinch asafoetida (optional); 1/2 cup tamarind purée; 1/2 jaggery (grated); 2 medjool dates (pitted); 4 small potatoes; 24 store-bought papdi chaat (see tips); 1 cup Greek-style yoghurt (280g); 1/2 cup tamarind chutney (see recipe); 1/2 cup coriander chutney (see recipe); 1/2 small red onion (finely diced); 3/4 cup canned chickpeas (drained and rinsed); 1 cup fine sev (see tips); 1 tsp chaat masala (see tips)

Sarah Toddʼs Papdi Chaat recipe tastes incredible. See ingredients & method below.

I'm always on the hunt for mouth-watering street foods. One such street staple is the versatile papdi chaat.

By the way, I would choose this over champagne and caviar! It’s the perfect snack or party starter, it is a combination of crunch from the papdis, sweetness from the chutney, tang from the tamarind and umami from the chaat masala. ... More

prep

cook

yield

difficulty

Pairs with

Riesling

Champagne

Ingredients

Coriander Chutney

1 cup fresh mint leaves
1 cup fresh coriander leaves
1 fresh long green chilli
5 mm piece fresh ginger (peeled and chopped)
1/4 tsp chaat masala
1/4 tsp black salt (kala namak) (see tips)
1.5 tsp lemon juice
Sea salt flakes
Cracked black pepper

Tamarind Chutney

1 tsp vegetable oil
1/4 tsp cumin seeds
1 long green chilli (finely chopped)
1/2 tsp ginger paste
1/4 tsp red chilli powder
1 pinch asafoetida (optional)
1/2 cup tamarind purée
1/2 jaggery (grated)
2 medjool dates (pitted)

Papdi Chaat

4 small potatoes
24 store-bought papdi chaat (see tips)
1 cup Greek-style yoghurt (280g)
1/2 cup tamarind chutney (see recipe)
1/2 cup coriander chutney (see recipe)
1/2 small red onion (finely diced)
3/4 cup canned chickpeas (drained and rinsed)
1 cup fine sev (see tips)
1 tsp chaat masala (see tips)

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Method

Tips

Coriander Chutney

Place all the ingredients in a food processor or blender with approximately 1 tablespoon water (if chutney is still too thick add a little more water) and process until smooth. Season to taste with salt and pepper and set aside.

Tamarind Chutney

Heat the oil in a small frying pan over high heat. Add the cumin seeds and toast for 1 minute or until they start to crackle. Reduce heat to medium, add the green chilli, ginger paste, chilli powder, asafoetida, tamarind puree and 60 ml water and cook, stirring, for 2 minutes or until fragrant.
Add the jaggery and dates and cook, stirring, for 4 minutes or until mixture starts to thicken and jaggery has dissolved. Season to taste. Cool slightly.
Transfer mixture to a food processor or blender, then add approximately 1 tablespoon water (if chutney is still too thick add a little more water). Process until smooth, season to taste and set aside.

Papdi Chaat

Place potatoes in a medium saucepan of salted, cold water and bring to a boil. Reduce heat to low and simmer for 15 minutes or until potatoes are just tender. Drain. Cool.
Cut potatoes into 1cm thick rounds. Cover and refrigerate until required.

Assembly

To assemble, place papdi chaat on a serving platter. Top each with a potato round. Spoon over a little yoghurt, then tamarind chutney and coriander chutney. Top with red onion, chickpeas, fine sev and sprinkle with chaat masala.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Sarah Todd’s Papdi Chaat

Sarah Toddʼs Papdi Chaat recipe tastes incredible. See ingredients & method below.

I'm always on the hunt for mouth-watering street foods. One such street staple is the versatile papdi chaat.

prep

cook

yield

difficulty

Pairs with

Riesling

Champagne

Ingredients

Coriander Chutney

1 cup fresh mint leaves
1 cup fresh coriander leaves
1 fresh long green chilli
5 mm piece fresh ginger (peeled and chopped)
1/4 tsp chaat masala
1/4 tsp black salt (kala namak) (see tips)
1.5 tsp lemon juice
Sea salt flakes
Cracked black pepper

Tamarind Chutney

1 tsp vegetable oil
1/4 tsp cumin seeds
1 long green chilli (finely chopped)
1/2 tsp ginger paste
1/4 tsp red chilli powder
1 pinch asafoetida (optional)
1/2 cup tamarind purée
1/2 jaggery (grated)
2 medjool dates (pitted)

Papdi Chaat

4 small potatoes
24 store-bought papdi chaat (see tips)
1 cup Greek-style yoghurt (280g)
1/2 cup tamarind chutney (see recipe)
1/2 cup coriander chutney (see recipe)
1/2 small red onion (finely diced)
3/4 cup canned chickpeas (drained and rinsed)
1 cup fine sev (see tips)
1 tsp chaat masala (see tips)

Method

Coriander Chutney

Place all the ingredients in a food processor or blender with approximately 1 tablespoon water (if chutney is still too thick add a little more water) and process until smooth. Season to taste with salt and pepper and set aside.

Tamarind Chutney

Heat the oil in a small frying pan over high heat. Add the cumin seeds and toast for 1 minute or until they start to crackle. Reduce heat to medium, add the green chilli, ginger paste, chilli powder, asafoetida, tamarind puree and 60 ml water and cook, stirring, for 2 minutes or until fragrant.
Add the jaggery and dates and cook, stirring, for 4 minutes or until mixture starts to thicken and jaggery has dissolved. Season to taste. Cool slightly.
Transfer mixture to a food processor or blender, then add approximately 1 tablespoon water (if chutney is still too thick add a little more water). Process until smooth, season to taste and set aside.

Papdi Chaat

Place potatoes in a medium saucepan of salted, cold water and bring to a boil. Reduce heat to low and simmer for 15 minutes or until potatoes are just tender. Drain. Cool.
Cut potatoes into 1cm thick rounds. Cover and refrigerate until required.

Assembly

To assemble, place papdi chaat on a serving platter. Top each with a potato round. Spoon over a little yoghurt, then tamarind chutney and coriander chutney. Top with red onion, chickpeas, fine sev and sprinkle with chaat masala.

Tips

You can purchase papdi chaat from Indian grocery stores.
Fine sev are crunchy noodles made from chickpea flour.
You can swap chaat masala for black rock salt (kala namak), if you like.