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A delightful explosion of flavors and textures! Crispy fried dough wafers are topped with boiled potatoes, chickpeas, cool yogurt, and a medley of tangy and spicy chutneys. The ultimate Indian street food snack.
Prepare the Toppings and Yogurt
Arrange the Base
Layer the Potatoes, Chickpeas, and Onion
A delightful explosion of flavors and textures! Crispy fried dough wafers are topped with boiled potatoes, chickpeas, cool yogurt, and a medley of tangy and spicy chutneys. The ultimate Indian street food snack.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 724.32 calories per serving with 21.97g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Add Yogurt and Chutneys
Sprinkle Spices and Garnish
Serve Immediately
Use baked papdis instead of fried. You can also add boiled moong sprouts for extra protein and fiber and reduce the amount of sev.
Add a couple of soaked and squeezed dahi bhallas (lentil dumplings) on top of the papdi before adding other toppings for a more substantial snack.
For a sweet and tangy twist, add small pieces of apple, pineapple, or boiled sweet potato along with the regular potatoes.
This chaat can be easily made Jain-friendly by omitting the onions. Ensure your green chutney is also made without garlic.
The yogurt (curd) used is a great source of probiotics, which are beneficial bacteria that support a healthy gut microbiome and aid digestion.
Chickpeas provide a good amount of plant-based protein and dietary fiber, which helps in keeping you full for longer and supports muscle health.
Potatoes and chickpeas offer complex carbohydrates, providing sustained energy release compared to simple sugars.
A typical serving of Papdi Chaat (around 345g) contains approximately 450-550 calories, depending on the amount of chutneys, sev, and whether the papdis are fried or baked.
Papdi Chaat can be part of a balanced diet when eaten in moderation. It contains protein from chickpeas and probiotics from yogurt. However, the fried papdi and sev contribute significant fat and calories. For a healthier version, use baked papdis, limit the sev, and load up on chickpeas and fresh toppings.
The key is to assemble it just before serving. Have all your components ready, but only layer them on the papdis when you are ready to eat. Also, using thick, well-whisked yogurt helps create a barrier and slows down the sogginess.
Yes, absolutely! You can boil the potatoes and chickpeas, chop the onions and coriander, and prepare the chutneys and yogurt mixture a day in advance. Store them in separate airtight containers in the refrigerator. This makes assembly quick and easy.
You can substitute papdis with other crispy elements like mathri, salted crackers, or even toasted pita bread broken into pieces for a similar crunchy base.
This recipe goes great with these complete meals
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A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
