Papdi chaat is an irresistible explosion of flavors—crunchy, tangy, spicy, sweet, and cool—all in one delightful bite! This particular street‑style papdi chaat with sev and mint elevates the classic papri chaat recipe to bursting-with-freshness perfection. Imagine crisp fried papdis topped with creamy dahi (yogurt), tangy tamarind chutney, spicy mint chutney, chat masala, fresh herbs, and a final crunch of golden sev. It’s the kind of chat recipe that turns any mundane afternoon into a festive celebration. This chat is easier to make at home than you’d think and hits all the same high notes of your favorite roadside snack stall—no jostling with fellow chaat lovers in crowded lanes required!
Papdi Chaat with Minty Dahi & Tamarind Twist
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Appetizer, Snack
Cuisine Indian
Medium mixing bowls
Whisk or Fork (for the yogurt)
Small saucepan (for tempering chutneys, optional)
Deep skillet or kadhai (if making papdis from scratch)
Slotted spoon or spider (for frying)
Serving platter or shallow bowls
Squeeze bottles or small bowls (for chutneys and yogurt)
For the Papdis (homemade or store‑bought)
- 30 –35 round thin papdis (~6 cm/2½″ diameter)
- Oil for deep frying (if preparing from scratch)
For the Chutneys
- Tamarind chutney: ½ cup tamarind pulp ¼ cup jaggery (or brown sugar), ½ tsp roasted cumin powder, pinch of salt
- Mint‑coriander chutney: 1 cup fresh mint leaves 1 cup fresh coriander leaves, 2 green chilies (adjust), 1″ ginger, 2 Tbsp fresh lemon juice, salt to taste
For the Dahi Yogurt Mix
- 2 cups thick dahi hung or Greek-style yogurt
- 1 tsp roasted cumin powder
- ½ tsp black salt
- 1 tsp sugar optional, balances tang
Toppings & Garnishes
- 1 small red onion finely chopped
- 1 medium tomato deseeded and finely diced
- 2 Tbsp finely chopped fresh coriander leaves
- 2 –3 Tbsp finely chopped fresh mint leaves
- 2 Tbsp finely chopped green chilies optional, for heat
- ½ cup sev thin or thick, as per preference
- 1 tsp chaat masala
- ½ tsp red chili powder adjust to taste
- handful of crushed papdis optional extra crunch
Tamarind chutney
In a small saucepan, combine tamarind pulp, jaggery, roasted cumin powder, and salt with ½ cup water. Simmer until it thickens slightly (5–7 minutes). Cool to room temperature.
Mint‑coriander chutney
In a blender, combine mint, coriander, green chilies, ginger, lemon juice, and salt with 2–3 Tbsp water. Blend to a smooth paste. Adjust consistency with water; chill if needed.
Whip the Dahi Yogurt
In a bowl, whisk dahi until smooth. Add roasted cumin, black salt, and sugar; whisk again. Chill until assembly.
(Optional) Make Papdis from Scratch
Mix 1 cup all‑purpose flour, 2 Tbsp semolina, a pinch of salt, and water to form a stiff dough. Divide into small balls, roll thin, prick with fork. Fry in hot oil until puffed and crisp. Drain on paper towels; cool before serving.
Prep Toppings
Finely chop onions, tomato, coriander, mint, and green chili (if using). Keep sev ready.
Assemble the Chaat
On a large platter or individual plates, arrange 7–8 papdis.
Spoon yogurt over them—just enough to coat, not drown.
Add tamarind chutney and mint chutney, drizzling in zigzags.
Sprinkle chopped onion, tomato, coriander, mint, green chili.
Dust with chaat masala and red chili powder.
Finish with a generous handful of sev and crushed papdis for extra texture.
Serve immediately—crunch is key!
FAQs
1. Can I use any type of yogurt?
Yes, thick, creamy dahi works best. Hung curd or Greek yogurt provides the right consistency for this dahi papdi chaat recipe. Regular yogurt can be used, but it may be thinner; you can strain it for 1–2 hours.
2. Should I use breast, thigh, or something else if I wanted to add chicken?
Traditionally, papdi chaat is vegetarian. But if you want to adapt it, shred cooked chicken breast or thigh meat. Thigh meat will be juicier and more flavorful, breast leaner. Spice and toss it in a light seasoning before adding.
3. Can I prepare components ahead of time?
Yes—you can make the chutneys and yogurt mix 1–2 days in advance and refrigerate. Papdis are best made fresh or used the same day. Chopped toppings can be prepped hours ahead and stored covered in the fridge.
4. How do I adjust for spice and tanginess?
Control spice via green chilies in mint chutney and red chili powder in the final dusting. Tamarind chutney gives sweetness and tang; add more tamarind pulp for tangier flavor or more jaggery for sweeter tones.
5. What’s the difference between papdi chaat and dahi papdi chaat?
They’re essentially the same dish—papdi chaat recipe usually refers to a savory-fried base, topped with chutneys. When dahi (yogurt) is a prominent topping, you might hear it called dahi papdi chaat recipe to highlight its creamy aspect—similar to how dahi vada recipe or dahi bhalla recipe dishes emphasize yogurt in Indian dahi recipes.
