Popular North Indian street good, papdi chaat has crispy fried papdi (crakcers) topped with an assortment on toppings like potato, chickpeas, yogurt, chutneys and spices!
To a large bowl, add 1 cup yogurt along with 1 teaspoon sugar. Using a whisk, mix it well until yogurt is smooth. If your yogurt is super thick, you may add little water to thin it out. But remember to not make it thin else it will be runny all over. Yogurt should be thick but flowing consistency.
Boil the potatoes and chickpeas. Cut the potatoes into small cubes. Ideally, this step can be done in advance.
Now, arrange the 10 to 15 papdi onto your serving plate. Top the papdis with boiled chickpeas and boiled potatoes cubes. You can also add sprouted moong here.
Now, add yogurt on top all over. You can add as little or as much yogurt as you like.
Now, sprinkle cumin powder, chaat masala, kala namal (black salt) and Kashmiri red chili powder all over. Followed by cilantro chutney and then the sweet tamarind chutney. You can adjust the amount of chutney to preference.
Finish the papdi chaat by topping with pomegranate, nylon sev and chopped cilantro. Serve immediately! Make more papdi chaat similarly using the remaining ingredients.
Notes
This recipe can be customized to taste. You can skip a type of chutney or add garlic chutney here as well. You can add toppings like sprouted moong, boondi, chopped onions as well. Basically, add as little or as many toppings as you want.
Do not use sour yogurt, it's best to use store bought yogurt or freshly made yogurt which isn't sour. Also make sure the yogurt is thick.
Keep the consistency of yogurt and chutneys on the thicker side else they will be runny all over.
Serve papdi chaat immediately for best flavors and texture!
The total time doesn't include time taken to make the chutneys or soak the chickpeas. This time includes boiling potatoes and chickpeas.