Paapdi Chaat

Paapdi Chaat

The sweet and sour flavour of tamarind chutney, the sweet with heat bite of coriander chutney, the cool of yogurt all married with potatoes, chickpeas, onions and crispy fried dough – what a winning combo. No wonder this dish is one of India’s most popular street foods.



1 lb potatoes, cut into half-inch cubes, boiled, drained and cooled 

1 (19 ounce – 540ml) can of chickpeas, rinsed and drained 

1 teaspoon ground cumin 

½ teaspoon Indian chilli powder 

½ teaspoon salt 

1½ cups paapdi – fried tortilla pieces (recipe follows) 

½ cup sev  (see glossary – available at Indian Grocers and in the ethnic foods section at some large supermarkets)

¼ cup chopped green onion 

2 Tablespoons finely cut coriander leaves 

¼ cup cashews or peanuts, roasted 


Place the potatoes in one bowl and chickpeas in another.  

Mix the ground cumin, Indian chilli powder, and salt and sprinkle half over the cooked potatoes and half over the chickpeas. 

Layer in a serving bowl – the chickpeas first, followed by potatoes and then the broken tortillas. Top with sev. 

Sprinkle with the green onions, coriander leaves and nuts. 

Enjoy by placing a scoop of the chaat on a plate and drizzle the top with a combination of Apple and Mint or Coriander Chutney, Tamarind Chutney, plain or Homemade Yogurt and hot sauce of your choice. Or, deep-fry some tortilla rounds as we have in the featured photo and serve the mix on the rounds.

Keywords: Paapdi Chaat

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