Papdi Chaat
Delhi's favourite chaat: crisp wheat crackers layered with potatoes and chickpeas, smothered in cool sweetened yogurt and chutneys, and finished with sev and pomegranate.
Servings
Ingredients
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Steps
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Start your free weekContinue with free accessSweeten the yogurt
Whisk the yogurt with the sugar and a pinch of salt until smooth and pourable. Chill until needed — cold yogurt against the crisp papdi is the point.
Layer the plate
Arrange the papdi on a platter. Top each with potato and chickpeas.
Dress and garnish
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Sweeten the yogurt
Whisk the yogurt with the sugar and a pinch of salt until smooth and pourable. Chill until needed — cold yogurt against the crisp papdi is the point.
Layer the plate
Arrange the papdi on a platter. Top each with potato and chickpeas.
Dress and garnish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Old Delhi's lanes around Chandni Chowk are famous for chaat shops that have been run by the same families for generations. Papdi chaat is their signature: a plate that balances crunch, creaminess, sweetness, sourness and heat in every bite.
One popular story credits chaat's spread in Delhi to the Mughal era, when spicy, tangy foods were recommended to counter the city's water — a tale often told, though hard to verify.
⭐ Why It's Famous
It's the ultimate party chaat — easy to assemble for a crowd and impossible to stop eating.
💡 Fun Fact
Papdi are made from the same dough as puris but rolled thin, pricked with a fork so they don't puff, and fried flat.
Old Delhi
28.65°N, 77.23°E
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