Papdi Chaat

Ingredients

• •40 pieces papdi crackers (plain flat wheat crackers or thin salted crackers)
• •1 cup canned chickpeas, drained and rinsed
• •1 medium boiled potato, peeled and finely diced
• •1 cup plain full-fat yogurt (or plain coconut yogurt for dairy-free)
• •4 tbsp tamarind chutney (store-bought)
• •4 tbsp green chutney (store-bought, or blend cilantro, jalapeño, garlic, lemon juice, salt)
• •1.5 tsp chaat masala
• •0.5 tsp ground cumin, toasted
• •0.25 tsp red chili powder or paprika
• •0.5 tsp salt
• •0.5 cup fine sev (thin chickpea-flour noodles)
• •0.5 small red onion, finely chopped
• •1 medium tomato, finely chopped
• •3 tbsp fresh cilantro, chopped
• •1 tbsp fresh lemon juice

Directions

1. 1Whisk yogurt with a pinch of salt until smooth and pourable; set aside in the fridge.
2. 2Toss chickpeas and diced potato with chaat masala, toasted cumin, chili powder, salt, and lemon juice until evenly seasoned.
3. 3Arrange papdi crackers in a single layer on a large serving platter or divide across four shallow bowls.
4. 4Spoon the seasoned chickpea-potato mixture evenly over the crackers.
5. 5Drizzle yogurt generously over the top, covering most of the crackers.
6. 6Drizzle tamarind chutney and green chutney in zigzags over the yogurt.
7. 7Scatter chopped onion, tomato, and fresh cilantro over everything.
8. 8Finish with a heavy handful of sev on top for crunch.
9. 9Serve immediately — chaat gets soggy quickly, so assemble just before eating.

💡 Papdi crackers, chaat masala, tamarind chutney, green chutney, and sev are all sold together in the Indian foods aisle at most large Canadian grocery stores (Real Canadian Superstore, Walmart) or any South Asian grocery. If papdi isn't available, substitute thin plain salted crackers (like Breton Minis) — the crunch is similar. For dairy-free, plain coconut yogurt works surprisingly well here. Chaat masala is the non-negotiable ingredient for authentic flavour; find it in the spice aisle.

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