Papdi Chaat with Sweet Yogurt and Two Chutneys

By Sprig Originals ✓ · cooked up in Sprig

Crisp store-bought papdi topped with spiced potatoes, chickpeas, whisked sweetened yogurt, bright green chutney and tangy-sweet tamarind chutney. Everything is prepped ahead and layered right before eating, so every bite stays shatteringly crisp.

Ingredients

• 24 store-bought papdi (flat puri crackers)
• 2 medium Yukon Gold potatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 tsp kosher salt
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/4 tsp cayenne or Kashmiri chili powder
• 1/2 small red onion, finely diced
• 1 Roma tomato, seeded and finely diced

• 1 1/2 cups whole-milk plain yogurt (not Greek)
• 2 tsp granulated sugar
• 1/4 tsp kosher salt
• 2 tbsp cold water or milk, as needed

• 1 1/2 cups cilantro leaves and tender stems, packed
• 1/2 cup mint leaves, packed
• 1 serrano chile, stemmed (seeds removed for less heat)
• 1 tbsp lime juice
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 2 tbsp cold water

• 3 tbsp tamarind concentrate or paste
• 1/3 cup packed dark brown sugar or grated jaggery
• 3/4 cup water
• 1/2 tsp roasted cumin powder
• 1/4 tsp ground ginger
• 1/4 tsp kosher salt
• 1 pinch cayenne

• 1 cup fine sev (crisp chickpea noodles)
• 2 tbsp chopped cilantro
• 1/2 tsp chaat masala, for dusting
• 1 lime, cut into wedges
• 1 tbsp pomegranate seeds (optional)

Instructions

1. Place the potatoes in a small saucepan, cover with cold water by 1 inch, add a big pinch of salt and bring to a boil. Simmer 15–18 minutes, until a paring knife slides in with no resistance. Drain, cool 10 minutes, then peel and cut into 1/2-inch dice.
2. Make the tamarind chutney: combine tamarind concentrate, brown sugar, water, cumin, ground ginger, salt and cayenne in a small saucepan. Bring to a simmer over medium heat and cook 6–8 minutes, whisking, until it coats a spoon like thin maple syrup. Cool completely — it thickens as it cools. Thin with a teaspoon of water if it sets up too stiff.
3. Make the green chutney: blend cilantro, mint, serrano, lime juice, sugar, salt and 2 tablespoons cold water until smooth, scraping down the sides. Add water 1 teaspoon at a time until it is pourable but still thick. Refrigerate.
4. Whisk the yogurt with the sugar and salt until completely smooth and glossy, then whisk in cold water 1 tablespoon at a time until it drizzles off the whisk in a ribbon — about the thickness of heavy cream. Chill until serving.
5. In a bowl, toss the diced potatoes and chickpeas with 1/2 teaspoon salt, the roasted cumin, chaat masala and cayenne. Fold in the red onion and tomato. Taste and adjust salt and lime.
6. Up to this point everything can be made up to a day ahead. Refrigerate the chutneys, yogurt and potato mixture separately; keep the papdi and sev sealed at room temperature.
7. To serve, arrange the papdi in a single layer on a wide platter or divide among four shallow plates, slightly overlapping. Spoon about 1 tablespoon of the potato-chickpea mixture onto each papdi, pressing lightly so it sits.
8. Drizzle the sweetened yogurt over everything, then zigzag the tamarind chutney and the green chutney on top — go lighter with the green chutney, it is the loudest. Shower generously with sev.
9. Finish with chopped cilantro, a dusting of chaat masala, pomegranate seeds if using, and lime wedges alongside. Serve immediately and eat within 5 minutes, while the papdi still cracks.

Chef's tips

Nutrition (per serving, estimated)

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