Aloo Chana Papdi Chaat
Aloo Chana Papdi Chaat is a popular Indian street food that combines a medley of crunchy papdi, fluffy aloo (boiled potatoes), nourishing chana (chickpeas), and is topped off with mouth watering sweet and spicy chutneys.
Ingredients
- 1 cup (212 g) russet potatoes (aloo) boiled, skin removed, and crushed into small pieces
- 1 cup canned chickpeas chana, drained
- ½ medium red onion finely chopped
- 1 roma tomato finely chopped
- 36 store bought or homemade papdi crackers
- 1 ½ teaspoons chaat masala plus more for sprinkling
- ½ teaspoon sea salt
- ½ teaspoon Kashmiri chili powder plus more for sprinkling
- 1 cup dahi sauce for chaat
- ½ cup store bought or homemade tamarind-date chutney
- ¼ cup store bought or homemade cilantro-mint chutney
Instructions
Prep Ingredients
- Boil 1 cup russet potatoes (aloo) until fork tender. Peel the skin off the potatoes and discard. Crush potatoes into small pieces.
- Drain 1 cup canned chickpeas
- Finely chop ½ medium red onion
- Finely chop 1 roma tomato
Main Steps
- Arrange 4 plates of 9 papdis placed in a single layer.
- In a medium bowl, mix potatoes , chickpeas, 1 ½ teaspoons chaat masala, ½ teaspoon sea salt, and ½ teaspoon Kashmiri chili powder until well combined.
- Top papdis evenly with spiced potato mixture, chopped onion, and chopped tomatoes. Drizzle 2 tablespoons of yogurt sauce and tamarind chutney and 1 tablespoon of green chutney on each plate. Optionally sprinkle a pinch of additional chaat masala to garnish. Eat immediately.
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Notes and Tips
- Papdi chaat tastes best when the components are made at home. Checkout the recipes for homemade sweet and sour tamarind-date chutney, spicy cilantro-mint chutney, sweet dahi (yogurt) sauce, and papdi crackers on the blog. The blog posts for these individual components will also give recommendations on where to buy these products in the stores.
- Papdi chaat is best when eaten immediately. You can however make the components ahead of time and setup a DIY chaat-cuterie board for your guests to assemble.
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