A perfect combination of flavors, textures, and colors, making it a hit at any gathering. Make this delicious Papdi Chaat Platter this festive season!
When it comes to Diwali parties, I love serving snacks that are not only delicious but also fun for everyone to enjoy. One of my all-time favorites is Papdi Chaat, a street food classic that I’ve transformed into a platter-style dish, with crispy papdis served on the side as dippers. It’s interactive, colorful, and full of bold flavours, making it a hit with guests. So easy to put together and I love that it can be prepped in advance, that leaves very little to do last minute.
Everything you need to make this Papdi Chaat Platter
- Hung Curd (Greek Yogurt): I like to start with a thick layer of hung curd as the creamy base for the chaat.
- Green Chutney: A spicy, zesty chutney made with coriander, mint, and green chilies—this one packs a punch! Make your favourite green chutney or use store bought chutney.
- Imli (Tamarind) Chutney: The perfect balance of sweet and tangy. You can make this at home or use store bought chutney.
- Cumin Powder: For that earthy, smoky flavor. Fresh roasted and powdered cumin tastes best!
- Chaat Masala: Because obviously! No chaat without chaat masala. Adds a tangy spice mix that elevates the chaat.
- Boiled Potatoes and Chickpeas: Sometimes, I throw these in to make the chaat a bit more filling, its completely optional though.
- Papdi: The star of the show! I serve these crispy wafers on the side, so everyone can scoop up the chaat with them.
- Pomegranate Seeds: These little bursts of sweetness really brighten up the dish.
- Sev: For the crunch.
How to make Hung Curd?
To make hung curd, place plain yogurt in a clean cheesecloth or muslin cloth, tie it into a bundle, and hang it over a bowl or sink to drain the excess whey. Let it sit for 3-4 hours for a thick consistency, or leave it overnight in the refrigerator for an even creamier texture. Once drained, the yogurt will have a rich, thick consistency, perfect for use in dishes like chaat or dips.
Make Ahead or Storing Tips
- Pre-Make the Components: You can prepare the chutneys, boil the potatoes and chickpeas, and hang the curd a day before. Keep them refrigerated in airtight containers.
- Assemble Just Before Serving: While you can prepare the ingredients in advance, it’s best to assemble the platter just before serving to maintain the freshness and crunch of the papdis and toppings.
- Store Papdi Separately: Keep the papdi stored in an airtight container to ensure they remain crispy. You can even bake them instead of frying for a healthier option.
Papdi Chaat Platter
Cuisine: Indian6-8
servings30
minutesA perfect combination of flavors, textures, and colors, making it a hit at any gathering. Make this delicious Papdi Chaat Platter this festive season!
Ingredients
150 g Hung curd
2 tbsp Green chutney
2 tbsp Imli Chutney
1 Small potato, boiled and chopped
Sprinkle Cumin powder
Sprinkle Chaat Masala
Sprinkle Red Chili powder
1 tbsp Pomegranate seeds
Sev
100 g Papdi
Directions
- The Base: Spread a layer of thick, creamy hung curd on a platter or in small individual bowls, depending on how you want to serve.
- Add the Chutneys: Drizzle generous amounts of green chutney and tamarind chutney over the curd. Feel free to adjust the quantities based on your preference for spice and sweetness.
- Toppings: Sprinkle boiled potatoes and chickpeas for a heartier option. Top with fresh pomegranate seeds, sev, cumin powder, chaat masala and chili powder as per the spice levels you want.
- Side of Papdis: Instead of assembling the chaat with papdi at the base, serve them on the side as dippers. Guests can scoop the chaat mixture with the papdi, creating a customizable bite each time.
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