For any taste buds, the most exciting Indian street food is undoubtedly papdi chaat with its crispy crunch, spicy chickpeas, lime chutney, and yoghurt's heavy cream. This flavourful, colourful snack is a perfect amalgamation of tastes and textures- to greet your guests with as an appetiser. Try making this wonderful treat in an easy papdi chaat recipe. Start with making papdi-frying or baking little rounds of dough made out of all-purpose flour till it tans and gets crispy. Once you have your papdi ready, now's the time to assemble your chaat. To add some spice, cook chickpeas, chopped onions, tomatoes, and green chillies in a mixer bowl. Start layering your chaat by putting a few papdis on a plate and topping them with a generous spoonful of the chickpea mixture. Drizzle sweet tamarind chutney and spicy green chutney over the top, followed by a dollop of yoghurt. Sprinkle chaat masala, red chilli powder, and salt to taste. Garnish with fresh coriander leaves and sev for the added crunch. This recipe of papdi chaat is very flexible, so you can shape it with your choice of ingredients. Whether you have it as a snack during a party or make it as a quick meal, your taste buds will truly be impressed by the explosion of flavours and great textures!

• 1 potato
• 1/2 tsp red chili powder
• 1/2 cup moong sprouts
• 1/2 cup yoghurts
• 1 tbsp sugar
• 1 onion
• 2 cup coriander leaves
• 1/2 cup sev
• 1/2 tsp cumin
• 1/2 tsp chaat masala
• 1/2 cup mint leaves
• 2 green chili
• 1/4 inch ginger
• 1 garlic
• 1/2 tsp cumin seeds
• 2 tsp lemon juice
• 2 tbsp peanuts
• 1/4 tsp salt
• ¼ cup tamarind
• 1/2 cup jaggery
• 1/2 tsp ginger powder
• 1/2 tsp cumin powder

• For a tasty recipe of Papdi Chaat, start with collecting all your ingredients. Here, you will need 15 papdi or puri- either baked or fried form.
• The crispy papdi is the highlight of the Papdi Chaat.
• So begin to prepare the components of your chaat.
• Boil or steam a medium-sized potato until it's softened, chop into pieces.
• If you want a healthier version, you can also air fry the potato for a crispy texture without excess oil.
• And if you would like to include some protein, cook 1/2 cup of moong sprouts or boiled white chickpeas.
• This type of legume not only contributes a appetizing crunch to the dish but also provides valuable nutrition. You'll then require thick, fresh curd (yoghurt), about 1/2 cup.
• To balance out the tartness, add one tablespoon of sugar that will enhance the entire flavour profile.
• Finely chop one medium onion and gather together two tablespoons of fresh coriander leaves, which will give a refreshing crunch.
• Add in the top 1/2 cup nylon sev right before serving to get that quintessential crunch.
• You will also need to prepare roasted cumin powder to sprinkle over your chaat: try to have ¼ to 1/2 teaspoon ready and 1/2 teaspoon of chaat masala, which will be added to the final flavours. Now let's make the essential green chutney of Papdi Chaat.
• Add 2 cups of coriander leaves and 1/2 to ¾ of mint leaves in a blender. Add in 2 green chillies for heat (to taste), ¼ inch of peeled ginger, and a garlic clove if you want.
• Toss in 1/2 teaspoon of cumin seeds to give depth to the flavour.
• It all comes together with 1 to 2 teaspoons of lemon juice and 1 to 2 tablespoons of roasted chana dal, peanuts, or even a slice of bread to thicken.
• Season with ¼ teaspoon of salt and grind to a paste with as little water as possible.
• Tamarind chutney: Soak ¼ cup of seedless tamarind in water. Mash or blend when softened with 1/2 cup of jaggery (or ¼ cup of jaggery and ¼ cup of dates). Add water as needed to achieve the desired consistency and salt, ¼ to 1/2 teaspoon of ginger powder, 1/2 teaspoon of roasted cumin powder, and ¼ to 1/2 teaspoon of red chilli powder.
• As a finishing touch, you can add a pinch of coriander powder or garam masala for more profound layers of flavour.
• Run it smooth and sieve for lumps, if any. Next, make chilli garlic chutney for those who want it to be spicy.
• De-seed 12 to 14 Kashmiri red chillies as they are milder, and keep them immersed in hot water till soft. Blend the chillies with 3-4 garlic cloves and salt along with 1/2 Tsp sugar while balancing the flavours.
• This chutney will add that spicy tingle to it that is just so good with other flavours.
• Now that your chutneys are ready, it's time to build Papdi Chaat.
• Now place the papdis on a serving plate and start layering them, adding chopped potatoes. If you are using moong sprouts or chickpeas,
• Make sure you drizzle over generous amounts of sweetened curd.
• Next comes finely chopped onions and coriander leaves.
• Now add lavish dosages of green and tamarind chutney, allowing the flavours to settle down. This is then topped with roasted cumin powder and a few reasonable dosages of chaat masala. It is then garnished with a good handful of nylon sev for that signature crunch and served immediately.
• So indulge now with this explosion of flavours and textures that marks the hallmark of this glorious snack called Papdi Chaat!