Vegan Aloo Papri Chaat
Aloo Papri Chaat brings together ajwain-scented papdi crackers, tangy spiced chickpeas, and potatoes under a cascade of mint, tamarind, and cilantro chutneys, finished with a swirl of smooth seasoned yogurt and herbs. It’s a crunchy, spicy, and refreshing chaat dish that’s fun to assemble and makes for an impressive vegan street food dish.
Servings: 6 (serves 4-6 people as a snack)
Calories: 211kcal
Cost: 8
Equipment
- Serving platter
Ingredients
Dahi (yogurt sauce) for Chaat:
- ⅓ cup unsweetened plant-based yogurt
- 1 tablespoon lemon juice
- 2 teaspoons sugar or sweetener of your choice
- ½ teaspoon coriander powder
- ¼ teaspoon kala namak black salt
- ¼ teaspoon ajwain seeds optional
Chaat Ingredients:
- 1 cup potatoes peeled, boiled whole, cooled, and broken by hand into small pieces
- 15 oz. canned chickpeas drained and rinsed
- ⅓ cup red onion minced
- ½ cup tomato small diced
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon amchur
- ¼ teaspoon cumin
- ½ teaspoon asafetida
- ½ teaspoon salt
- 40 papdi crackers
To Garnish:
- ½ teaspoon chaat masala
- ¼ teaspoon Kashmiri red chili powder
- ⅓ cup tamarind chutney
- ¼ cup cilantro chutney
- ¼ cup pomegranate seeds
- 2 tablespoons fine sev
- Cilantro leaves
- Mint leaves
Instructions
- In a small bowl, using the tines of a fork or a small whisk, mix together the unsweetened plant-based yogurt with lemon juice, sugar, coriander powder, and kala namak until smooth. Set aside.
- In a separate large bowl, combine the hand-broken boiled potatoes, drained chickpeas, red onion, and diced tomatoes. Sprinkle the mixture with Kashmiri red chili powder, amchur powder, cumin, asafetida, and salt. Toss gently to ensure all ingredients are mixed without breaking the potatoes down too much more.
- Arrange the papdi crackers on an attractive plate or serving platter. Evenly distribute the potato and chickpea mixture over the crackers.
- Drizzle the prepared yogurt sauce liberally over the potato and chickpea mixture. Next, drizzle the tamarind sauce and cilantro chutney on top of the yogurt sauce.
- For the final garnishes, sprinkle the chaat masala, additional Kashmiri chili powder, pomegranate seeds, and sev over the entire dish. Finish with a scattering of cilantro and mint leaves to add freshness and color.
Notes
🌿 Freshness First: For the best Aloo Papri Chaat, it's crucial to use freshly made green chutney and tamarind sauce. Equally important are the papdis, which should be either freshly made or purchased recently to avoid staleness, as old papdis suck. Yes that’s right, stale food isn’t very good, in case you had any uncertainty about that!
❄️ Keep Yogurt Cool: Ensure your yogurt mixture is well-chilled before serving. This preserves the papdis’ crispiness by preventing sogginess and adds a refreshing contrast to the spicy and tangy elements of the chaat.
🌀 Healthier Crispy Papdis: If you're making papdis at home and prefer a healthier option, try using an air fryer. This method produces crispy, delicious papdis without the need for deep frying.
⏰ Serve Immediately: Assemble the chaat just before serving to ensure the papdis remain crisp. They will quickly become soggy from the moisture in the chutneys and yogurt, which will ruin the dish's texture and everyone you know will yell booooo at you while you cry yourself to sleep in defeat.
Nutrition
Calories: 211kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Sodium: 669mg | Potassium: 323mg | Fiber: 5g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 2mg