The trick to a good papdi chaat is getting the right balance with the whipped yogurt. Unfortunately, there is no accurate measure here, because the tartness of the yogurt varies greatly. You could use regular pot set yogurt or greek yogurt here, either way, it has to be plain, unflavored and unsweetened yogurt. I start off with half a cup of yogurt for a single plate of chaat or 1 cup for 2 plates or portions. Trust me here, you’d rather have more of the whipped yogurt dip at hand, instead of falling short or running out of it.

So let’s get straight to it then. The list below is an approximation. You add as much or as little of each of the ingredients to suit your preferences. The quantities below make one plate or 1 portion. You can easily double or multiply the quantities to make more. Also I used chickpeas here, you could use boiled potato instead or a combination of both.

Papdi Chaat
For 1 portion

6-7 puris (also called Papdi)
1/2 cup boiled / canned chickpeas, roughly mashed
1/4 onion, finely chopped
1/4 tomato, finely diced
Mint Chutney
Date and Tamarind Chutney
Sev
Fresh coriander, chopped
Some chaat masala / amchur (dried mango) powder
1/2 cup plain, unflavoured and unsweetened yogurt
A pinch of salt
Sugar, to taste (superfine sugar)

To make this chaat, start off my making the yogurt whip. The mixed yogurt needs to sit for about 5 minutes for the flavor to develop.

Place the yogurt, a scant pinch of salt and 1 tsp sugar and stir together to combine. Taste and add more sugar if you need to. You are looking for a slightly tangy, slightly sweet taste with a faint hint of saltiness as well. If your yogurt is not too tart, start with 1/2 tsp sugar and add more if needed. Set the bowl aside while you assemble the chaat.

Place your puris on your serving plate.

(These puris can be made at home. I haven’t tried making them yet. For now, I use the store bought version. I get mine in packets that look like the one below).

Over the puris, arrange the mashed chickpeas in a layer. Unfortunately I don’t have a picture of the chickpeas layer but here’s one of the boiled potato slices. The trick here too is to not overload the puris. They will get difficult to manage.

Top that with the chopped onion. Use as much or as little as you like. But make sure you use some.

Top this with some chopped tomato.

Now add your green mint chutney. I would start of with small quantities of this as this is on the spicy side.

Now you add the Date and Tamarind Chutney. This is the sweet and tangy stuff, so feel free to add some.

At this stage, add a dollop of the whipped yogurt on each puri. I like a little extra yogurt on mine, but go with what you think you’d enjoy.

The next layer uses sev. Sev is basically little fried crispy noodles made out of chickpea flour. Again, this can be made at home, but I haven’t tried that yet. I simply use a store bought packet.

Add a layer of the sev to the puris.

It’s almost done. But there are a couple of flourishes that will take this treat to a whole new level. Sprinkle the puris with a pinch of chaat masala / amchur powder. Use this sparingly as a little goes a long way. Lastly garnish with some freshly chopped coriander.

Serve immediately.

There is only one way to eat these puris. You get a whole puri with its toppings in your mouth at one go.