Introduction:

I still remember the first time I tasted Delhi’s famous Bhalla Papdi Chaat. The explosion of flavors—tangy, spicy, and slightly sweet—made me fall in love instantly. The crispiness of the papdi, the soft and airy bhallas, and the perfectly spiced yogurt made for an unforgettable experience. That’s when I decided I had to master this dish and bring the same magic into my own kitchen.

Today, I’ll share my recipe for making the perfect Viral Crispy & Tangy Bhalla Papdi Chaat. We’ll start from scratch—making the crunchiest papdi, the fluffiest bhallas, and the creamiest, well-balanced yogurt. Trust me, once you try this, you won’t settle for anything less!

 

Portion & Cooking Time

• Portion servings: 4-5 pax
• Preparation time: 3-4 hours
• Cooking time: 50 minutes

 

Ingredients of Bhalla Papdi Chaat

For Bhalla:

• White split urad dal – 2 cups
• Green chilli – 2 pcs
• Ginger – 2 pcs
• Baking powder – ¼ tsp
• Oil – For frying
• Hot water – 4-5 cups
• Hing (asafoetida) – ½ tsp
• Salt – ½ tsp

For Papdi:

• Refined flour – 2 cups
• Ajwain (carom seeds) – ¼ tsp
• Salt – ½ tsp
• Oil – 1 tbsp
• Water – As required
• Oil – For frying

For Curd (Dahi):

• Dahi (yogurt) – 2 cups
• Cream – ½ cup
• Black salt – ½ tsp
• Sugar – 1 tsp

For Special Chaat Masala:

• Black salt – ½ tsp
• Coriander powder – 1 tsp
• Red chilli powder – ½ tsp
• Roasted jeera powder – 1 tsp
• Amchur (dry mango powder) – 1 tsp

For Assembling:

• Papdi
• Saunth chutney (tamarind chutney)
• Soaked bhalla
• Special chaat masala
• Green chutney
• Boiled & diced potatoes
• Seasoned dahi
• Pomegranate seeds
• Ginger julienne
• Green chilli julienne
• Coriander sprig for garnish

 

Instructions of Bhalla Papdi Chaat

Step 1: Preparing the Bhallas

1.1 Soaking the Dal: Wash and soak white split urad dal in water for 5-6 hours or overnight.

1.2 Grinding the Batter: Drain the water and grind the soaked dal with green chilies and ginger to form a thick, smooth paste using minimal water.

1.3 Whipping the Batter: Add baking powder and salt, then beat the batter well to make it airy and light for soft bhallas.

1.4 Frying the Bhallas: Heat oil in a deep pan. Take small portions of batter, shape them into rounds, and fry on medium heat until golden brown. Remove and drain excess oil.

1.5 Soaking the Bhallas: In a bowl of hot water, add hing and soak the fried bhallas for 15-20 minutes. Once soft, gently press to remove excess water.

 

Step 2: Preparing the Papdi

2.1 Making the Dough: In a bowl, mix refined flour, ajwain, salt, and oil. Add water gradually and knead into a stiff dough. Cover and let it rest for 20 minutes.

2.2 Rolling the Papdi: Divide the dough into small portions, roll them into thin discs, and prick them with a fork to prevent puffing while frying.

2.3 Frying the Papdi: Heat oil in a pan and fry the papdis on medium heat until crispy and golden brown. Drain and let them cool.

 

Step 3: Preparing the Sweet Curd

3.1 Whisking the Curd: In a bowl, whisk dahi with cream until smooth.

3.2 Adding Sugar: Mix in sugar and refrigerate for a chilled, creamy texture.

 

Step 4: Making Instant Chaat Masala

Mix the following spices together:

• Black salt
• Coriander powder
• Red chili powder
• Roasted jeera powder
• Amchur powder

 

Step 5: Final Assembly of Bhalla Papdi Chaat

5.1 Papdi Base: Dip crispy papdis in saunth chutney and arrange them on a plate.

5.2 Adding Bhallas: Place soaked and squeezed bhallas over the papdis.

5.3 Sprinkling Chaat Masala: Sprinkle instant chaat masala over the bhallas.

5.4 Adding Boiled Potatoes: Add small cubes of boiled potatoes and another layer of chaat masala.

5.5 Dahi Layer: Pour thick, chilled sweetened dahi generously over the bhallas.

5.6 Drizzling Chutneys: Drizzle green chutney and saunth chutney for a balance of flavors.

5.7 Garnishing: Top with ginger julienne, green chili julienne, pomegranate seeds, and a coriander sprig for the perfect finish.

 

Final Note

Your Delhi-style Bhalla Papdi Chaat is now ready to serve! Enjoy the mix of crispy, tangy, and spicy flavors in every bite.

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About the Recipe:

Bhalla Papdi Chaat is not just a dish; it’s an experience. It brings together crispy papdis, soft and airy urad dal bhallas, tangy chutneys, and creamy yogurt, all topped with a homemade chaat masala that elevates the flavors.

The key to a great Bhalla Papdi Chaat lies in perfecting the individual components. The papdi must be crisp yet light, which is achieved by adding the right amount of ‘moin’ (fat) in the dough. The bhallas must be soft and spongy, achieved by soaking the urad dal well and blending it into a thick, smooth batter. And finally, the yogurt must be thick, chilled, and slightly sweet with a hint of spice to balance the flavors.

The homemade chaat masala—made with black salt, roasted cumin, amchur, coriander powder, and red chili—ties everything together. This is the secret ingredient that makes your chaat taste just like the best street-style versions.

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Cooking Tips:

• Perfectly Crispy Papdi: Use a tight dough with a proper balance of ajwain, salt, and oil. Roll the papdi to about 3-4 mm thickness and prick them with a fork before frying to avoid puffing up.

• Fluffy Bhallas: Grind the urad dal with minimal water and make sure the batter is smooth. Adding a pinch of baking soda ensures light and airy bhallas.

• Creamy Yogurt: Mix 70% thick yogurt with 30% fresh cream to get the perfect rich and smooth texture. Add a bit of black salt and sugar for a balanced flavor.

• Balanced Chaat Masala: Toast cumin and coriander powder for extra depth of flavor. This homemade masala will make a huge difference in taste.

• Layering is Key: Always dip papdi in tamarind chutney before assembling for an extra burst of flavor. Layer yogurt, masala, and chutneys in a way that ensures every bite is packed with all the flavors.

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Pairing Guide:

Bhalla Papdi Chaat is a versatile dish that pairs well with several beverages and accompaniments:

• Drinks: Enjoy it with a chilled glass of sweet and tangy Jaljeera or classic Masala Chai to complement the flavors.

• Side Dishes: Pair it with Aloo Tikki or Dahi Puri for a complete chaat platter experience.

• For a Full Meal: If you’re making it as part of a larger feast, serve it alongside Pav Bhaji or Chole Bhature for a true street-food-inspired spread.

This recipe captures the essence of Delhi’s iconic chaat and ensures you get that perfect balance of crunch, spice, and tang in every bite. Enjoy making and relishing this legendary street food at home!

 

Frequently Asked Questions

1. What makes Bhalla Papdi Chaat crispy and tangy?
Bhalla Papdi Chaat is a combination of crispy papdi, soft and fluffy bhallas, and a mix of sweet, tangy, and spicy chutneys. The crispiness comes from well-kneaded papdi dough and the right frying technique, while the tanginess is achieved through the blend of tamarind chutney, yogurt, and chaat masala.

2. How do I make sure my papdi stays crispy?
To ensure crispy papdi, knead a tight dough with enough oil (moen) and roll it to the right thickness (about 3-4mm). Prick the papdi before frying so that it doesn’t puff up. Always fry on medium heat to get an even golden brown and crisp texture.

3. Why do my bhallas turn out dense instead of soft and fluffy?
Bhallas need to be made with properly soaked and finely ground urad dal batter. The batter should be thick and smooth, and incorporating a little baking soda or baking powder can help them stay soft. Also, soaking fried bhallas in warm salt water helps them become fluffy and light.

4. Can I prepare Bhalla Papdi Chaat in advance?
Yes! You can make papdi and bhallas a day in advance. Store the papdi in an airtight container and soak the bhallas in water until needed. Prepare chutneys and spiced yogurt beforehand so that assembling is quick when serving.

5. What type of yogurt should I use for Bhalla Papdi Chaat?
Thick, chilled yogurt works best. A mix of 70% curd and 30% fresh cream makes the yogurt extra rich and creamy. Also, whisking the yogurt with a little sugar and black salt enhances the flavor.

6. Can I bake papdi instead of frying for a healthier version?
Yes, you can bake the papdi at 180°C (350°F) for about 12-15 minutes or until golden brown. However, frying gives a more authentic crispiness that baking may not fully replicate.

7. How do I prevent my chaat from becoming soggy?
To keep your Bhalla Papdi Chaat from getting soggy, assemble it just before serving. Add crispy papdi at the last moment, and avoid excess chutneys or yogurt that can make the dish watery.

8. What are the best chutneys to use in Bhalla Papdi Chaat?
The best chutneys include sweet tamarind chutney (saunth) for a tangy-sweet taste and spicy green chutney (dhaniya-pudina chutney) for heat. Some people also like to add red chili-garlic chutney for an extra kick.

9. Can I make Bhalla Papdi Chaat gluten-free?
Yes! To make it gluten-free, replace the all-purpose flour (maida) in papdi with a mix of gram flour (besan) and rice flour. Also, ensure that your chaat masala and other ingredients are gluten-free.

10. What can I serve with Bhalla Papdi Chaat?
Bhalla Papdi Chaat pairs well with a glass of chilled lassi, masala chai, or jaljeera. It also goes great alongside aloo tikki chaat or sev puri for a complete chaat platter experience.