Bhalla Papdi Chaat is a beloved Indian street food known for its incredible blend of flavors and textures that tantalize the taste buds. Originating from North India, particularly the bustling streets of Delhi, this chaat has won hearts across the country. Its base of crunchy papdi (fried flat wafers) and soft bhallas (lentil fritters) comes together with creamy yogurt, sweet and spicy chutneys, and a generous sprinkling of spices, making it a true explosion of flavors. Bhalla Papdi Chaat has become a cherished delicacy, not only in India but also in Indian communities worldwide, where people recreate this festive dish to bring a taste of India into their homes.
Historically, chaat as a food category traces its roots to the Mughal kitchens, where cooks experimented with spices, yogurt, and chutneys to create snacks that were filling and bursting with flavor. Over time, chaat became a staple on the streets, making Bhalla Papdi Chaat a popular snack for locals and tourists alike. Its appeal lies in its adaptability; each vendor and household have its own twist, adding ingredients like boiled potatoes, chickpeas, and pomegranate seeds to enhance the dish further.
Bhalla Papdi Chaat offers a perfect balance of taste, combining sweet, tangy, and spicy notes that suit a variety of palates. The addition of boiled potatoes and chana (chickpeas) makes it hearty, while the cooling yogurt and chutneys create a creamy texture that mellows the spices. This dish, whether enjoyed as a casual snack on the streets or a carefully plated starter at a party, brings a festive feel to any meal. It’s versatile, vibrant, and representative of India’s deep love for flavorful, snackable foods.
With a carefully layered presentation and garnishing, Bhalla Papdi Chaat isn’t just a treat for the palate but also a visual delight. Its colorful layers of yogurt, chutneys, and spices create a beautiful mosaic on the plate, making it as appealing to look at as it is to eat. Whether you’re a fan of street food or new to Indian cuisine, Bhalla Papdi Chaat is a dish that truly represents the flavors and spirit of Indian culinary traditions.
Ingredients
For Batter
• 1 cup Yellow Moong Dal
• 1 Cup Urad Dal/Split Black Lentil
• Salt
• 2 Green Chilies Finely Chopped
• 1 tsp Grated Ginger
• 1 tsp Cumin Seeds
For Yogurt
• 2 cup Yogurt
• Salt
Other ingredients
• 20-25 Chaat Papdi Puri
• 1 cup Peeled & Cubed Boiled Potatoes
• 1 cup Boiled Kala Chana or Chickpeas
• ½ cup Sweet Tamarind Chutney
• ¼ cup Green Chutney
• 1 tsp Black Salt
• 1 tsp Roasted Cumin Powder
• 1 tsp Chaat Masala
• 1 tsp Red Chili Powder
For Garnishing (Optional)
• Pomegranate Arils
• Sev
• Finely Chopped Green Chilies
Method
1. Wash and soak a mix of split yellow moong dal and urad dal in water for 4-5 hours. Drain and grind to a smooth, thick batter using minimal water.
2. Add salt and whisk the batter well to make it light and fluffy. Then add chopped green chilies, grated ginger, cumin seeds and mix well. Batter is ready to make bhallas.
3. Heat oil in a deep pan for frying. carefully drop small portions of the batter with help of fingers or use spoon into the hot oil and fry until golden brown. Fry bhallas in a small small batches, 5-6 at a time. Drain and remove on paper towel.
4. After frying, soak the bhallas in warm water with little salt diluted in the water for 30 minutes, cover and keep aside then gently squeeze out the water and set aside.
5. Whisk chilled yogurt with little salt, then add little water and mix well, yogurt mixture should be pourable but not thin.
6. Dip crispy papdis briefly in chilled yogurt and few papdis in the sweet chutney for added flavor.
7. Arrange the dipped papdis on a serving plate as the base layer.
8. Break soaked bhallas into small pieces with your hand, then spread on top of the yogurt-dipped papdis.
9. Generously drizzle fresh, chilled yogurt over the bhallas and papdi.
10. Spread cubed boiled potatoes and chana on top for extra texture and heartiness.
11. Add a layer of sweet tamarind chutney and green chutney as per your taste.
12. Sprinkle chaat masala, roasted cumin powder, chili powder and black salt over the layers for an authentic flavor.
13. Garnish with sev, pomegranate seeds, and a dash of finely chopped green chilies if you prefer extra heat.
14. Just before serving, add a final drizzle of yogurt and chutneys, crushed papdis and sprinkle with a touch more of chaat masala and cumin powder for an aromatic finish.
15. You can use same method and make individual serving jar or cups too… arranging layers of papdi, bhallas, yogurt, chutneys, boiled potatoes, chana and spices with garnish on top in the small glass jars or cups.
Tips
• The key to soft and spongy bhallas is whisking the moong dal and urad dal batter until it’s airy. This step ensures that the bhallas remain light and soft even after frying.
• Soaking the bhallas in warm water after frying is essential to achieve the perfect spongy texture.
• Briefly dip the papdi in yogurt to add flavor without making it soggy. For the best texture, assemble the chaat right before serving.
• Adjust the amount of chutneys and spices to suit your taste preference.
• Garnishing with sev, pomegranate seeds, and fresh coriander not only adds color but also provides additional texture to the dish.
• Adding grated carrots or beetroot can introduce extra crunch and freshness if desired.
• Serve the Bhalla Papdi Chaat immediately after assembling to preserve the textures and enjoy the full burst of flavors in every bite.
- For Batter
- 1 cup Yellow Moong Dal
- 1 Cup Urad Dal/Split Back Lentil
- Salt
- 2 Green Chilies Finely Chopped
- 1 tsp Grated Ginger
- 1 tsp Cumin Seeds
- For Yogurt
- 2 cup Yogurt
- Salt
- Other ingredients
- 20-25 Chaat Papdi Puri
- 1 cup Peeled & Cubed Boiled Potatoes
- 1 cup Boiled Kala Chana or Chickpeas
- ½ cup Sweet Tamarind Chutney
- ¼ cup Green Chutney
- 1 tsp Black Salt
- 1 tsp Roasted Cumin Powder
- 1 tsp Chaat Masala
- 1 tsp Red Chili Powder
- For Garnishing (Optional)
- Pomegranate Arils
- Sev
- Finely Chopped Green Chilies
- Wash and soak a mix of split yellow moong dal and urad dal in water for 4-5 hours. Drain and grind to a smooth, thick batter using minimal water.
- Add salt and whisk the batter well to make it light and fluffy. Then add chopped green chilies, grated ginger, cumin seeds and mix well. Batter is ready to make bhallas.
- Heat oil in a deep pan for frying. carefully drop small portions of the batter with help of fingers or use spoon into the hot oil and fry until golden brown. Fry bhallas in a small small batches, 5-6 at a time.
- After frying, soak the bhallas in warm water with little salt diluted in the water for 30 minutes, cover and keep aside then gently squeeze out the water and set aside.
- Whisk chilled yogurt with little salt, then add little water and mix well, yogurt mixture should be pourable but not thin.
- Dip crispy papdis briefly in chilled yogurt and few papdis in the sweet chutney for added flavor.
- Arrange the dipped papdis on a serving plate as the base layer.
- Break soaked bhallas into small pieces with your hand, then spread on top of the yogurt-dipped papdis.
- Generously drizzle fresh, chilled yogurt over the bhallas and papdi.
- Spread cubed boiled potatoes and chana on top for extra texture and heartiness.
- Add a layer of sweet tamarind chutney and green chutney as per your taste.
- Sprinkle chaat masala, roasted cumin powder, chili powder and black salt over the layers for an authentic flavor.
- Garnish with sev, pomegranate seeds, and a dash of finely chopped green chilies if you prefer extra heat.
- Just before serving, add a final drizzle of yogurt and chutneys, crushed papdis and sprinkle with a touch more of chaat masala and cumin powder for an aromatic finish.
- You can use same method and make individual serving jar or cups too… arranging layers of papdi, bhallas, yogurt, chutneys, boiled potatoes, chana and spices with garnish on top in the small glass jars or cups.
Soaking the bhallas in warm water after frying is essential to achieve the perfect spongy texture.
Briefly dip the papdi in yogurt to add flavor without making it soggy. For the best texture, assemble the chaat right before serving.
Adjust the amount of chutneys and spices to suit your taste preference.
Garnishing with sev, pomegranate seeds, and fresh coriander not only adds color but also provides additional texture to the dish.
Adding grated carrots or beetroot can introduce extra crunch and freshness if desired.
Serve the Bhalla Papdi Chaat immediately after assembling to preserve the textures and enjoy the full burst of flavors in every bite.
2 Responses to “Bhalla Papdi Chaat”
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