Mexican Papdi Chaat




Yield 6-8 Servings


For the Bean Mixture:

Combine the following ingredients in a large bowl:

Tomato Garlic Chutney:

*This chutney should be used like a "hot sauce" and added sparingly to the dish *

Blend the following:

Cilantro Jalapeno Chutney:

Blend the following until smooth :

**add small spoonfuls of water as needed to keep things moving in the blender. A nutribullet or small blender will work best.Adjust salt as you add more water**

Yogurt & Sour Cream Sauce:

*You can skip this and use plain sour cream as well*

Combine the following in a bowl and mix well:

Additional Ingredients needed:

8-10 Flour Tortillas

Oil For Frying


  1. Assemble the bean mixture as instructed above and set aside. Ideally this should be served room temperature. You can also heat this entire mixture up and serve it warm- I preferred it slightly warm!
  2. Make all of the chutneys and place in individual containers.
  3. Use a pizza cutter or knife to cut the flour tortillas into diamond or square shapes about 1/2 inch wide to use as the "papdi". 
  4. Heat a vessel (frying pan or pot) with enough oil for frying (should be about 1/2 inch deep) on medium high heat. Drop in the tortillas and quickly fry them until golden. Remove with a slotted spoon onto a paper towel lined dish. Sprinkle immediately with sea salt and chili powder (optional). ** You can also bake these or use an air fryer**
  5. Serve the chaat so individuals can assemble their own and take as much of the chutneys as they like or mix everything together in one bowl (chutneys should be added to your preference). The garlic chutney is spicy and VERY garlicky so use sparingly like you would hot sauce.

The bean mixture can be made two days ahead (just don't add the cheese or onions until ready to serve).

The chutneys can all be made two days ahead as well and kept refrigerated until ready.

The fried tortillas can be prepared two days ahead and kept in an air tight container lined with paper towel.

Recipe by The Chutney Life at