Papdi Chaat
Crisp discs topped with potato, chickpeas, yoghurt and sweet-sour chutneys.
- Time
- 25 min
- Serves
- 4
- Skill
- Easy
- Heat
- ●●●
- Diet
- Vegetarian
Pairing at a glance
The pairing logic
A sweet-sour-spicy mix needs a light, high-acid drink. Sparkling wine and off-dry whites shine.
DRINK WITH THIS
Wine
Cordon Negro Brut Cava
Brut Cava · non-vintage · 11.5%
Crisp bubbles refresh the palate after every bite.
See the wine →
Sula Chenin Blanc
Dry white · Nashik · 13.0%
A friendly, fruity Indian white for a street-food classic.
See the wine →
Dr. Loosen Riesling Kabinett
Off-dry white · Mosel · 8.5%
Off-dry Riesling balances tamarind and chilli.
See the wine →
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 25 min
- 1
Arrange papdi on a plate and scatter potato and chickpeas.
- 2
Spoon over yoghurt and both chutneys.
- 3
Sprinkle chaat masala, sev, pomegranate and onion.
- 4
Serve immediately so the papdi stay crisp.
Cook’s tipAssemble at the last minute.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.