Vegan Aloo Papri Chaat
Aloo Papri Chaat is one of India’s most beloved street foods: a vibrant, layered mix of crispy fried wafers, spiced tender potatoes, plump chickpeas, tangy chutneys, creamy yogurt, and crunchy toppings. This fully vegan version uses plant‑based yogurt and keeps all the classic sweet, sour, spicy, and savoury flavours perfectly balanced — light, refreshing, and packed with texture in every bite.
Shared by meera
Time
30 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Base & Fillings;
- 15–20 ready‑made vegan papri wafers (or homemade fried dough discs)
- 2 medium potatoes, boiled, peeled, and cubed
- 1 cup cooked chickpeas, drained.. ½ tsp chaat masala
- ½ tsp roasted cumin powder,, Pinch of red chilli powder,, Salt to taste
- #Chutneys & Cream;
- ½ cup vegan mint‑coriander chutney,, ½ cup sweet tamarind‑date chutney
- ¾ cup thick unsweetened vegan yogurt (coconut or soy‑based), whisked smooth
- #Toppings;
- ¼ cup crispy sev (thin gram‑flour noodles),, ¼ cup fresh pomegranate arils
- 2 tbsp finely chopped red onion,, 2 tbsp chopped fresh coriander & mint
- Extra chaat masala and chilli powder for dusting
👩‍🍳 Instructions
- 1
Prep the fillings: Toss boiled potato cubes and chickpeas with chaat masala, cumin, chilli powder, and a pinch of salt; set aside for 5 minutes to absorb flavours.
- 2
Arrange: Place a layer of papri wafers on a large plate or platter. Spoon over the spiced potatoes and chickpeas evenly.
- 3
Layer sauces: Drizzle generously with vegan yogurt, then add mint chutney and sweet tamarind chutney over the top.
- 4
Finish: Scatter with pomegranate seeds, chopped onion, fresh herbs, and pile on plenty of crispy sev. Dust lightly with extra chaat masala and chilli powder.
- 5
Serve: Enjoy immediately while the papri stays crisp and the flavours are fresh — do not let it sit too long or the wafers will soften.