This Avocado Papdi (Papri) Chaat is an Indian-Mexican fusion twist on the classic Indian street food, papdi chaat. It makes for a healthy and flavorful party appetizer or snack.
Papdi chaat is one of the most popular street foods in India, and it is enjoyed as an appetizer or snack. Today, I'm sharing an Indian-Mexican fusion snack inspired by papdi chaat, made with avocado and papdi (crispy puris or wheat flour crackers). Another fusion chaat using avocado I enjoy is my avocado pani puri.
This avocado papdi chaat is very simple to make at home. It is made by layering the papdis on the serving plate, topped with an avocado mixture prepared with onions, a few Indian spices, chutneys, and finally garnished with sev. You can also use a guacamole mixture enhanced with Indian spices as the base for this fusion chaat.
Make this delicious avocado papdi chaat for your next holiday party or get-together. I bet your friends and family will be asking for more!
Also, check out my Indian chaat recipes
If you are planning to host guests at your home and are looking for ideas, check out our 40+ Indian Vegetarian Dinner Party Menu Ideas post.
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Ingredients
- Avocado: Use high-quality, fresh, ripe avocados (also known as butter fruit in India) to make the avocado chaat flavorful.
- Papdis: It is a thin, savory, crunchy wafer (or whole wheat crackers). It is easily available in Indian grocery stores. You can also make them at home.
- Vegetables: I used finely chopped onions, and tomatoes.
- Spices: Roasted cumin powder, chaat masala, and black salt.
- Sev: Thin sev (or nylon sev) is used. It can be found in the Indian store.
- Lime Juice: use freshly squeezed lime/lemon juice for the best flavor.
- Chutneys: Two types of chutney are used: coriander mint chutney and tamarind date chutney. You can also buy these chutneys from an Indian grocery store.
- Extra Toppings: To make guacamole papdi chaat more delicious, you can add fresh coriander, and thin (nylon) sev.
How to Make Avocado Papdi Chaat
Take 1 extra-large ripe avocado and cut them in half. Using a spoon, scoop the pulp into a wide mixing bowl. Add 1 tablespoon lime juice and mash the avocados with a fork or potato masher to your desired consistency.
Then add the following ingredients.
- ¼ cup onion, finely chopped
- ¼ cup tomato, deseeded finely chopped
- 1 green chili, finely chopped
- 2 tablespoon coriander leaves
- ½ teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- ½ teaspoon black salt, as per taste
- salt, to taste
Mix until everything is well combined. (If adding tomatoes, do so at the very end, as they release moisture.)
Note: If you have some leftover guacamole, you can use it and add additional indian spices and make it as a base.
Arrange 6-7 papdis on a serving plate. Then, place the avocado mixture on each papdis.
Drizzle some green chutney and sweet tamarind chutney into each papdis.
Garnish with some thin sev and coriander leaves.
Avocado papdi chaat is ready. Serve immediately.
Serving Suggestions
Avocado papdi chaat tastes best on its own, packed with sweet, spicy, and tangy flavors. You can also serve it with a hot cup of masala chai for a delightful evening snack.
Use the leftover avocado mixture to make guacamole sandwiches, avocado golgappa, avocado paratha, or simply as a dip for tortilla chips.
Storage Suggestions
Always prepare chaat fresh, as the papdis lose their crispness and can become soggy if left for too long.
However, you can prepare the chutneys a day in advance and store them in the fridge. You can also make the avocado mixture a few hours ahead and store it in an airtight container in the refrigerator to prevent it from turning brown.
Tips to Make the Best Avocado Papri Chaat
- Riped Avocados: Make sure to use ripened avocados to make the chaat delicious.
- Lime Juice: Don’t forget to add lime juice to the avocado mixture—it helps prevent the avocado from browning.
- Measurements: There are no exact measurements for this recipe. Adjust the toppings according to your individual tastes and preferences.
- Fresh Ingredients: Always use fresh and crispy papdi's. Papdis and sev can go rancid quickly, even before their expiration date, so be sure to check them for freshness before using them.
- Homemade Chutney: Using homemade chutney adds more flavor and depth to the chaat, so avoid using store-bought chutneys if possible.
- Serve immediately: Keep all the ingredients ready, when you are ready to serve, assemble the avocado papdi chaat on a serving plate and serve immediately. This helps to prevent the dahi papri chaat from getting soggy.
Variations
- Dahi Avocado Papdi Chaat: You can drizzle some sweetened yogurt (curd) mixture along with chutneys to make a variation.
- Tortilla chips: You can also swap papdis with thick tortilla chips in this recipe. It works really well.
If you like avocados, then check out more Avocado Recipes
Avocado Papdi Chaat
Ingredients
- 15-18 papdi (crispy puri or wheat flour crackers)
- ¼ cup green chutney (or as needed)
- ¼ cup tamarind chutney (or as needed)
- ¼ cup nylon sev
- 2 tablespoon coriander leaves
For Avocado Mixture
- 1 extra-large avocado (or 2 small avocados)
- 1 tablespoon lime juice
- ¼ cup onion finely chopped
- ¼ cup tomato, deseeded finely chopped
- 1 green chili finely chopped
- ½ teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- ½ teaspoon black salt as per taste
- salt as per taste
Instructions
- Take ripened avocado, cut them in half. Using a spoon, scoop the pulp into a wide mixing bowl. Add lime juice and mash the avocadoes with a fork or potato masher to your desired consistency.
- Add onions, tomatoes, green chilies, coriander leaves, roasted cumin powder, chaat masala, black salt and regular salt. Mix until well combined. (If adding tomatoes, add them in the very end since they release moisture).
- Arrange 6-7 papdis on a serving plate. Then, place the avocado mixture on each papdis.
- Drizzle some green chutney and sweet tamarind chutney into each papdis.Garnish with some thin sev and coriander leaves.
- Avocado Papdi Chaat is ready. Serve immediately.
Notes
Tips
- Riped Avocados: Make sure to use ripened avocados to make the chaat delicious.
- Lime Juice: Don't forget to add lime juice to the avocado mixture, it prevents the avocado from browning.
- Measurements: There are no exact measurements for this recipe. The toppings can be increased or decreased as per individual taste and preferences.
- Fresh Ingredients: Always use fresh and crispy papdi's. Papdis, sev go rancid very fast, even before their expiration date, so make sure to check them before using.
- Homemade Chutney: Using homemade chutney adds more flavor and depth to the chaat, so avoid using store-bought chutneys if possible.
- Serve immediately: Keep all the ingredients ready, when you are ready to serve, assemble the avocado papdi chaat on a serving plate and serve immediately. This helps to prevent the dahi papri chaat from getting soggy.
Variations
- Dahi Avocado Papdi Chaat: You can drizzle some sweetened yogurt (curd) mixture along with chutneys to make a variation.
- Tortilla chips: You can also swap papdis with thick tortilla chips in this recipe, it works really well.
Nutrition
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Gowri
Super simple filling and healthy !!! Best thing no oil!!!
Bhavana Patil
Thank you so much Gowri, I am so glad you liked it.