Chef Sanjeev Kapoor shares comforting chaat recipes that matches every mood

Chaat and papdi can instantly lift the mood and let us accept it, these Indian snacks are loved by people of all age groups. Keeping Indians' love for chaat and papdi in mind, celebrity chef Sanjeev Kapoor recently shared chaat recipes that can match every mood. In his post, he said, "When joy is in the air, chaat feels festive, layered and vibrant. In quieter moods, it becomes soothing, offering balance and comfort. For gatherings, it turns indulgent, rich and celebratory, while on slower days it adapts into lighter, nourishing versions. This adaptability ensures that chaat is never just food; it is a companion that reflects moods and elevates experiences, whether shared with friends or savoured alone. The enduring charm of chaat lies in its accessibility and creativity. Quick to prepare, endlessly customizable, and always satisfying, it brings a lively chatpata kick that lifts the mood without adding any fuss." Take a look at his recipes. Ingredients: Puris as required, 4 medium potatoes, 1½ cups moong sprouts, blanched, 1 teaspoon roasted cumin powder, 1 teaspoon chaat masala + for sprinkling, 1 teaspoon red chilli powder, black salt to taste, salt to taste, ½ cup salted boondi, 2 cups ragda, fried papdis as required, sev for sprinkling, imli chutney 1 cup tamarind (imli), 1 cup deseeded dates, ¼ cup melted jaggery, 1 teaspoon roasted cumin powder, 1½ teaspoons red chilli powder, salt to taste, pudine ka pani, 1 small bunch fresh mint leaves, ½ small bunch fresh coriander leaves, 4-5 green chillies, salt to taste, 2 tsp roasted cumin powder, 2 tsp chaat masala, black salt to taste, 2 tbsp pani puri masala, juice of 1 lemon, and ice cubesMethod: To prepare imli chutney, drain the excess water from tamarind and dates. Strain the tamarind in a bowl and squeeze to get the pulp. Grind dates alongwith some water into a smooth and thick puree. Add the date puree, melted jaggery, cumin powder, chilli powder and salt to the tamarind pulp and mix. Add 1 cup water and mix well. To prepare pudine ka pani, separate the mint leaves from the sprigs. Blend together coriander sprigs, mint leaves and broken green chillies alongwith some water into a smooth mixture. Transfer in a bowl. Add salt, cumin powder, chaat masala, black salt, pani puri masala, lemon juice and 4 cups water to the ground mint leaves mixture and mix well. Add few ice cubes and mix well. Mash the potatoes in another bowl. Add moong sprouts and mix. Add cumin powder, 1 teaspoon chaat masala, chilli powder, black salt and salt and mix well. Add salted boondi to pudine ka pani and mix well. Crack the top of each puri, put some radga, potato-moong mixture, pour some imli chutney and pudine ka pani and serve immediately. To prepare sukka puri, put some potato-moong mixture on fried puris, sprinkle some salt, chaat masala, black salt and sev on top and serve immediately. Ingredients: 4 cups puffed rice, 1 medium onion, 1 medium tomato, 1 medium potato, 1 tbsp lemon juice, 2 tbsps freshly chopped coriander leaves, black salt, 2 tbsps chopped raw mango, 1/4 cup roasted peanuts, ¼ tsp chaat masala powder, 5-6 papdis, sev, green chutney, ¾ cup mint leaves, ¾ cup coriander leaves, 2 green chillies, ½ inch ginger, 1 tbsp lemon juice, salt to taste, sweet tamarind chutney, ½ cup dates, ½ cup tamarind, 2 tbsps jaggery, ½ tsp red chilli powder, ½ tsp roasted cumin powder, and ½ tsp black saltMethod: In a blender jar, add mint leaves, coriander leaves, green chillies, ginger, lemon juice, salt, and a little water, grind to a smooth and thick paste. Set aside. In another blender jar, add the soaked dates along with the water and blend to a fine paste, strain the paste and add it to a bowl. Strain the tamarind and mash it through the strainer and add it to the same bowl. Add jaggery, red chilli powder, roasted cumin powder, black salt, and mix well. Set aside. In a large bowl, add puffed rice, add onion, tomato, potato, prepared green chutney, and prepared sweet tamarind chutney. Add lemon juice, chopped coriander, black salt, raw mango, peanuts, chaat masala powder, and crush papdis and add to the bowl, mix well. Transfer to serving plates and garnish with sev, chopped coriander, and serve immediately along with papdis. Ingredients: 1½ cups thick yogurt, 20-24 crisp puris, 1 cup powdered sugar, salt to taste, 3-4 ice cubes, 3 medium potatoes, 1 tbsp chopped fresh coriander leaves + , for garnish, ½ cup boiled moong sprouts, black salt to taste, ½ tsp red chilli powder + for sprinkling, date and tamarind chutney as required, green chutney as required, red chilli-garlic chutney, date and tamarind chutney, roasted cumin powder, sev for garnish, masala chana dal, masala peanuts, carrot and beetroot Method: Take yogurt in a large bowl. Add powdered sugar, salt and ice cubes and mix till well combined and the sugar melts. For the stuffing, take potatoes in another bowl. Add coriander leaves, boiled moong sprouts, black salt and red chilli powder and mix till well combined. To make the dahi puris, make a hole in crisp puris and arrange on a serving plate. Stuff each puri with a portion of the stuffing. Drizzle date and tamarind chutney, green chutney, red chilli garlic chutney and prepared yogurt mixture. Drizzle date and tamarind chutney and sprinkle roasted cumin powder. Garnish with sev, coriander leaves, masala chana dal, masala peanuts, grated carrot, and grated beetroot. Serve immediately Ingredients: 1 medium potato, 1 tbsp chopped onions, ½ tbsp chopped fresh coriander leaves, black salt to taste, 1/2 tsp chaat masala, 1½ teaspoons red chilli powder, salt to taste, ¼ tsp green chutney, ¼ tsp chilly-garlic chutney, ¼ tsp tamarind chutney, 1 teaspoon black salt, masala chana dal for garnish, masala peanuts for garnish, onions, coriander leaves, and sev. Method: Crush potato in a bowl and add onions, coriander leaves, black salt, chaat masala, red chilli powder and salt to taste. Mix well. Set aside. Place 8 pudis in a plate, top each with the prepared potato mixture. Drizzle a tbsp each of green chutney, chilli garlic chutney and tamarind chutney. Sprinkle black salt, red chilli powder, salt to taste, masala chana dal, masala peanuts, chopped onions, coriander and sev. Serve immediately. Ingredients: 3 medium potatoes, ¼ tsp turmeric powder, salt to taste, 1 tbsp corn starch, oil for shallow-frying, 1½ cups dried white peas, soaked overnight and boiled with turmeric and salt, 1 tbsp oil, 1 tsp cumin seeds, ½ tsp chaat masala, ¼ tsp black salt + for sprinkling, slt to taste, ¼ tsp turmeric powder, 2 tsps red chilli powder + for sprinkling, green chutney for drizzling, red chilli-garlic chutney for drizzling, tamarind chutney for drizzling, 1 small onion, 1 small tomato, 2 tbsp chopped raw mango, 2 tbsps grated beetroot, masala chana dal for sprinkling, masala peanuts, and sev for garnish.Method: take the potatoes in a large bowl, add turmeric powder, salt, cornstarch and mix well. Divide the mixture into medium equal portions and shape them into pattice. Heat sufficient oil in a non-stick tawa, place the patties on it and shallow fry till golden brown and crisp from both the sides. Drain on an absorbent paper. For the ragda, heat oil in non-stick pan. Add cumin seeds and let them change colour. Add cooked dried white peas, chaat masala, black salt, salt, turmeric powder, red chilli powder, mix well and cook for 5 minutes on a medium heat. Transfer the pattice on a serving plate, cut each pattice into 4 parts and top with the prepared cooked white peas. Sprinkle red chilli powder, black salt, drizzle green chutney, red chilli-garlic chutney and tamarind chutney. Sprinkle chopped onion, chopped tomato, chopped raw mango and grated beetroot. Sprinkle chana dal, masala peanut, sev, squeeze lemon and garnish with chopped coriander. Serve immediately