Papaya Chaat
20 Min

Papaya Chaat

There are many reasons to keep a papaya or two, at different stages of ripeness, in your kitchen. Knowing how to tell a perfectly ripe papaya is to get familiar with its sweet aroma and being okay with the skin getting small splotches of mold. Those are usually the best. A tropical fruit that is native to Central and South America, papaya can be eaten as it or with a sprinkle of chile and salt. A green papaya can be grated to make a Thai-inspired salad and can also be used as a tenderizer for marinating meat. Papaya is unique in containing an enzyme called papain which breaks down tough protein fibers found in meat, which is why it has been used as a meat tenderizer for thousands of years.

Another reason to eat papaya is its high quantity of vitamin C and a carotenoid called lycopene, which contributes to its bright orange color. I love the flavor of papaya and often add it to chopped salads or Indian street snacks, called chaats. Make the amchur (green mango powder) coated garbanzo beans the day before and you can enjoy them with the papaya and just on their own. Cilantro yogurt can also be used as a dipping sauce for fish, vegetables or potatoes. 

Share this recipe
Cook Time

20 Minutes + Refrigeration Time



Step 1
Over high heat in a medium sized sauté pan, warm the olive oil and fry the drained garbanzo beans with amchur, black pepper, cumin and salt. Stir until the spices are evenly covering the beans, just a couple of minutes, then turn the heat off and let the beans cool down.
Step 2
To make the cilantro yogurt, discard the bottom 4 inches of the cilantro stems and combine the rest with serrano pepper, yogurt, cored and sliced apple, ginger, 1/4 cup peanuts and salt in a blender and puree until smooth. Save the remaining peanuts for garnish and refrigerate the cilantro yogurt for up to a day or two.
Step 3
When ready to eat the chaat, slice the papaya into small 1-inch pieces or wedges and spread them on a serving plate. Sprinkle a bit of salt and lemon juice over them. Spoon the cilantro yogurt over and around the papaya and sprinkle the spiced garbanzo beans, the peanuts and mint leaves. Serve.

1 1/2 cups of cooked white garbanzo beans

2 tablespoons of olive oil

1 tablespoon amchur

1 teaspoon black pepper

1 teaspoon toasted ground cumin

1 teaspoon sea salt

1 bunch of cilantro

1 serrano pepper (optional)

1 1/2 cups of plain whole milk yogurt

2-inch piece of peeled ginger

1/2 green apple

1/2 cup toasted peanuts

1 teaspoon sea salt

½ medium ripe papaya

Small handful of mint leaves

Juice of half a lemon

Generous pinch of salt

Notes & Variations

  • If making garbanzo beans from scratch, soak ½ cup overnight and boil and simmer the next day until tender. Drain and follow the recipe.
  • Add sliced cucumber, radishes or roasted corn to the snack.
  • Replace the peanuts with sesame or pumpkin seeds.
20 Min

Stock Your Pantry


If you're a papaya enthusiast, check out the two recipes below!

Leave a comment

Please note, comments need to be approved before they are published.