Dahi Papdi chaat recipe(indian street style chaat)
It's a delightful amalgamation of crispy papdis, creamy yoghurt, tangy chutneys, and savoury and spicy toppings. This chaat is a sensory delight, offering a symphony of flavours with every bite.
Servings 4
Calories
Ingredients
For Yoghurt Prepration
- 2 cup plain yoghurt dahi, curd (chilled)
- 2 tsp white sugar powdered or granulated
- 1/4 tsp black salt
For papdi masala
- 1/2 tsp chaat masala powder
- 1/2 tsp red chilli powder
- 1/4 tsp salt or to taste
- 1/2 tsp roasted cumin powder
- 1/2 tsp black salt
- 1/2 tsp black pepper
Papdi Assembly
- 20-25 pieces of papdi
For Topping
- 1/4 cup cooked black chickpeas
- 1 cup coriander mint chutney
- 1 cup tamarind chutney
For Garnish
- 1 medium boiled and cubed potatoes
- 2 tbsp chopped coriander fresh cilantro leaves
- 2 tbsp pomegranate seeds
- ¼ cup fine sev
Instructions
Yoghurt Preparation
- Add yoghurt, black salt and sugar to a mixing bowl and whisk well, until the sugar is dissolved.
Masala preparation
- Mix all the spices(Chaat masala, Roasted Cumin Powder, Black Pepper, Red chilli Powder, Black Salt and Salt )in a bowl.
Papdi Assembly
- Arrange papdi on a serving plate and Top them with Prepared sweet yoghurt
- Sprinkle some prepared Masala and pour tamarind & Green Mint Coriander chutney on papdi.
- Now, Top them with potatoes, black chickpeas and Crushed Papdi.
- Sprinkle Prepared Spice mixture and pour with Sweet curd over them.
- Drizzle coriander mint chutney and tamarind chutney on top.
- Garnish with coriander, pomegranate seeds, and fine sev. Serve immediately.
Video
Notes
Preparation of Papdis:
The Main ingredient of Dahi Papdi Chaat is crispy papdis. Papris are small, disc-shaped crisps typically made from a dough of refined flour (maida) or wheat flour, seasoned with salt, ajwain (carom seeds), and optionally with other spices like cumin or black pepper.
Assembly of Chaat:
Once the papdis are ready, the assembly of Dahi Papdi Chaat begins.
Yoghurt: A layer of smooth and creamy sweet yoghurt is spread over the papdis, acting as a cool and refreshing base for the chaat. The yoghurt contrasts with the crunchy papdis and gives a tanginess to the chaat.
chutneys:
The two primary chutneys used in this chaat are green and tamarind chutney. The green chutney, prepared from fresh coriander, mint, green chillies, and spices, adds a vibrant freshness and spiciness to the chaat. On the other hand, the tamarind chutney, prepared from tamarind pulp, jaggery sugar, and spices, contributes a sweet and tangy flavour profile, balancing the heat from the green chutney. Toppings and Garnishes:
Common toppings include finely chopped vegetables like onion, tomato, and potatoes. Lentils like chickpeas, black grams or moong dal, and Fruits like pomegranate and coriander add a refreshing crunch and a burst of freshness to the chaat. Additionally, savoury elements in this chaat are chaat masala, roasted cumin powder, red chilli powder, and black salt sprinkled generously over the chaat, imparting layers of complexity and depth to the flavours.
Yoghurt: A layer of smooth and creamy sweet yoghurt is spread over the papdis, acting as a cool and refreshing base for the chaat. The yoghurt contrasts with the crunchy papdis and gives a tanginess to the chaat.
chutneys:
The two primary chutneys used in this chaat are green and tamarind chutney. The green chutney, prepared from fresh coriander, mint, green chillies, and spices, adds a vibrant freshness and spiciness to the chaat. On the other hand, the tamarind chutney, prepared from tamarind pulp, jaggery sugar, and spices, contributes a sweet and tangy flavour profile, balancing the heat from the green chutney. Toppings and Garnishes:
Common toppings include finely chopped vegetables like onion, tomato, and potatoes. Lentils like chickpeas, black grams or moong dal, and Fruits like pomegranate and coriander add a refreshing crunch and a burst of freshness to the chaat. Additionally, savoury elements in this chaat are chaat masala, roasted cumin powder, red chilli powder, and black salt sprinkled generously over the chaat, imparting layers of complexity and depth to the flavours.