Dahi Papdi Chaat
Dahi Papdi Chaat
Prep: 15 mins
Difficulty: Easy
Cook: 0 mins
Serves: 2 - 3 people
Crispy, creamy, tangy, and sweet—Dahi Papdi Chaat is the ultimate Indian street food experience brought straight to your kitchen. The magic is in the assembly, layering distinct textures and bold flavors in every single bite.
We use our premium ready-to-eat boiled chickpeas to save time, pairing them with velvety whipped yogurt, zesty spices, and a generous drizzle of our signature Tamarind Dates Chutney. It requires no cooking and is an absolute crowd-pleaser.
Ingredients
- 24-30 crisp papdis (flat fried dough wafers)
- 1 pack (200g) Boiled Chickpeas, rinsed and drained
- 1 medium potato, boiled and chopped (optional)
- 1.5 cups thick yogurt (dahi), chilled
- 4 tbsp Tamarind Dates Chutney
- 3 tbsp spicy green chutney (coriander-mint)
- 1 tsp Chaat Masala (roasted)
- 1/2 tsp Kashmiri Chilli Powder(Optional)
- Pink Salt Powder to taste
- 1/2 cup nylon sev (thin gram flour noodles)
- Fresh coriander leaves, finely chopped
- 1 tsp sugar (for the yogurt)
Method
Step 1 Prepare the yogurt base by whisking the chilled thick yogurt with a teaspoon of sugar and a pinch of Pink Salt Powder until completely smooth and creamy. Set aside.
Step 2 Arrange the crisp papdis in a single layer on a large serving platter or divide them into individual shallow bowls.
Step 3 Top each papdi evenly with the drained Boiled Chickpeas and chopped boiled potatoes. This forms the hearty, savory foundation of the chaat.
Step 4 Generously spoon the sweetened, creamy yogurt over the chickpeas and papdis, ensuring almost everything is well-coated in the dahi.
Step 5 Drizzle the tangy Tamarind Dates Chutney and the spicy green chutney over the yogurt. Adjust the amounts based on how sweet or spicy you prefer your chaat.
Step 6 Sprinkle an even layer of roasted Cumin Powder, Kashmiri Chilli Powder, and a little extra Pink Salt Powder over the top. Garnish lavishly with nylon sev and freshly chopped coriander just before serving!
Chef's Tip: The golden rule of chaat is timing! Have all your ingredients prepped in separate bowls, but only assemble the Dahi Papdi Chaat right before you intend to eat it. This ensures the papdis remain delightfully crisp under the wet ingredients.
