Dahi Papdi Chaat

Imagine a rainy evening with a plate of your favourite chaat. Dahi papdi chaat is one of my favourite chaats because of the cool yogurt. Crisp papdis arranged on a plate and adorned with chopped onions, tomatoes, sweet and green chutneys, little spoonfuls of sweet yogurt and some thin sev to finish on top. Sounds mouth-watering? Here’s the recipe, adjust according to taste. I have used homemade whole wheat baked papdis.

Dahi Papdi Chaat

 

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Prep time

45 mins

Total time

45 mins

 

Chatpata and crisp dahi papdi chaat with cooling yogurt

Author: Vindhya Desai

Recipe type: Snack

Cuisine: Indian

Serves: 4 plates

Ingredients

For Mint Coriander Chutney (Green Chutney):

• ½ Cup packed mint leaves/pudina (cleaned and washed)
• ½ Cup packed coriander leaves (cleaned and washed)
• 1 Tsp chaat masala
• ½ or 1 small green chilli
• ½" ginger
• ½ Tsp roasted jeera powder
• 1 Tbsp lime juice
• 1 Tbsp yogurt
• Salt to taste
  

For Tamarind Dates Chutney (Sweet Chtuney):

• ¼ Cup chopped and soaked seeded dates (wet ones)
• 2 Tbsp tamarind pulp or 1 Tbsp thick tamarind paste
• 2 Tbsp jaggery/gur/bella/unrefined palm sugar
• 1 to 1¼ Cups of water
• A pinch of salt
• ½ Tsp dry ginger powder (sonth)
• ¼ Tsp red chilli powder
• ¼ Tsp roasted jeera powder
  

For Dahi Papdi Chaat:

• 28 papdis
• 1 boiled potato, lightly crumbled into bite sized pieces
• 1 finely chopped onion (1/2 Cup)
• 1 finely chopped tomato (1/2 Cup)
• ½ Cup green chutney (above)
• ½ Cup sweet chutney (above)
• Juice of a lemon or lime
• Chaat masala to sprinkle
• Roasted jeera powder to sprinkle
• 1 Cup smoothly beaten sweet yogurt/curd/dahi
• Fine Nylon Sev as required
• Coriander leaves to garnish

Method

1. To make green chutney, grind all ingredients given under green chutney except yogurt into fine paste with water as required. Add yogurt and mix well. Keep aside
2. To make sweet chutney, boil tamarind pulp/paste, soaked dates, jaggery with water till thick. Grind into a paste when it cools. Mix in dry ginger powder, red chilli powder, roasted jeera powder and salt and bring it back to boil. Once thick and syrupy, remove from heat and keep aside with green chutney
3. To make papdi chaat, assemble all ingredients, place 7 papdis per plate
4. Place a few crumbles of potato on the papdis
5. Add chopped onions and tomatoes on top
6. Add a little green chutney and sweet chutney on the papdis
7. Add a few drops of lemon/lime juice on each papdi
8. Sprinkle chaat masala and roasted jeera powder
9. Add little spoonfuls of thick yogurt on the papdis
10. Sprinkle sev on top all over the papdis
11. Garnish with coriander leaves. Serve immediately

Notes

Both chutneys can be made ahead of time. Refrigerate leftover chutneys and use it for other chaats or tikkis or samosas

Adjust taste of green chutney as per your liking. Add more green chilli if you want. I always add a small spoon of yogurt in my mint chutney, it gives a more rounded mellow flavour

Use store bought papdis if you want

All ingredients for chaat are approximate measurements only. Increase or decrease the quantities as you like. Keep in mind not to pile too many toppings on top of the papdis, keep them bite sized

Chilled yogurt tastes best

Use grated ginger in place of dry ginger powder in sweet chutney

Drop some pomegranate seeds/pearls on top if you like

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 Stepwise:

To make green chutney, grind all ingredients given under green chutney except yogurt into fine paste with water as required.  Add yogurt and mix well. Keep aside

To make sweet chutney, boil tamarind pulp/paste, soaked dates, jaggery with water till thick. Grind into a paste when it cools. Mix in dry ginger powder, red chilli powder, roasted jeera powder and salt and bring it back to boil. Once thick and syrupy, remove from heat and keep aside with green chutney

To make papdi chaat, assemble all ingredients, place 7 papdis per plate

Place a few crumbles of potato on the papdis

Add chopped onions and tomatoes on top

Add a little green chutney and sweet chutney on the papdis

Add a few drops of lemon/lime juice on each papdi

Sprinkle chaat masala and roasted jeera powder
 

Add little spoonfuls of thick yogurt on the papdis
 

Sprinkle sev on top all over the papdis
 

Garnish with coriander leaves. Serve immediately