Dahi Papdi Chaat recipe is one of the popular Indian street foods that you can find in any corner of India. It's mainly prepared using papris (savory crackers), sweetened curd (dahi), boiled potatoes, chickpeas, some sweet, spicy, and tangy chutney, and finally, topped with some sev.
This North Indian-style street chaat is so delicious, lip-smacking, and super easy to make. My daughter loves this chaat, so I always have a pack of store-bought papdis and sev at home. I also make a big batch of coriander mint chutney, sweet tamarind chutney and store them in the freezer.
Traditionally, boiled potatoes are added as a filling for the chaat recipe, but if you are looking for healthier options, you may also use boiled sweet potatoes or diced avocado for a twist.
When you are ready to serve, assemble everything, and voila, it's ready in 15-20 minutes. Try this at home for your next get-together, game night, or kitty party, for your family and friends.
What Is Dahi Papri Chaat?
Dahi Papdi Chaat, also known as Dilli chaat, is a popular Indian street food! From sweet, sour, and spicy to tangy, this chaat is packed with many flavors in just one dish.
- Dahi means yogurt (curd).
- Papdi means savory crackers.
- Chaat means to taste (or to lick).
It is made with crispy papdi's, sweetened yogurt, boiled potatoes, chickpeas, chutneys (coriander mint chutney, sweet tamarind chutney), sev, and a few spices. These snacks are sold by food stall vendors across India along with other popular chaats like pani puri, sev puri, bhel puri, samosa chaat, kachori chaat, etc.
Ingredients
You will need a few key ingredients to make an authentic dahi papdi chaat at home.
- Papdis: It is a thin, savory, crunchy wafer (or whole wheat crackers). It is available in Indian grocery stores. You can also make them at home.
- Vegetables: I used finely chopped onions and tomatoes.
- Boiled potatoes: I used yellow potatoes. You can boil potatoes in instant pot or stovetop pressure cooker.
- Boiled chickpeas: They add a nice bite to the chaat. I used white chickpeas (kabuli chana) in this recipe, you may replace them with boiled black chickpeas (kala chana). If you want, you can cook chickpeas using an Instant Pot pressure cooker or use canned chickpeas, make sure to drain and rinse them before using.
- Curd/Yogurt: I used fresh homemade yogurt. Do not use sour curd. Use cashew, coconut, or almond yogurt for vegan-friendly dahi papdi chaat.
- Spices: Roasted cumin powder, chaat masala, and black salt.
- Sev: Thin sev (or nylon sev) is used. You can buy a packet from the Indian store.
- Chutneys: Traditionally, 2 types of chutneys are used to make dahi papdi chaat: coriander mint chutney and tamarind date chutney
- Extra Toppings: To make papdi chaat more delicious, you can fresh coriander, add pomegranate, and thin (nylon) sev.
How to Make Dahi Papdi Chaat
Whisk yogurt with some sugar till smooth and creamy.
Arrange 6-7 papdis on a serving plate.
Then, place boiled, cubed potatoes and boiled chickpeas on each papdis.
Top up with some finely chopped onions and tomatoes over it.
Add sweetened curd/yogurt over each papdi.
Drizzle some green chutney and sweet tamarind chutney into each papdis.
Then sprinkle roasted cumin powder, chaat masala, and black salt.
Lastly, sprinkle thin sev, garnish with coriander leaves, and pomegranate.
Serve immediately.
Serving Suggestions
Dahi papri chaat tastes best on its own, as it's packed with a lot of flavors spicy, sweet, and tangy. You can also serve it along with a hot cup of masala chai.
Storage Suggestions
Always make papri chaat fresh, as the papdis lose the crispness and will get soggy when kept longer outside. However, you can prep the chutney, boiled potatoes, and chickpeas a day before and store them in the fridge.
Expert Tips
- Measurements: There are no exact measurements for this recipe. The toppings can be increased or decreased as per individual taste and preferences.
- Fresh Ingredients: Always use fresh and crispy papdi's. Papdis, sev go rancid very fast, even before their expiration date, so make sure to check them before using.
- Homemade Chutney: Using homemade chutney adds more flavor and depth to the chaat, so avoid using store-bought chutneys if possible.
- Serve immediately: Keep all the ingredients ready, when you are ready to serve, assemble the papri chaat on a serving plate and serve immediately. This helps to prevent the dahi papri chaat from getting soggy.
Variations
- To make it healthier, you can add parboiled or steamed sprouted green gram and top it with pomegranate arils.
- I sometimes like to use diced avocadoes or boiled sweet potatoes in place of boiled potatoes.
Dahi Papdi Chaat Recipe
Ingredients
For Curd (Yogurt)
- ½-3/4 cup yogurt (dahi)
- ½ tablespoon sugar
For Chaat
- 16 papdis
- 1 medium potato boiled, cubed
- ¼ cup chickpeas boiled, optional
- ¼ cup onion finely chopped
- ¼ cup tomato finely chopped
- ¼ cup green chutney
- ¼ cup sweet tamarind chutney
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- ⅛ teaspoon black salt
- ½ cup nylon sev or as needed
- 2 tablespoons coriander leaves chopped
- 2 tablespoons pomegranate optional
Instructions
- Whisk yogurt with some sugar till smooth and creamy.
- Arrange papdis on a serving plate.
- Then, place boiled and cubed potatoes, and chickpeas on each papdis.
- Top up with some finely chopped onions and tomatoes over it.
- Add sweetened curd/yogurt over each papdi.
- Drizzle some green chutney and sweet tamarind chutney into each papdis.
- Then sprinkle roasted cumin powder, chaat masala, and black salt.
- Lastly sprinkle thin sev, garnish with coriander leaves, and pomegranate.
- Serve immediately.
Notes
Tips & Variations
- Measurements: There are no exact measurements for this recipe. The toppings can be increased or decreased as per individual taste and preferences.
- Healthy: To make it more healthy, you can add par-boiled or steamed sprouted green gram and also top it with pomegranate arils.
- Fresh Ingredients: Always use fresh and crispy papdi's. Papdis, sev go rancid very fast, even before their expiration date, so make sure to check them before using.
- Homemade Chutney: Using homemade chutney adds more flavor and depth to the chaat, so avoid using store-bought chutneys if possible.
- Serve immediately: Keep all the ingredients ready, when you are ready to serve, assemble the papri chaat on a serving plate and serve immediately. This helps to prevent the dahi papri chaat from getting soggy.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Leave a Reply