This Indian Chaat Dip is a party-friendly version of classic papdi chaat, combining flavorful thick yogurt, chutneys, boiled potatoes, chickpeas, and spices into a scoopable dip. Serve with papdi, puri shells or crackers.
I love making Indian chaats for get-together, picnic, potlucks or party at home. When I saw this viral chaat dip trending on social media. I had to recreate it.
Indian Papdi Chaat Dip captures all the deliciousness of dahi papdi chaat in a convenient, scoopable dip form. Instead of assembling individual papdis, the sweetened yogurt, chutneys, boiled potatoes, chickpeas, and spices are served into a scoopable dip.
This high-protein chaat keeps all the authentic flavors while making it easy to serve at parties or gatherings. Its great for Diwali party or any gathering. You can also check out my greek yogurt dip, an easy appetizer that can be made in your next party.
Looking for more party recipe inspiration, check out my Indian dinner party menu ideas.
Indian Chaat Dip Ingredients
- Papdis: It is a thin, savory, crunchy wafer (or whole wheat crackers). It is available in Indian grocery stores.
- Vegetables: I used finely chopped onions and boiled potatoes. You can boil potatoes in instant pot or a stovetop pressure cooker.
- Boiled chickpeas: I used white chickpeas (kabuli chana), 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. Then made hung curd at home. You can also use Greek yogurt.
- Spices: Roasted cumin powder, red chili powder, chaat masala, black salt, and salt.
- Sev: Thin sev (or nylon sev) is used. You can buy a packet from the Indian store.
- Chutneys: Green chutney and sweet tamarind date chutney.
- Toppings: To make papdi chaat dip more delicious, you can add fresh coriander, and pomegranate seeds.
How to Make Chaat Dip
Firstly, take the homemade yogurt, strain the excess whey using a muslin cloth for 2-3 hours, or use a Greek yogurt maker to prepare thick curd. You may also use store-bought Greek yogurt.
To a bowl, add 1 cup of hung/thick yogurt, 1 ½- 2 tablespoons sugar, and ½-3/4 teapsoon roasted cumin powder and salt to taste. Whisk the mixture till smooth and creamy. Set aside.
In a small bowl, mix together ½ cup of boiled potatoes, ½ cup boiled chickpeas, ¼ cup onion, spices like ½ teaspoon red chili powder, ½ teaspoon roasted cumin powder, ½ teaspoon chaat masala, ½ teaspoon black salt, salt, and 1 tablespoon lemon juice. Keep it aside.
You may also use steamed sprouted moong beans in this recipe.
For the assembly, take a deep platter or bowl. Add the hung curd and spread it around evenly using a spoon.
Add the spiced potato chickpea mixture. Drizzle some green chutney and sweet tamarind chutney. Sprinkle some chaat masala as per taste.
Finally, garnish with thin sev (or/and boondi), pomegranate seeds, and coriander leaves. If serving immediately, place the papdis on the side; if serving later, keep the papdis separate to maintain their crispiness.
This dip is good for a party of 5-6 people, assuming you are serving other appetizers alongside it.
Serving the Chaat Dip
Enjoy this chaat dip with crispy papdi/puri along with other appetizers like spiced bombay potatoes, masala corn dip, and drinks like mango lassi.
Storage Suggestions
You can prepare the sweetened yogurt mixture, potato chickpea spiced mixture, and chutneys 1 day in advance. When you are ready to serve, sprinkle the toppings and serve with papdi.
Expert Tips
- Serve the Indian chaat dip in a platter as its easy to scoop the dip with the papdi. You can also arrange the dip in the individual cups for the parties.
- Add the toppings like sev and papdi just before serving, as they may get soggy.
- You can also use this dip as a filling in pani puri shells to make delicious dahi puri.
- Use homemade savary and sweet chutney, roasted jeera powder (bhuna jeera) for the best flavor.
More Indian Chaat Recipes
Indian Chaat Dip (Party Dip)
Ingredients
For Yogurt Layer
- 1 cup hung curd (or Greek yogurt)
- 1 - 1.5 tablespoons sugar
- ½-3/4 teaspoon roasted cumin powder
- ½ teaspoon salt
For Chickpea Potato Mixture
- ½ cup boiled chickpeas
- ½ cup boiled potatoes (or sweet potato)
- ¼ cup onion finely chopped
- ½ teaspoon roasted cumin powder
- ½-1 teaspoon chaat masala
- ½ teaspoon red chili powder
- ½ teaspoon black salt, and salt
- 1 tablespoon lemon juice
Others
- 2-3 tablespoons mint coriander chutney
- 2-3 tablespoons sweet tamarind chutney
- 2 pinches chaat masala
- ¼ cup thin sev
- ¼ cup pomegranate seeds
- 2-3 tablespoons coriander leaves
- 22-25 papdis
Instructions
- Firstly, take the homemade yogurt, strain the excess whey using a muslin cloth for 2-3 hours, or use a Greek yogurt maker to prepare thick curd. You may also use store-bought Greek yogurt.
- To a bowl, add hung yogurt, sugar, roasted cumin powder, and salt. Whisk the mixture till smooth and creamy. Set aside.
- In a small bowl, mix together boiled potatoes, boiled chickpeas, onion, spices like red chili powder, roasted cumin powder, chaat masala, black salt, salt, and lemon juice. Keep it aside.
- For the assembly, take a deep platter or bowl. Add the hung curd and spread it around evenly using a spoon.
- Add the spiced potato chickpea mixture. Drizzle some green chutney and sweet tamarind chutney. Sprinkle some chaat masala as per taste.
- Finally, garnish with thin sev, pomegranate seeds, and coriander leaves. If serving immediately, place the papdis on the side; if serving later, keep the papdis separate to maintain their crispiness.This dip is good for a party of 5-6 people, assuming you are serving other appetizers alongside it.
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