Indian Chaat Dip (Party Dip)
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.
Servings 6
Calories
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.