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 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 potato 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 Papdi 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). Chana means chickpeas. Chaat means to taste (or to lick).
It is made with crispy papdi’s (savory crackers), sweetened yogurt, boiled potatoes, chickpeas, 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, 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 using a 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 black chickpeas (kala chana). If you want, you can cook dried 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 are the common seasonings for dahi papri chaat. 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: It is made from coriander (cilantro), mint, green chilies, and lemon juice. It adds a bright, refreshing, tangy, and spicy flavor. Tamarind date chutney: Also known as imli ki chutney or meethi chutney. It is made from tamarind, date, jaggery, and ginger powder. It adds a sweet and tangy taste. You can prepare these chutneys ahead of time and refrigerate them. You can also buy these chutneys from an Indian grocery store. 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 make prep the chutney’s, boiled potatoes, and chickpeas a day before and store them in the fridge.
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 healthier, you can add parboiled or steamed sprouted green gram and 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.
If you like this recipe, then you’ll love
Bhel Puri Makhana Bhel Dahi Puri Pani Puri Corn Bhel
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
