Probably one of the easiest chaats, dahi Papdi Chaat is one you need to try soon.
A good chaat is always a great way to start off a meal. dahi papdi chaat is also good served as a quick and simple snack. This is a recipe from my cookbook ‘The Curry Guy Veggie’ and you can prepare it, from start to finish in under 30 minutes.
About dahi papdi chaat
Dahi papdi chaat is a snack foor prepared with wheat crackers that are topped with several sauce. These usually include a yoghurt sauce, a coriander and chilli sauce and tamarind sauce.
The wheat crackers are topped with other tasty toppings such as cubed cooked potatoes, chickpeas and diced red onions and tomatoes. This is a hugely popular snack food from northern India and it’s delicious served at parties for a crowd or as a simple snack.
Dahi papdi chaat may not normally be served with ice cold lager but I can assure you the flavours go very well together.
What do you put into this chaat?
This simple dahi papdi chaat is very similar to the pani puri recipe featured in my cookbook “The Curry Guy Easy”. Chaats are all about taking the same ingredients, perhaps adding or omitting a couple and then coming up with a completely deferent taste and texture sensation. In this case, for mt Dahi papdi Chaat rather than using the hallow puri shells, flat papdi are used. Both are made with the same ingredients but prepared in a different way. The flavoured water (pani) used in pani puris is omitted giving you a drier but equally tasty snack. Get the sauces and papdi (you could use shop bought) prepared and this popular dahi papdi chaat can be made in minutes.
If you love this recipe try these others:
- Before putting this together, ensure that your potatoes are good and soft. You should be able to bight into the potato cubes with little resistance. Arrange eight papdi on each of four serving plates. Top each papdi with the cubed potatoes, chopped onion, yoghurt sauce, tamarind sauce and coriander and mint chutney. Don’t worry about doing a neat job. Like most chaats this is meant to look a bit sloppy.
- Garnish each papdi with a sprinkling of red chilli powder and a little more chaat masala if you like. Remember there is already chaat masala which contains black salt in the yoghurt sauce so you don’t want to over season.
- To finish, top each plate with a handful of fine sev. These can be eaten by hand or with a fork.