Dahi Papdi Chaat
This simple but delicious dahi papdi chaat can be made in minutes. Make it once you will will make it many more times!
This simple 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:
Chaat Aloo
Spinach Chaat
Samosa Chaat
Idli & Keema Chaat
Chicken Chaat
Chickpea Chaat
You can use homemade or shop bought papdi which can be found at Asian shops.
Top each papdi with the cubed potatoes and finely chopped onion.
Add each of the sauces. Don’t worry too much about being neat. It will all get scooped up.
Cover generously with fine sev to serve.
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Dahi Papdi Chaat
Ingredients
- 28 papdi – homemade
- 2 large unpeeled potatoes – boiled until fork tender, then cooled, peeled and cubed
- 1 large red onion – finely chopped
- 250g yoghurt sauce
- 250ml tamarind sauce
- 250ml coriander and mint chutney
- Red chilli powder to garnish
- Chaat masala to garnish
- Fine sev or similar to garnish
Instructions
- 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.
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