Papdi chaat recipe | How to make dahi papdi chaat

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Make the green chutney: blend coriander, mint, garlic, ginger, green chilli, cumin, salt and lemon juice with the optional fried gram, adding just enough water to make a fine, thick chutney.
2. Make the tamarind chutney: soak the tamarind, jaggery and dates (optional) in hot water, then boil until soft.
3. Add the chilli powder, cumin, coriander powder, salt and red chilli powder to the pot. Cool and blend well, adding more water if needed.
4. Pass the chutney through a strainer. If you skipped the dates, you can skip blending and just strain it.
5. Taste and adjust the jaggery to your liking.
6. Make the optional garlic chutney: soak the red chillies in a little hot water until soft, then blend them with the garlic and a little sugar, adding water as needed, to a thick, smooth paste.
7. Whisk the curd with the sugar in a bowl until smooth. Thin the chutneys with water if you like, as a thicker chutney keeps the papdi crisp.
8. Place the papdi on serving plates. Top with the sliced or chopped boiled potato and the steamed moong sprouts, if using.
9. Add garlic chilli chutney, then the chopped onion, then the curd.
10. Add a little green chutney, then the tamarind chutney.
11. Sprinkle with cumin powder and chaat masala, then a generous amount of nylon sev and the chopped coriander.
12. Serve straight away.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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