Dahi Papdi Chaat Recipe
Get Ready for a Colourful and Flavourful Explosion! Learn how to make the perfect Dahi Papdi Chaat recipe, a vibrant and mouth-watering Indian street food snack that’s sure to be a hit at your Holi celebrations!
Watch how to make dahi papdi chaat:
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Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr
Serves: 4 people
Ingredients:
For the papdi:
1 cup all-purpose flour (maida)
¼ tsp carom seeds (ajwain)
Salt to taste
2 tbsp ghee
Water, as required
For the potato mixture:
4-5 medium-sized potatoes, boiled and chopped
2 medium-sized onion, chopped
1 large tomato, chopped
Handful of chopped coriander leaves
½ tbsp chaat masala powder
1 tsp black salt,
1 tsp red chilli powder
For the colourful dahi:
400g curd (dahi), chilled
2 tbsp powdered sugar
½ tsp black salt
1-2 tbsp green chutney
1-2 tbsp beetroot paste
1-2 tbsp tomato ketchup
½ tsp red chilli powder
2 tbsp water
⅛ tsp turmeric powder
Few strands of saffron (kesar)
Other ingredients:
Green chutney, as required
Tamarind chutney, as required
Pomegranate arils (anaar), as required
Coriander leaves, as required
Sev, as required
Instructions:
To Make the Papdi:
Combine maida, ajwain, and ghee in a bowl. Mix well, rubbing the ghee into the flour with your fingers.
Gradually add water to knead a semi-stiff dough (2-3 minutes).
Rest the dough for 30 minutes under a damp cloth.
Knead the dough again, then divide it into small equal roundels.
Roll out each roundel into a 2-inch diameter circle and prick with a fork/knife.
Fry the papdi in moderately hot oil over low heat until crisp and golden brown.
Drain excess oil on absorbent paper or a sieve.
Repeat with remaining dough and store crispy papdi in an airtight container.
To make the potato mixture:
In a bowl, add potato, onion, tomato, coriander leaves, chaat masala, black salt and red chilli powder. Mix well.
To Make Colourful Dahi:
Whisk together dahi, sugar, and black salt in a large bowl.
Divide the dahi mixture into 5 equal parts.
Part 1: Add green chutney and mix.
Part 2: Add beetroot paste and mix.
Part 3: Add tomato ketchup and red chilli powder, and mix.
Part 4: Mix in turmeric-infused water (see below).
Part 5: Leave plain (white).
To make turmeric-infused water:
Boil water, add turmeric and kesar. Cook until the raw smell disappears, then let cool.
To Serve Papdi Chaat:
Fill a flat plate with the potato mixture.
Drizzle green chutney and tamarind chutney over the potato mixture.
Sprinkle pomegranate arils (anaar) on top.
Drizzle the colourful dahi mixture over the potato mixture.
Garnish with pomegranate arils and coriander leaves.
Place the plate on a larger plate and arrange crispy papdi around the sides.
Your colourful Papdi Chaat is now ready to serve!
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Dahi Papdi Chaat Recipe
Ingredients
For the papdi:
- 1 cup all purpose flour maida
- ¼ tsp carom seeds ajwain
- Salt to taste
- 2 tbsp ghee
- Water as required
For the potato mixture:
- 4-5 medium sized potato boiled and chopped
- 2 medium sized onion chopped
- 1 large tomato chopped
- Handful of chopped coriander leaves
- ½ tbsp chaat masala powder
- 1 tsp black salt
- 1 tsp red chilli powder
For the colourful dahi:
- 400 g curd dahi, chilled
- 2 tbsp powdered sugar
- ½ tsp black salt
- 1-2 tbsp green chutney
- 1-2 tbsp beetroot paste
- 1-2 tbsp tomato ketchup
- ½ tsp red chilli powder
- 2 tbsp water
- ⅛ tsp turmeric powder
- Few strands of saffron kesar
Other ingredients:
- Green chutney as required
- Tamarind chutney as required
- Pomegranate arils anaar, as required
- Coriander leaves as required
- Sev as required
Instructions
To Make the Papdi:
- Combine maida, ajwain, and ghee in a bowl. Mix well, rubbing the ghee into the flour with your fingers.
- Gradually add water to knead a semi-stiff dough (2-3 minutes).
- Rest the dough for 30 minutes under a damp cloth.
- Knead the dough again, then divide it into small equal roundels.
- Roll out each roundel into a 2-inch diameter circle and prick with a fork/knife.
- Fry the papdi in moderately hot oil over low heat until crisp and golden brown.
- Drain excess oil on absorbent paper or a sieve.
- Repeat with remaining dough and store crispy papdi in an airtight container.
To make the potato mixture:
- In a bowl, add potato, onion, tomato, coriander leaves, chaat masala, black salt and red chilli powder. Mix well.
To Make Colourful Dahi:
- Whisk together dahi, sugar, and black salt in a large bowl.
- Divide the dahi mixture into 5 equal parts.
- Part 1: Add green chutney and mix.
- Part 2: Add beetroot paste and mix.
- Part 3: Add tomato ketchup and red chilli powder, and mix.
- Part 4: Mix in turmeric-infused water (see below).
- Part 5: Leave plain (white).
To make turmeric-infused water:
- Boil water, add turmeric and kesar. Cook until the raw smell disappears, then let cool.
To Serve Papdi Chaat:
- Fill a flat plate with the potato mixture.
- Drizzle green chutney and tamarind chutney over the potato mixture.
- Sprinkle pomegranate arils (anaar) on top.
- Drizzle the colourful dahi mixture over the potato mixture.
- Garnish with pomegranate arils and coriander leaves.
- Place the plate on a larger plate and arrange crispy papdi around the sides.
- Your colourful Papdi Chaat is now ready to serve!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
[dahi papdi chaat recipe, papdi chat kaise banate hain]
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