Go Back
Dahi Papdi Chaat Recipe
Sneha Paul

Dahi Papdi Chaat Recipe

Get Ready for a Colourful and Flavourful Explosion! Learn how to make the perfect Dahi Papdi Chaat, a vibrant and mouth-watering Indian street food snack that's sure to be a hit at your Holi celebrations!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Method

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

Method
 

To Make the Papdi:
  1. Combine maida, ajwain, and ghee in a bowl. Mix well, rubbing the ghee into the flour with your fingers.
  2. Gradually add water to knead a semi-stiff dough (2-3 minutes).
  3. Rest the dough for 30 minutes under a damp cloth.
  4. Knead the dough again, then divide it into small equal roundels.
  5. Roll out each roundel into a 2-inch diameter circle and prick with a fork/knife.
  6. Fry the papdi in moderately hot oil over low heat until crisp and golden brown.
  7. Drain excess oil on absorbent paper or a sieve.
  8. Repeat with remaining dough and store crispy papdi in an airtight container.
To make the potato mixture:
  1. In a bowl, add potato, onion, tomato, coriander leaves, chaat masala, black salt and red chilli powder. Mix well.
To Make Colourful Dahi:
  1. Whisk together dahi, sugar, and black salt in a large bowl.
  2. Divide the dahi mixture into 5 equal parts.
  3. Part 1: Add green chutney and mix.
  4. Part 2: Add beetroot paste and mix.
  5. Part 3: Add tomato ketchup and red chilli powder, and mix.
  6. Part 4: Mix in turmeric-infused water (see below).
  7. Part 5: Leave plain (white).
To make turmeric-infused water:
  1. Boil water, add turmeric and kesar. Cook until the raw smell disappears, then let cool.
To Serve Papdi Chaat:
  1. Fill a flat plate with the potato mixture.
  2. Drizzle green chutney and tamarind chutney over the potato mixture.
  3. Sprinkle pomegranate arils (anaar) on top.
  4. Drizzle the colourful dahi mixture over the potato mixture.
  5. Garnish with pomegranate arils and coriander leaves.
  6. Place the plate on a larger plate and arrange crispy papdi around the sides.
  7. Your colourful Papdi Chaat is now ready to serve!