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!
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!