Dahi Papdi Chaat by @chieffoodieofficer

≈ 50 min

4 servings

🌾

180 g

Wheat flour

🧂

4 g

Salt

🫗

Oil

💧

120 ml

Water

🧴

1 ml

Food colour

🥛

Curd

🍬

4 g

Sugar

🧅

75 g

Onions

🌿

15 g

Coriander

🍅

Tomatoes

🥔

Potatoes

🥣

60 ml

Green chutney

🥣

60 ml

Imli chutney

🍇

85 g

Pomegranate

🥨

50 g

Sev

  1. Combine
    • whole wheat flour
    • salt
    • vegetable oil

    Combine whole wheat flour, salt, vegetable oil, and water in a mixing bowl; knead into a smooth, firm dough.

  2. Divide
    • food coloring

    Divide the dough into 3 equal portions; knead a few drops of food coloring into each portion to make different colors.

  3. Roll

    Roll each colored dough portion thinly on a clean surface; cut it into small round papdi discs.

  4. Fry

    Prick each papdi disc several times with a fork; this prevents the papdi from puffing while frying.

  5. Heat
    • frying oil

    Heat frying oil in a frying pan over medium-high heat; fry the papdi in batches until crisp and lightly golden.

  6. Spoon

    Remove the fried colorful papdi with a slotted spoon; cool it completely before crushing some for the chaat.

  7. Add
    • plain yogurt
    • salt
    • sugar

    Add salt and sugar to plain yogurt; whisk until completely smooth and creamy.

  8. Dice
    • onion
    • tomato
    • boiled potato

    Dice the onion, tomato, and boiled potato; finely chop the fresh coriander.

  9. Spread
    • plain yogurt
    • boiled potato
    • onion

    Spread one quarter of the whisked yogurt onto each serving plate; add one quarter of the diced potato, onion, tomato, and coriander.

  10. Drizzle
    • green chutney
    • pomegranate arils
    • Sev

    Drizzle green chutney and tamarind chutney over each plate; top with crushed colorful papdi, pomegranate arils, and sev.

  11. Serve

    Serve the prepared Dahi Papdi Chaat immediately; keep any remaining whole colorful papdi separate for dipping so it stays crisp.

Dahi Papdi Chaat by @chieffoodieofficer

≈ 50 min

4 servings

🌾

180 g

Wheat flour

🧂

4 g

Salt

🫗

Oil

💧

120 ml

Water

🧴

1 ml

Food colour

🥛

Curd

🍬

4 g

Sugar

🧅

75 g

Onions

🌿

15 g

Coriander

🍅

Tomatoes

🥔

Potatoes

🥣

60 ml

Green chutney

🥣

60 ml

Imli chutney

🍇

85 g

Pomegranate

🥨

50 g

Sev

Preparation Steps

  1. Step 1/11

    Combine whole wheat flour, salt, vegetable oil, and water in a mixing bowl; knead into a smooth, firm dough.

    🌾whole wheat flour
    🧂salt
    🫗vegetable oil
    💧water
    🥣mixing bowl

  2. Step 2/11

    Divide the dough into 3 equal portions; knead a few drops of food coloring into each portion to make different colors.

    🧴food coloring
    🥣mixing bowl

  3. Step 3/11

    Roll each colored dough portion thinly on a clean surface; cut it into small round papdi discs.

    🥖rolling pin
    🔪knife
    🪵cutting board

  4. Step 4/11

    Prick each papdi disc several times with a fork; this prevents the papdi from puffing while frying.

    🍴fork

  5. Step 5/11

    Heat frying oil in a frying pan over medium-high heat; fry the papdi in batches until crisp and lightly golden.

    🫗frying oil
    🍳frying pan
    🥄slotted spoon

  6. Step 6/11

    Remove the fried colorful papdi with a slotted spoon; cool it completely before crushing some for the chaat.

    🥄slotted spoon
    🥣mixing bowl

  7. Step 7/11

    Add salt and sugar to plain yogurt; whisk until completely smooth and creamy.

    🥣plain yogurt
    🧂salt
    🍬sugar
    🥣mixing bowl
    🥄whisk

  8. Step 8/11

    Dice the onion, tomato, and boiled potato; finely chop the fresh coriander.

    🧅onion
    🍅tomato
    🥔boiled potato
    🌿fresh coriander
    🔪knife
    🪵cutting board

  9. Step 9/11

    Spread one quarter of the whisked yogurt onto each serving plate; add one quarter of the diced potato, onion, tomato, and coriander.

    🥣plain yogurt
    🥔boiled potato
    🧅onion
    🍅tomato
    🌿fresh coriander
    🍽️serving plate
    🥄spoon

  10. Step 10/11

    Drizzle green chutney and tamarind chutney over each plate; top with crushed colorful papdi, pomegranate arils, and sev.

    🥣green chutney
    🥣tamarind chutney
    🍇pomegranate arils
    🥨sev
    🍽️serving plate
    🥄spoon

  11. Step 11/11

    Serve the prepared Dahi Papdi Chaat immediately; keep any remaining whole colorful papdi separate for dipping so it stays crisp.

    🍽️serving plate

Composition

Ingredients

Types

Seasoning, Liquid, Sweetener, Vegetables, Condiments, Grains, Snack

Ingredients

Wheat flour, Salt, Oil, Water, Food colour, Curd, Sugar, Onions, Coriander, Tomatoes, Potatoes, Green chutney, Imli chutney, Pomegranate, Sev

Notes

Wheat flour (for the papdi dough), Salt (for the papdi dough, for the curd), Oil (for the papdi dough), Water (for the papdi dough), Food colour (added to divided dough portions), Curd (whisked with salt and sugar until smooth), Sugar (for the curd), Imli chutney (tamarind chutney)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Ovo-vegetarian

Calories

390 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 53g, Fat: 16g, Fiber: 5g, Sugar: 13g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 420mg, Iron: 2.4mg, Sodium: 540mg

Vitamins

Vitamin C: 13mg, Vitamin B6: 0.3mg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, rolling pin, fork, slotted spoon, frying pan, knife, cutting board, whisk, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Snack, Appetizer

Occasions

Holi, Party, Weekend, Summer

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crunchy, Creamy, Crispy, Soft, Juicy

Flavors

Tangy, Sweet, Savory, Spicy, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep fried papdi in an airtight container,Keep assembled chaat covered and do not leave it out longer than 2 hours), fridge : 2 days (Store yogurt mixture, chopped vegetables, chutneys, and toppings separately in airtight containers,Store papdi at room temperature rather than in the refrigerator,Assemble immediately before serving), freezer : 0 min (Freezing is not recommended because yogurt separates and papdi loses its crispness)