Dahi Papdi Chaat Recipe

About this recipe

Dahi Papdi Chaat is a quintessential Indian street-style snack that brings together bold flavors and textures for a truly comforting experience. This -free twist on the classic dish retains all the vibrant, tangy, and spicy notes while catering to Jain dietary restrictions. Crispy papdi (flat puris) are layered with juicy tomatoes, crunchy cucumbers, and a medley of chutneys, topped with sev and fresh coriander for a burst of flavor in every bite. Perfect for sharing with family, it’s a snack that evokes the joy of bustling Indian streets while being entirely vegetarian and -free.

Ingredients

• 100 g Coriander Leaves
• 500 g Tomato - Hybrid
• - Green Chutney
• 100 g Tamarind Paste
• 200 g Dahi
• 250 g Cucumber
• - Chaat Masala
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 100 g Hing Khoda
• 50 g Cumin Powder
• 200 g Black Salt
• 100 g Red Chili Powder

Instructions

1. 1. Prepare the plant-based yogurt by whisking it until smooth. Mix in the hing, roasted cumin powder, chaat masala, red chili powder, and black salt to enhance its flavor.
2. 2. Arrange the papdis on a serving plate in a single layer. Spread a generous spoonful of the seasoned yogurt over each papdi.
3. 3. Top the yogurt-covered papdis with chopped tomatoes, chopped cucumber, and boiled chickpeas, distributing them evenly.
4. 4. Drizzle the green chutney and tamarind chutney over the layered papdis, ensuring a balance of tangy and spicy flavors.
5. 5. Sprinkle nylon sev and fresh coriander leaves generously over the entire plate to add crunch and freshness.
6. 6. Serve immediately to preserve the crispness of the papdi, ensuring every bite is vibrant and flavorful.