Dahi papdi chaat
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4–6
Dahi papdi chaat is a popular North Indian street food recipe made with crispy flat puris topped with spiced potato, cumin, chilli and tamarind chutney.
Ingredients
- 1 large potato, peeled and chopped into chunks
- 200g tin chickpeas, drained, rinsed and lightly crushed
- ½ tsp chaat masala
- ½ tsp ground cumin
- pinch chilli powder
- pinch sugar
- salt, to taste
- 15–20 papdi (these are readily available in Asian shops)
- 50g/1¾oz red onion, finely chopped (approximately ½ onion)
- 250g/9oz full-fat yoghurt, whisked until smooth
- 4 tbsp tamarind chutney (see recipe tips)
- 4 tbsp mint chutney
- handful sev (crispy vermicelli)
- handful pomegranate seeds
- 1 tbsp finely chopped coriander leaves
Method
Cook the potato in a saucepan of boiling water until tender. Drain well and crush.
Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well.
Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately.
Recipe tips
Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe.
