Dahi Papdi Chaat
What is Dahi Papdi Chaat?
Dahi Papdi Chaat is a crisp, tangy, sweet, flavorful, lip smacking, street food that is very common in the Indian Sub Continent. In fact, simple ingredients are put together to create this delicious food. By the way, Dahi means yogurt, papdi here is like a fried cracker, a crispy flat puri. Actually, chaat is the name of the savory dish that is served as a snack or hors d’oeuvre.
What is Papdi Chaat/ Papri Chaat?
Basically the only difference is that papdi chaat is served without the yogurt, making it a vegan friendly chaat. The rest of the ingredients remain the same.
Variety Of Chaats
There are so many varieties of Chaat available and new ones keep coming up. As each street vendor wants to outdo his neighbor, innovation plays a big part to attract customers. Consequently, come evening time and you will see people flocking to their favorite roadside cart or lahri to enjoy a plate of chaat.
Chaat manages to awaken all the taste buds at once, sour, sweet, salty. Also comes with a layer of textures right from crunchy, crispy, soft to soggy but in a good way.
- Farali Papdi Chaat– ideal for fasting days like Ekadashi and Navratri
- Palak Pakodi Chaat – palak parodies served with yogurt and chutneys.
- Idli Chaat – fried idli pieces are served with yogurt and chutneys.
- Mhogo Chaat – boiled cassava is served with cassava crisp, peanuts and chutney
- Chinese Bhel – a fusion chaat, with fried noodles, vegetables and schezwan sauce
- Mexican Bhel – a fusion chaat served with tortilla chips, vegetables, cheese, salsa, guacamole and sev
- Healthy Bhel – using vegetables, baked leftover roti and chutneys.
- Amiri Khaman – leftover dhokra is crumbled up and served with chutney, sev.
- Pav Bhaji – mixed vegetable curry served with lightly toasted bread.
I personally love dahi papdi chaat. Whenever the family wants to have it at home, I try and make it healthier by baking the papdi or the crispy puri and also use only wheat flour. Fast food restaurants and street vendors sell fried and maida papdis. Some enjoy papdi chaat or paprika chaat without the yogurt.
Most Chaats Include:
- The Base – like the papdi (papri) as in this recipe. Other base items for different chaats can be crunchy rice puffs, samosa, bread, puffed up puris.
- The Fillers – potato, chickpeas, chopped onions, sometimes sprouted moong, tomatoes, raw mango, fruits like mango, pomegranate, grapes, etc.
- The Chutneys – mainly for chaats you need a Date Tamarind Chutney, a Green Chutney which is usually made from coriander, mint and sometimes raw mango is added. Also need a fiery hot garlic chutney. Click here for the recipes of the chutneys.
- The Crunch – provided by fried sev, boondi, potato crisps or chips.
- The Flavoring or Umami – chaat masala, red chilli powder, cumin powder are the most commonly used.
A couple of weeks ago I was entertaining family and their request was to make some cooling dishes and nothing too hot and spicy. So obviously chaats was on the top of my list. I served dahi papdi chaat in individual portions as opposed to serving them on a plate in the traditional way. I left extra papdis on the side so that the guests could take some more as they went through their individual portions.
While taking the photo, I forgot to add the sev! However, my guests were highly pleased to enjoy dahi papdi chaat in this manner.
Ingredients Required For Dahi Papdi Chaat:
- Flour – To prepare the papdi. Use either all purpose flour (maida) or wheat flour or a combination of both.
- Oil/ Ghee – to rub into the flour, for deep frying (if you want to deep fry them) and for greasing.
- Salt – adjust according to your taste. Will need for the papdi, and for the chaat.
- Ajwain – carom seeds, ajmo for the papdi.
- Coarse Pepper Powder – for the papdi. You can add any other spices of your choice. Some suggestions are cumin seeds, red chilli powder, turmeric powder, kasuri methi.
- Water – for the dough.
- Brown/ Black Chickpeas – soak them overnight in enough water. Next day drain out the water and cook them in the pressure cooker with enough water and salt. 3 whistles and the chana is ready. If you don’t have brown or black chickpeas use the white ones (Kabuli chana).
- Green Grams or Moong – optional. Can use sprouts. Soak the moong for 2-3 hours and then cook them in the pressure cooker for one whistle only. You don’t want mushy beans.
- Potatoes – boil the potatoes, peel and dice.
- Plain Yogurt – thick plain yogurt, home made or ready made.
- Red Chilli Powder – to add to the chaat and yogurt.
- Sugar – optional. I prefer to add a bit to the yogurt.
- Cumin Powder – jeera powder, to add to the yogurt.
- Fresh Coriander – chopped, for garnishing.
- Pomegranate – optional. Can use chopped grapes instead.
- Thin Sev – readily available in the Indian Grocery Stores or Mithai places. These are noodle like and made from chickpea flour.
- Green Chutney – best to prepare ahead. Prepare a big batch and keep in the freezer. Click on the name of the chutney for the recipe.
- Date Tamarind Chutney– best to prepare ahead. Prepare a big batch and keep in the freezer.Click on the name of the chutney for the recipe.
- Garlic Chutney– optional. Click on the name of the chutney for the recipe.
- Onion – I prefer red onion, but can use any. Peel and chop it finely
- Chaat Powder – I make it at home or buy ready made.
BAKED PAPDI RECIPE:
Here I have given the recipe for the fried papdi. Please refer to my You Tube Channel for the Baked Papdi Recipe.
DAHI PAPDI CHAAT
FOR THE FRIED PAPDI:
- 1 cup plain flour all purpose flour
- 1 cup wheat flour atta
- 1 tbsp oil
- ½ tsp salt
- ¼ tsp ajmo ajwain, caraway seeds
- ½ tsp balck pepper powder coarse
- ⅓ cup water or may need a bit more
- oil for deep frying
FOR THE CHAAT:
- 1 cup boiled brown chick peas
- 1 cup boiled green gram moong
- 1 cup boiled peeled and diced potatoaes
- 2-2½ cups plain yogurt
- ¼ tsp salt
- 1-2 tsp red chilli powder
- 1 tsp sugar
- 1 tsp cumin seed powder
- 3-4 tbsp chopped fresh coriander
- 1 cup pomegranate seeds
- 1 cup thin sev
- 1 cup green chutney
- 1-1½ cups date tamarind chutney
- ½ cup garlic chutney optional
- 1 cup finely chopped onion
- 2 tbsp chaat masala
PREPARATION OF PAPDI:
- Mix both the flours.
- Add salt and ajmo to it.
- Add oil and rub into the flour.
- Add water and form a dough which is not too soft and not too stiff.
- Cover the dough with cling film or tea towel and let it rest for 30 minutes.
- Divide the dough into 3-4 parts.
- Roll into a thin circle.
- Using a cookie cutter cut the rolled chappati into smaller circles. I used a 2½" cutter.
- Keep the small circles on the side.
- Repeat steps 7 to 9 using rest of the dough. Also keep on adding the remaining dough which is left after cutting out the smaller circles.
- Heat oil in a wok, karai or deep pan over medium heat.
- In the meantime cut small slits in each of the small circles.
- When the oil is ready, reduce the heat to low setting and fry the discs 6-8 at a time. Fry till they are crispy.
- Keep the papdi on the side till they cool down.
- Store in an airtight container till required.
PREPARATION OF CHAAT: TO SERVE IN INDVIDUAL GLASSES OR BOWLS.
- Lightly beat the yogurt with a spoon.
- Add salt, sugar, red chilli powder and cumin powder to the yogurt and mix well.
- Drop one papdi into the glass or bowl.
- Add to it about 1 tbsp each of boiled chana, moong and potatoes.
- Sprinkle some onion on it.
- Top it with about 3 tbsp yogurt.
- Add the chutneys.
- Add dadam, sev and chopped coriander.
- Sprinkle some chaat masala on top.
- Place a papdi or two on top and serve.
TRADITIONAL WAY OF SERVING:
- Place 5-6 papdis on a plate.
- Top it with about 2 tbsp each of chana, moong, potatoes.
- Drizzle 2-3 tbsp yogurt over it.
- Add the chutneys, sev and dadam.
- Garnish with chopped coriander and onions.
- Sprinkle chaat masala on top.
Can use moong sprouts.
You can add chaat masala to the yogurt or sprinkle it on top.
You can use ready made papdis.
You can make papdis using only plain flour or only wheat flour.
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