High Protein Chaat Dip
Looking for a high-protein snack that’s both delicious and nutritious? This High Protein Chaat Dip is a healthier, protein-packed version of my Papdi Chaat Dip. Made with non-fat Greek yogurt and sprouts, it’s loaded with flavor and nutrients it is a perfect way for anyone who wants to add more protein to their diet but still enjoy chaat. This easy-to-make chaat dip combines the creamy texture of yogurt with the crunch of sprouted lentils or beans, potatoes, onions, and chutneys and it’s all topped with the bold, tangy flavors of classic chaat spices. Make the chaat dip in a bowl/plate and then serve it with papdi or puris on the side and enjoy!!
Whether you're hosting a party or meal prepping for the week, this healthy chaat dip is the perfect way to enjoy the vibrant taste of Indian street food with extra nutrition. Plus, it’s vegetarian, making it a versatile snack option for everyone. This is a great way to balance a chaat and add some nutritional content to it. This recipe is perfect for parties as well since you can prep it from before.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 20-30 mins
Total Time Taken: 20-30 mins
Ingredients:
2-2.5 cups non-fat Greek yogurt
1/4 tsp sugar
1/4 tsp red chili powder
1/4 chaat masala
1/4 cumin powder
1/4 tsp black salt
3-4 medium golden potatoes boiled and chopped into small cubes
1.5 cups of cooked sprouts; I used mixed sprouts; check notes
1/3-1/2 cup chopped red onions
About 1/3-2/3 cup date tamarind chutney
About 1/3-2/3 cup coriander chutney
About 1/4 cup Garlic chutney of very liquid consistency
1-1.5 cups Bhujiya
1/4 cup chopped Coriander leaves
12-15 oz Papdi or Puri
Directions:
In a bowl add Greek yogurt and add sugar, chaat masala, red chili powder, cumin powder and black salt and mix it till combined.
You can assemble in a big bowl or small bowls as you want. Make sure it’s a flatter dish rather than deep.
Assembly:
Layer half of the yogurt as the base of the bowl.
Top with chopped potatoes spreading it evenly.
Top with a thick layer of the sprouts.
Spread tamarind-date chutney over it spreading it out evenly.
Layer the remaining half of the yogurt over it.
Top with chopped onions spreading it throughout.
Spread green chutney over it and spread a very thin layer evenly throughout.
Spread a very very thin layer of the garlic chutney if you want.
Sprinkle and top with a good amount of bhujiya over it just before serving.
Garnish with chopped coriander leaves.
Serve with papdi on the side and enjoy!
Notes/Tips:
I recommend bhujiya over sev for this recipe- sev is thinner so it will get soggy faster. When I kept the dip out for 10+ hours, the base of the bhujiya got soggy but the top was fine which gave it the crunch. Sev being thin, will get soggy throughout.
I felt the bigger bowl was more fun for everyone to dip into rather than personal sizes.
If you don’t want to use garlic chutney you can skip it.
You can add boiled chickpeas as a layer if you want along with sprouts.
If you want, you can assemble the layers of the chaat and keep it from before. Take it out of the fridge & thaw for 20 minutes before serving. Sprinkle bhujiya JUST before serving NOT BEFORE!
I boiled the sprouts till they are soft and tender.
