Papdi Chaat Dip
Chaat should be another food group because it’s amazing and for me, papdi chaat is my favorite! Papdi chaat dip is a deconstructed papdi chaat in a way and a delicious and unique way to serve it. It’s got all the layers- yogurt, potato, onions, chutneys, bhujiya- the only thing it doesn’t have is papdi which is the chips for this dip. Using this recipe you can serve papdi chaat for any party or get-together and not worry about it becoming soggy for a few hours which is a game changer!! Make them in small individual cups or in a big bowl as you want! I had this dip out for 10+ hours and it was perfect throughout, everyone kept nibbling on it throughout. You need to serve it this way and just wow everyone!
Happy Cooking!
Servings: 6-8 servings
Prep Time: 20-30 mins
Total Time Taken: 20-30 mins
Ingredients:
1.5 -2 cups greek yogurt (you can use non fat greek yogurt also)
1/4 tsp sugar
1/4 tsp red chili powder
1/4 chaat masala
1/4 cumin powder
3-4 medium golden potatoes boiled and chopped into small cubes
1/3-1/2 cup chopped red onions
About 1/3-2/3 cup tamarind (imli) chutney
About 1/3-2/3 cup (spicy) Green chutney
About 1/4 cup Garlic chutney of very liquid consistency
1-1.5 cups Bhujiya
1/4 cup chopped Coriander leaves
10 -12 oz Papdi
Directions:
In a bowl add greek yogurt and add sugar, chaat masala, red chili powder, cumin powder and mix it together till combined.
You can assemble in a big bowl or small bowls as you want.
Assembly:
Layer half of the yogurt as the base of the bowl.
Top with chopped potatoes spreading it throughout.
Spread imli chutney over it and spread a thin layer evenly throughout.
Top with chopped onions spreading it throughout.
Spread green chutney over it and spread a very thin layer evenly throughout.
Layer the remaining half of the yogurt over it.
Spread a very very thin layer of the garlic chutney if you want over the yogurt.
Sprinkle and top with a good amount of bhujiya over it.
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.
Use greek yogurt because it’s thick and will hold as a layer, unlike Indian yogurt.
