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:

1. In a bowl add greek yogurt and add sugar, chaat masala, red chili powder, cumin powder and mix it together till combined.

2. You can assemble in a big bowl or small bowls as you want.

3. 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.

4. 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.