Chaat served in the form of a dip with papdi ( crispy cracker). This make ahead dip is a great appetizer which will be loved by your friends and family.
Love Chaats? Do try my Chana Chaat, Boiled Peanut Chaat, Pineapple Chaat and Spicy Corn Chaat.
WHAT IS CHAAT?
Chaat or Chat ( means to lick) is a savory snack from India. They are typically served in road side stalls and have complex flavors which give you sweet, tangy, salty and spicy taste in every bite.
Indian cuisine is famous for its Chaats and there many variations to how chaat can be served.
What is Chaat Dip?
Chaat dip is my take on Mexican 7 layer bean dip. Rather than arranging all the components of chaat separately, I layer them and serve it as dip with papdi. Papdi is a small round crispy cracker (puri) made with all purpose flour.
Chaat Dip Ingredients:
If you are new to some of these ingredients and still want to enjoy this dip, some of these ingredients are easily available in Indian Stores.
Papdi, sev, coriander chutney and date tamarind chutney can be bought from Indian stores.
How to make Papdi Chaat Dip:
Boil chickpeas and potato. I used my instant pot to cook them.
Chickpeas – Soak 1 cup chickpeas overnight or 8 hours. To the soaked chickpeas, add 3.5 cups of water,½ teaspoon of salt and pressure cook for 20 minutes. Let the pressure release naturally. I used one cup of boiled chickpeas in this recipe.
Potato – To the instant pot add 2 cups of water and place two medium potatoes in it. Pressure cook for 12-15 minutes. Release pressure naturally.
Chickpea Potato Mixture –
To a large bowl add 1 cup boiled potato, 2 peeled and diced potato, ½ cup onion (I soaked the onion in water and lemon juice for 15 minutes to remove the pungent flavor), ⅓rd cup chopped coriander leaves, 1 teaspoon chaat masala, ½ teaspoon kala namak, ½ teaspoon cumin powder, ½ teaspoon Kashmiri red chili powder, 1 small green chili finely diced (optional) and salt to taste.
Mix well, taste and adjust seasoning. Make sure it is not overly spiced as we will be adding chutneys on the top.
Yogurt Mixture:
In a small bowl add ½ cup hung yogurt (from full fat milk), ½ teaspoon chaat masala, ½ teaspoon sugar, ¼ teaspoon salt, and ½ teaspoon roasted cumin powder. Mix and store in the refrigerator till ready to use.
Coriander Chutney:
Add coriander, green chili, dry coconut, ginger, garlic, cumin, salt, lime juice, small ice cube (to retain green color) and very little water. Blend until smooth.
Few other ingredients we need – finely chop 2 medium plum tomato (remove seeds), chop few coriander leaves, cut and deseed the pomegranate.
Assembling the Chaat Dip-
To a large round or oval shaped serving bowl, add the chickpea-potato mixture and spread evenly.
Add the chopped tomato.
Top it with few teaspoons each of coriander chutney and date tamarind chutney.
Now add the yogurt mixture.
Top it with finely chopped coriander leaves, sev and pomegranate seeds.
Enjoy this Chaat Dip with Crispy Papdi.
Tips & Notes:
You can make this dip a day in advance. Bring it to room temperature before serving. If making in advance add the sev right before serving. If not the sev will become soggy.
Homamde coriander chutney adds so much flavor.
Use hung yogurt (which is made with full fat milk) or greek yogurt. So the mixture stays nice and thick.
Do not skip sev and pomegranate. Sev gives that delicious crunch and pomegranate adds that tangy, juicy and sweet taste which goes sow ell in this dip.
Frequently Asked Questions:
All these ingredients can be easily found in Indian grocery stores. When picking the date chutney, make sure it says date tamarind chutney not just tamarind chutney.
One day in advance. Remove the dip from the refrigerator atleast 1-2 hours before serving. Add the sev right before serving.
Chaat Dip (served with papdi)
Ingredients
Chickpea Potato Mixture
- 1 cup boiled chickpeas
- 2 medium boiled potato, cubed
- ½ cup red onion, finally diced see note
- ⅓ cup coriander leaves, finely chopped
- 1 small green chili, finely chopped (optional)
- 1 teaspoon chaat masala
- ½ teaspoon kala namak
- ½ teaspoon cumin powder
- ½ teaspoon Kashmiri red chili powder
- salt to taste
Yogurt Mixture-
- ½ cup hung yogurt (from full fat milk) or greek yogurt
- ½ teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- ½ teaspoon sugar
- ¼ salt
Coriander Chutney –
- 1 bunch coriander leaves, washed and roughly chopped
- 1 tablespoon dry coconut
- 1 teaspoon cumin seeds
- 1 teaspoon ginger
- 2 small garlic cloves
- 2 small green chili
- 1-2 teaspoon lemon juice
- salt to taste
- 1 ice cubes (helps to retain the green color)
- water as needed
Other Ingredients:
- Date tamarind chutney as needed (used store bought)
- 2 medium plum tomato (seeds removed), finely diced
- handful of coriander leaves, finely chopped
- ¾ cup sev (available in Indian stores)
- ¾ cup pomegranate
- lemon wedges
Instructions
- Boil chickpeas and potato. I used my instant pot to cook them.
- Chickpeas – Soak 1 cup chickpeas overnight or 8 hours. To the soaked chickpeas, add 3.5 cups of water,½ teaspoon of salt and pressure cook for 20 minutes. Let the pressure release naturally. I used one cup of boiled chickpeas in this recipe.
- Potato – To the instant pot add 2 cups of water and place two medium potatoes in it. Pressure cook for 12-15 minutes. Release pressure naturally.
CHICKPEA POTATO MIXTURE
- To a large bowl add 1 cup boiled potato, 2 peeled and diced potato, ½ cup onion (I soaked the onion in water and lemon juice for 15 minutes to remove the pungent flavor), ⅓rd cup chopped coriander leaves, 1 teaspoon chaat masala, ½ teaspoon kala namak, ½ teaspoon cumin powder, ½ teaspoon Kashmiri red chili powder, 1 small green chili finely diced (optional) and salt to taste.
- Mix well, taste and adjust seasoning. Make sure the mixture is not overly spiced as we will be adding chutneys on the top
YOGURT MIXTURE
- In a small bowl add ½ cup hung yogurt (from full fat milk), ½ teaspoon chaat masala, ½ teaspoon sugar, ¼ teaspoon salt, and ½ teaspoon roasted cumin powder. Mix and store in the refrigerator till ready to use.
CORIANDER CHUTNEY
- Add coriander, green chili, dry coconut, ginger, garlic, cumin, salt, lime juice, small ice cube (to retain green color) and very little water. Blend until smooth
- Few other ingredients we need – finely chop 2 medium plum tomato (remove seeds), chop few coriander leaves, cut and deseed the pomegranate.
ASSEMBLING THE CHAAT DIP
- To a large round or oval shaped serving bowl, add the chickpea-potato mixture and spread evenly. Add the chopped tomato.
- Top it with few teaspoons each of coriander chutney, date tamarind chutney and yogurt mixture.
- Top it with finely chopped coriander leaves, sev and pomegranate seeds.
- Enjoy this Chaat Dip with Crispy Papdi.
Sujatha. Y v
Yummy