Chaat Dip (served with papdi)
Indian Chaat Dip - Chaat served in the form of a dip with papdi ( crispy cracker). It is tangy, sweet, spicy and lip smacking good
Servings: 4
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-
- 1 cup thick or hung yogurt (from full fat milk)
- 1 teaspoon chaat masala
- ¾ 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 1 cup thick or hung yogurt (from full fat milk),1 teaspoon chaat masala, ½ teaspoon sugar, ¼ teaspoon salt, and ¾ 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.
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.
I soak the chopped onion in some lemon juice and water for 15 minutes, to remove the strong flavor.
If using green chili, after finely chopping squeeze some lemon juice on top of it to make it mellow.