Dahi Papdi Chaat Recipe | Indian Street Food Nachos with Yogurt
Crispy, tangy, creamy Dahi Papdi Chaat layered with thick yogurt, chutneys, and crunchy toppings for a quick, crowd-pleasing snack. Assemble just before serving for maximum crunch.
Ingredients
Ingredients
- Papdi (crispy wheat crackers) – 30 to 35 pieces
- Thick plain yogurt – 1.5 cups, whisked smooth
- Boiled potatoes – 2 medium, peeled and diced
- Cooked chickpeas – 1 cup, drained and patted dry
- Red onion – 1 small, finely chopped
- Tomato – 1 medium, deseeded and finely chopped
- Fresh cilantro – 1/4 cup, finely chopped
- Sev – 1 to 1.5 cups
- Pomegranate arils – 1/2 cup (optional)
- Tamarind-date chutney – 1/2 cup
- Green chutney (cilantro-mint) – 1/3 cup
- Red garlic chutney – 2 to 3 tablespoons (optional)
- Roasted cumin powder – 1.5 teaspoons
- Chaat masala – 2 teaspoons
- Kashmiri red chili powder – 1/2 to 1 teaspoon
- Black salt – 1/2 teaspoon
- Regular salt – to taste
- Sugar – 1 to 2 teaspoons
Instructions
Instructions
- Boil, cool, and dice the potatoes; rinse and pat dry the chickpeas, lightly mashing a few if desired.
- Finely chop the onion, deseeded tomato, and cilantro.
- Whisk the cold thick yogurt with a pinch of salt and sugar until smooth and pourable but not runny.
- Arrange the papdi in a single layer on a wide plate or shallow platter.
- Spoon a little diced potato and a few chickpeas over each papdi.
- Drizzle or spoon yogurt evenly over the papdi, leaving some edges exposed for crunch.
- Drizzle tamarind-date chutney and green chutney; add red garlic chutney if you want extra heat.
- Sprinkle onion and tomato evenly over the top.
- Season with roasted cumin powder, chaat masala, black salt, and a pinch of Kashmiri red chili powder.
- Top generously with sev, then add pomegranate arils and cilantro.
- Serve immediately to keep the papdi crisp.
Notes
Keep yogurt thick; strain if needed. Assemble right before serving to avoid sogginess. Store components separately for up to 3 days; keep papdi and sev in airtight containers at room temperature. Adjust chutneys and spices to taste; make dairy-free with plant-based yogurt.