This is an elegant looking chaat with a healthy twist is super delicious. 😍
We Indians love chaat which are mix of many different ingredients. It is a blend of spicy, savory and sweet ingredients in one plate. You will find these chaats in every street corner in India. Each state has their own specialty.
This dahi papdi chaat is very famous in Northern part of India. It is spicy, tangy and sweet. I have tried to add some variation like sauteed boiled chickpeas and green gram (chana).
Preparation time: 20 minutes
Cooking Time: 20 minutes
Ingredients:
1 cup each boiled chickpea and green gram (chana)
1 potato boiled and cut in small cubes
1 onion chopped finely
1 big tomato chopped finely
15-20 namakpara (papdi)
1 cup whisked yogurt
Dates tamarind chutney
Green chutney
Cumin powder
Salt to taste
Sugar
Oil for cooking
Coriander leaves for garnishing
Procedure
1. Soak chickpea and green gram for 4-5 hours. Then pressure cook for 3-4 whistle. Both beans should be cooked but still holds the shape.
2. In a pan, heat 2 tbsp oil. When it is hot add both chickpeas and green chana and saute on medium heat. Don’t stir much as we need to make it slightly crispy. When you see they are turning slightly brown from one side then turn and let it brown from all slides. They will be slightly crunchy when done. Turn off the heat and remove from the pan, sprinkle some salt and cumin powder.
3. In the same pan, add little oil and saute potato cubes until brown. Turn off the heat and sprinkle little salt and cumin powder.
4. Whisk yogurt, add pinch of cumin powder, little salt and some sugar as per your taste.
5 In a glass, layer few papdi at the bottom, then add yogurt, then few chopped onion, chopped tomato, sauteed potato, sweet chutney, green chutney and crispy chickpeas and green chana. Repeat the layer as you like. Garnish the top with some crispy chana and chutney and cilantro. You can also add seasonal fruits like pomegranate seeds, raw mango, grapes, etc. if you wish.
Serve it immediately. You will be amazed by the different texture, taste and flavours as you dig through the layers. You can prepare it in big deep dish and serve it as an appetizer or make personalize glass for each guest. It will surely be a big hit however you serve. My husband and I ate this for 2 days in a row…LOL.
Please do leave a comment or let me know if you have any questions.
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Dahi Papdi Chaat With Crispy Chana
Ingredients:
1 cup each boiled chickpea and green gram (chana)
1 potato boiled and cut in small cubes
1 onion chopped finely
1 big tomato chopped finely
15-20 namakpara (papdi)
1 cup whisked yogurt
Dates tamarind chutney
Green chutney
Cumin powder
Salt to taste
Sugar
Oil for cooking
Coriander leaves for garnishing
Procedure
1. Soak chickpea and green gram for 4-5 hours. Then pressure cook for 3-4 whistle. Both beans should be cooked but still holds the shape.
2. In a pan, heat 2 tbsp oil. When it is hot add both chickpeas and green chana and saute on medium heat. Don’t stir much as we need to make it slightly crispy. When you see they are turning slightly brown from one side then turn and let it brown from all slides. They will be slightly crunchy when done. Turn off the heat and remove from the pan, sprinkle some salt and cumin powder.
3. In the same pan, add little oil and saute potato cubes until brown. Turn off the heat and sprinkle little salt.
4. Whisk yogurt, add pinch of cumin powder, little salt and some sugar as per your taste.
5 In a glass, layer few papdi at the bottom, then add yogurt, then few chopped onion, chopped tomato, sauteed potato, sweet chutney, green chutney and crispy chickpeas and green chana. Repeat the layer as you like. Garnish the top with some crispy chana and chutney and cilantro. You can also add seasonal fruits like pomegranate seeds, raw mango, grapes, etc. if you wish.
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