Dahi Papdi Chaat

Name: Dahi Papdi Chaat (Flour crisps topped with sprouts, chutney, yogurt, and sev)
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (10 grams) sev (chickpea-flour vermicelli); 2 tablespoons fresh pomegranate arils (optional); 2 tablespoons chopped fresh cilantro; ½ teaspoon red chile powder; ½ teaspoon chaat masala (spice mix for chaat; ¼ cup (60 grams) khajoor aur imli ki chutney (sweet date-and-tamarind chutney); 3 tablespoons pudina aur dhaniya chutney (mint-and-cilantro chutney); 1 teaspoon chile garlic chutney; 1 teaspoon ground roasted cumin; ½ cup (50 grams) sprouted moong beans, blanched; 2 medium potatoes, boiled, peeled, and chopped; 24 small flat crisp papdis (flat flour wafers); ½ teaspoon table salt; 1 tablespoon sugar; 1½ cups (375 grams) plain yogurt, whisked

Flour crisps topped with sprouts, chutney, yogurt, and sev

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I grew up in Delhi, where eating chaat at the roadside was—and still is—the thing to do. This dish is easy to make and, as with most chaats, is great for feeding a large group.

Ingredients

1½ cups (375 grams) plain yogurt, whisked
½ teaspoon table salt

Asia
India
Delhi
Snack
Gluten-free
Vegetarian

Method

Place the yogurt in a bowl, add ¼ teaspoon of the salt and the sugar, and whisk until smooth. Set aside in the refrigerator.
Arrange 6 papdis on each of 4 serving plates. Place some potatoes on each papdi. Top with some sprouted moong beans.