A shareable twist on classic dahi papdi chaat, served board-style with a creamy yoghurt centre surrounded by crisp papdis, chickpeas, potatoes, chutneys, sev and fresh toppings.
Prep time: 15 mins | Cook time: 0 mins | Servings: 4
Ingredients
- 16 papdis
- 2 medium potatoes, boiled and chopped
- 1/2 cup boiled chickpeas
- 1 cup thick yoghurt, whisked
- 2 tbsp green chutney
- 3 tbsp sweet tamarind chutney
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 tsp roasted cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp chaat masala
- 1/2 cup sev
- 2 tbsp fresh coriander, chopped
- Salt, to taste
Method
- Spread the whisked yoghurt in a generous circle across the centre of a large wooden or ceramic serving board.
- Arrange the papdis around the yoghurt, overlapping them slightly to create a sharing platter.
- Scatter the chopped potatoes and boiled chickpeas over the yoghurt.
- Drizzle the green chutney and sweet tamarind chutney over the centre.
- Sprinkle with roasted cumin powder, red chilli powder, chaat masala and salt.
- Scatter the chopped onion, tomato and fresh coriander over the top.
- Finish generously with sev and serve immediately, letting everyone pick a papdi and load it with the toppings.
Tip: Keep the papdis around the yoghurt rather than soaking them in it. This keeps them crisp while making the board easy to share.