Dahi Chhole Papdi Chaat

We are a family that loves chaats. Anything and all kinds of chaats are made in our kitchen and make it to our table. My chaat venture was restricted to Aaloo tikki chaat and occasional paani poori. Mr. Parveez always loved eating chaats, and he would even make Masala Poori at home when we got married. After we got married, he tasted Aaloo tikki chaat and he loved it. Since the, I would always try and experiment with different kinds of chaats, including chaats with sprouts, fruits and beans.

Chhole make an awesome addition to every chaat. Once you mix them up with onions, coriander leaves, green chilies, chutney and yogurt, it really absorbs the flavors and tastes delicious. This chaat is crunchy, crispy and full of sweet, sour and mouth tingling flavors. It tantalizes your taste buds opening up to so many different tastes.

This is a quick answer to chaat time craving. The whole process never takes too long, specially if you have boiled chickpeas. I usually soak and boil mine and make small packets in the freezer. Though using canned chickpeas is absolutely fine as well, but I just prefer mine to be homemade, since it isn’t too time consuming. Chaat cravings always need quick answers and this is soul satisfying to any chaat lover. Enjoy!!!

Print Recipe

Dahi Chhole Papdi Chaat

Chaat with papdi, chickpeas and Yogurt

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Indian, Pakistani

Prep Time

10 minutes

Cook Time

5 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 cups Chickpeas Soaked for 8 hours and boiled
• 2 No. Onions chopped
• 1 cup Coriander leaves chopped
• 5 No. Green chilies chopped
• 4 tbsp Tamarind date chutney
• 2 tbsp Coriander Mint Chutney
• 2 cups Yogurt Add 1 tbsp Sugar and whisk well
• 1/2 tsp Red chili powder
• 1 tsp Chaat masala
• 1/2 tsp Dry Mint leaves
• 2 cups Thin Sev
• 3 cups papdi I used regular Mathri
• 2 tbsp Pomegranate Optional

Cuisine Indian, Pakistani Prep Time 10 minutes Cook Time 5 minutes Servings people MetricUS Imperial Ingredients 2 cups Chickpeas Soaked for 8 hours and boiled 2 No. Onions chopped 1 cup Coriander leaves chopped 5 No. Green chilies chopped 4 tbsp Tamarind date chutney 2 tbsp Coriander Mint Chutney 2 cups Yogurt Add 1 tbsp Sugar and whisk well 1/2 tsp Red chili powder 1 tsp Chaat masala 1/2 tsp Dry Mint leaves 2 cups Thin Sev 3 cups papdi I used regular Mathri 2 tbsp Pomegranate Optional

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Mix in chickpeas with Onions, green chilies, coriander leaves, Dry mint leaves, red chili powder and chaat masala.

   
2. Mix in sugar and yogurt and whisk well.

   
3. Crush the Mathri/papdi a little and divide it up in serving bowls/plates.

   
4. Layer up the chickpeas mixture over the Mathri.

   
5. Add yogurt and mix well. Also add the Coriander and Mint chutney.

   
6. Add the Tamarind date chutney.

   
7. Decorate with some thin sev and Pomegrante.

   

Recipe Notes

• Regular Mathri can be substituted with any kind of other crunchy snack of your choice.
• You can also use fried cashews if you like to make it more fancy.