Start your meal with this nice plate: Dahi papdi chaat

Start your meal with this nice plate: Dahi papdi chaat

How to Make Dahi papdi chaat

Preparation time:

less than 30 mins

Cooking time:

less than 10 mins


Serves 4–6




  • 1 large potato
  • 200g tin chickpeas
  • ½ tsp chaat masala
  • ½ tsp ground cumin
  • pinch chilli powder
  • pinch sugar
  • salt
  • 15–20 papdi (these are readily available in Asian shops)
  • 50g/1¾oz red onion
  • 250g/9oz full-fat yoghurt
  • 4 tbsp tamarind
  • 4 tbsp mint chutney
  • handful sev
  • handful pomegranate
  • 1 tbsp finely chopped coriander


  1. Cook the potato in a saucepan of boiling water until tender. Drain well and crush.

  2. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well.

  3. Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately.

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