Dahi Papdi Chaat

Introduction—Hello friends, we welcome you to the Khana Khilana recipe blog. Today, we will share a delicious Holi recipe that cools the body. Dahi Papdi Chaat is one of the many delicious dishes made in Holi. Holi is a festival of colors celebrated with great joy in India. People celebrate Holi by applying colors on each other and show their unity.

On the occasion of Holi, elderly women in Hindu homes traditionally prepare many types of dishes, which they serve with great love to the special guests who come to play Holi at their home and feel happy. Among these delicious dishes, Dahi Papdi Chaat is also one such dish that is liked very much. This Dahi Papdi Chaat is crispy and displays the art of making a great chaat with sweet and sour chutney.

Dahi Papdi Chaat has made its place among the many famous street foods and chaats available in the markets. You will often see people eating Dahi Papdi Chaat along with other street foods at carts and shops in crowded markets.

Be it a small program at home, birthday party, kitty party or any other festive atmosphere, you can serve Dahi Papdi Chaat along with other dishes. Your guests will surely praise you after eating it. If you are not in the mood to cook, then you can buy readymade papdi from the market and serve it without cooking. It does not take much time to make it.

To prepare this dish, buy readymade papdi from the market put boiled potato pieces on it, and add other ingredients as per your choice like moong sprouts, boiled chickpeas, salt, chili, garam masala, cumin powder, sprinkle salt, and add cold liquid paste, curd and put sour tasty coriander mint chutney and sweet tamarind chutney on it and garnish both the sides of pomegranate with finely chopped coriander and serve it chilled. So let’s make this crispy, tasty, and cooling delicious recipe.

Preparation Time – 10 – 15 Minutes
Making Time –  5 – 10 Minutes
Total Time – 30 Minutes
Servings – 2 + Servs
Cuisine – Indian Street Food

 

 

Dahi Papdi Chaat Ingredients:

 

For Papdi

• 250 gm – Fine flour (maida)
• ½ teaspoon – Salt (as per taste)
• ½ teaspoon – Celery seeds
• 500 gm – Refind oil

For Dahi Papdi

• 250 gm – Potato (boiled)
• 750 gm – Yogurt
• 1 small bowl – Green chutney 
• 1 small bowl – Tamarind chutney
• 2 tbsp spoon – Onion (chopped)
• 2 tbsp spoon – Tomato (chopped)
• 100 gm – Chickpeas (boiled)
• 1 tbsp spoon – Black salt
• 1 tbsp spoon – Salt (as per taste)
• tbsp spoon – Cumine Seeds powder (roasted)
• tbsp spoon – Chaat masala

For Garnish

• 100 gm – Nylon sev
• 100 gm – Pomegranate
• 1 tbsp – Green coriander leaves (finely chopped)
  

Dahi Papdi Chaat Direction:

 

Step 1

In a large bowl, sieve the flour using a fine steel sieve. Add salt as per taste, half a teaspoon of celery after crushing it on the palm. Pour 50 grams of refined oil into it and mix it well with clean hands. By adding water little by little we will prepare a stiff dough just like we make for puri. Once the hard dough is ready, cover it with a cotton kitchen towel and keep it aside for 15 minutes.

Step 2

After 10 minutes we will break all the hard dough into small round pieces. Make all the pieces into a round shape with the help of your palm. Now we will press a piece with the help of a palm place it on the rolling board and roll it thinly in a round shape of 2-inch diameter with the help of a rolling pin. In this way, roll out all the dough into round papdi.

 

 

Step 3

Now we will place a non-stick pan over the flame and put cooking oil in it. When the cooking oil becomes slow-hot, we will roast it inside the pan. The flame should be kept medium and only as many papdis should be put inside the pan as can fit at one time, not more than that. 

Step 4

After about 3 to 4 minutes, the papdi will float in the cooking oil and then turn it over with the help of a slotted spoon and roast it till it turns golden brown on slow flame. When the papdi is well golden roasted from both sides, take them out on a plate on kitchen tissue paper. In this manner fry all the papdis till they turn golden brown.

 

Step 5

When all the papdis cool down completely, we will prepare to make chaat. Beat the fresh curd using a hand grinder. We will keep all the ingredients in one place dip each papdi in curd and place them on a plate. We will put as many papdis as can fit in a plate, i.e. seven or eight pieces.

Step 6

Now we will place boiled chopped potato pieces little by little on top of the papdi sprinkle some chopped onion and add some finely chopped tomato pieces little by little Add boiled chickpeas Now add some curd on top and sprinkle black salt and white salt as per taste. Add roasted cumin powder and chaat masala as per taste.

Step 7

Now add sweet tamarind chutney on top and sprinkle some sour green coriander and mint chutney as well. You can add green and sweet chutney as per your taste. Now we will garnish the Dahi Papdi Chaat by adding nylon sev on top, finely chopped coriander and also sprinkle pomegranate seeds on top. So our Dahi Papdi Chaat is ready with colorful garnishing. Serve it fresh and cold.

 

 

Tipa  And Notes

 

1 – You can make papdi in round or triangle shape as per your choice. To make it in a triangle shape, roll the papdi thinly in a round diameter of about 4 inches fold it four times, and fry it till it turns golden in hot oil.

2 – If the curd is sour, then tie it to a cotton cloth and hang it for about 1 hour, all its sour water will drain out, and then dilute it by adding clean water. Before making chaat papdi, beat the curd and keep it in the fridge to cool it well, then make chaat papdi from it

3 – When the papdi is golden roasted and ready, store them in an airtight container after they cool down. They do not spoil for 25-30 days. You can use them anytime.

 

Faq

 

Q: Is Dahi Papri Chaat healthy?

Ans: Any chaat attracts people because of its sweet and sour taste. if your health is absolutely fine then you can eat Dahi Papdi Chaat, it is good for your health. If you have any stomach related problem then Dahi Papri Chaat is not good for you. 

Q: Why is this dish called chaat?

Ans: All types of chaat dishes come under the category of famous street food. In the markets, any kind of chaat is prepared on the large green leaf of the teak plant. After eating the chaat, the person licks the green leaf with his tongue, which is very beneficial from the point of view of health. It is said that this dish is called chaat because of licking with the tongue.

Q: What are the main ingredients of chaat?

Ans: There are many types of famous chaat available in the market. Different types of ingredients are used in each type of chaat, but in most chaat recipes, potatoes, gram flour, refined flour, green chutney, red sweet chutney, and many other types of spices are used.

 

 

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Kanji Vada Recipe

Mawa Gujiya Recipe

Thandai Recipe

Dahi Vada Recipe

Namak Pare

 

In Conclusion

 

Welcome to the khana khana recipe Blog. Today we have told you about the Dahi Papdi Chaat. We told you to prepare a hard dough by mixing the specified amount of salt, celery, and refined oil in the flour and keep it aside for 15 minutes. After that, break it into small round pieces and make round crusts of around 2 inches in diameter. Roast them till they become golden brown in cooking oil on medium flame. After that, place them on a plate and place boiled potatoes on them, add chopped onion, chopped tomato, boiled chickpeas, pour curd on top and sprinkle spices as per taste, and add sour green chutney and sweet chutney. Garnish with nylon saver, pomegranate seeds, and chopped coriander, and serve chilled. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

 

 

Dahi Papdi Chaat / Nutrition Value 

 

Amount Per Serving 250 gm (one)

Calories⇒        485 cals
Fat⇒                 20 g
Carbs⇒             64 g
Protein⇒           12.17 g