Cooked - Chaat Dip (served With Papdi)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chaat Dip (served With Papdi)

1.0

1 cup boiled chickpeas

2 medium boiled potatoes, cubed

½ cup red onion, finally diced

⅓ cup coriander leaves, finely chopped

1 small green chili, finely chopped (optional)

1 teaspoon chaat masala

½ teaspoon kala namak

½ teaspoon cumin powder

½ teaspoon Kashmiri red chili powder

Salt to taste

1 cup thick or hung yogurt (from full-fat milk)

1 tablespoon dry coconut

1 teaspoon cumin seeds

1 teaspoon ginger

2 small garlic cloves

2 small green chili

1-2 teaspoon lemon juice

Salt to taste

1 ice cube (helps to retain the green color)

Water as needed

Date tamarind chutney as needed (store-bought)

2 medium plum tomatoes (seeds removed), finely diced

Handful of coriander leaves, finely chopped

¾ cup sev (available in Indian stores)

¾ cup pomegranate seeds

Lemon wedges

Boil chickpeas and potato.
Mix well, taste and adjust seasoning for chickpea-potato mixture.
Mix and store yogurt mixture in the refrigerator till ready to use.
Blend coriander chutney ingredients until smooth.
Assemble the chaat dip by layering chickpea-potato mixture, chopped tomato, coriander chutney, date tamarind chutney, yogurt mixture, coriander leaves, sev, and pomegranate seeds.
Enjoy the Chaat Dip with Crispy Papdi.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🫕Dip

Cuisine🇮🇳Indian

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 113 weeks ago

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