This Indian Chaat Dip is a party-friendly version of classic papdi chaat, combining flavorful thick yogurt, chutneys, boiled potatoes, chickpeas, and spices into a scoopable dip.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: Not specified
  • Total time: 20 minutes
  • Yield: 6
  • Category: Appetizer, Snack
  • Cuisine: Indian

Ingredients

For Yogurt Layer

  • 1 cup hung curd (or Greek yogurt)
  • 1 - 1.5 tablespoons sugar
  • 1/2-3/4 teaspoon roasted cumin powder
  • 1/2 teaspoon salt

For Chickpea Potato Mixture

  • 1/2 cup boiled chickpeas
  • 1/2 cup boiled potatoes ((or sweet potato))
  • 1/4 cup onion (finely chopped)
  • 1/2 teaspoon roasted cumin powder
  • 1/2-1 teaspoon chaat masala
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon black salt, and salt
  • 1 tablespoon lemon juice

Others

  • 2-3 tablespoons mint coriander chutney
  • 2-3 tablespoons sweet tamarind chutney
  • 2 pinches chaat masala
  • 1/4 cup thin sev
  • 1/4 cup pomegranate seeds
  • 2-3 tablespoons coriander leaves
  • 22-25 papdis

Method

  1. Firstly, take the homemade yogurt, strain the excess whey using a muslin cloth for 2-3 hours, or use a Greek yogurt maker to prepare thick curd. You may also use store-bought Greek yogurt.
  2. To a bowl, add hung yogurt, sugar, roasted cumin powder, and salt. Whisk the mixture till smooth and creamy. Set aside.
  3. In a small bowl, mix together boiled potatoes, boiled chickpeas, onion, spices like red chili powder, roasted cumin powder, chaat masala, black salt, salt, and lemon juice. Keep it aside.
  4. For the assembly, take a deep platter or bowl. Add the hung curd and spread it around evenly using a spoon.
  5. Add the spiced potato chickpea mixture. Drizzle some green chutney and sweet tamarind chutney. Sprinkle some chaat masala as per taste.
  6. Finally, garnish with thin sev, pomegranate seeds, and coriander leaves. If serving immediately, place the papdis on the side; if serving later, keep the papdis separate to maintain their crispiness. This dip is good for a party of 5-6 people, assuming you are serving other appetizers alongside it.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.