Aloo Dahi Papdi Chaat

Name: Aloo Dahi Papdi Chaat
Yield: Serves 2 servings
Ingredients: 6-8 crispy papdi (chaat puri); 1 boiled potato; 1 tomato; 2-3 tablespoons fresh yogurt (about 30-45 ml); 1 tablespoon green cilantro chutney; 1 teaspoon tamarind sweet and sour chutney; 2-3 tablespoons nylon sev (thin crispy chickpea noodles) (about 10-15 grams); 2 tablespoons fresh cilantro, finely chopped; 1/2 teaspoon red chili powder; 1/4 teaspoon salt; 1/4 teaspoon chaat masala

Meena Manwani Cooking Tutorial @meenamanwani

India, Gujarat in Ahemdabad

Dahi-Aloo Papdi Chaat is a popular street food, often found at food stalls in many places. People love to enjoy it while out for an evening walk, and it’s a favorite for many. This dish is known for its tangy and flavorful taste.

Meena Manwani Cooking Tutorial @meenamanwani

India, Gujarat in Ahemdabad

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Ingredients

Serves 2 servings

6-8crispy papdi (chaat puri)
1boiled potato
1tomato
2-3 tablespoonsfresh yogurt (about 30-45 ml)
1 tablespoongreen cilantro chutney
1 teaspoontamarind sweet and sour chutney
2-3 tablespoonsnylon sev (thin crispy chickpea noodles) (about 10-15 grams)
2 tablespoonsfresh cilantro, finely chopped
1/2 teaspoonred chili powder
1/4 teaspoonsalt
1/4 teaspoonchaat masala

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Steps

1

Cut the boiled potato into small pieces.
2

Finely chop the tomato, green chili, and cilantro.
3

Whisk the yogurt with some powdered sugar until smooth.
4

Gather all the required ingredients in the right amounts to make assembling the chaat easier.
5

Take a large serving plate and break 6-8 crispy papdi into large pieces on it.
6

Top the papdi with the boiled potato pieces.
7

Add the finely chopped tomato.
8

Pour the whisked yogurt over the top.
9

Drizzle the green chutney and tamarind sweet and sour chutney evenly.
10

Sprinkle the nylon sev (thin sev) on top.
11

Sprinkle salt, red chili powder, and chaat masala.
12

Finally, garnish with 1 tablespoon finely chopped green chili, cilantro, and a little extra tamarind chutney. Serve immediately.
13

Suggestions:
★ Adjust the amount of both chutneys to your taste.
★ Serve the chaat immediately after adding all the toppings, otherwise it will become soggy and lose its original flavor.