Follow these steps for perfect results
Curd Vada
Papdi puris
Sweet Chutney (Date & Tamarind)
Green Chutney (Coriander & Mint)
Chaat Masala Powder
Cumin powder (Jeera)
Onions
finely chopped
Carrot (Gajjar)
grated
Anardana Powder (Pomegranate Seed Powder)
Raw Peanuts (Moongphali)
roasted and halved
Boondi or sev
Coriander (Dhania) Leaves
chopped
Arrange papdis or puris on a flat plate or bowl.
Place curd vadas (dahi bhalla) over the papdis or into the puris. Break large bhallas into smaller pieces.
Pour dahi (yogurt) over the bhallas and papdis.
Drizzle sweet (date and tamarind) chutney and green (coriander and mint) chutney over the chaat.
Sprinkle chaat masala powder and cumin powder.
Add grated carrots, pomegranates (anardana), and boondi/sev.
Garnish with finely chopped onions and coriander leaves.
Serve immediately as an appetizer or tea time snack.
Expert advice for the best results
Assemble the chaat just before serving to prevent the papdis from becoming soggy.
Adjust the amount of chutneys and spices to your liking.
Add a squeeze of lemon juice for extra tanginess.
Everything you need to know before you start
5 mins
Chutneys can be made ahead of time.
Garnish with extra coriander and a drizzle of chutneys.
Serve immediately after assembly.
Can be served as an appetizer or a snack.
Spiced Indian Tea
Discover the story behind this recipe
Popular street food across North India, often enjoyed during festivals and celebrations.
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