Name: Dahi Papdi Chaat
Prep time: 30 minutes
Cook time: 20 minutes (if components are prepped)
Yield: 20 people
Cuisine: South Indian
Ingredients: 0 pieces Papdi (store-bought or homemade); 5 cups Potato (boiled and cubed); 5 cups Chickpeas (Kabuli Chana) (soaked and boiled); 10 cups Curd (Yogurt) (whisked, thick); 2 cups Onions (finely chopped); 2 cups Tomatoes (finely chopped); 1 cups Coriander Leaves (finely chopped); 2.5 cups Sev or Crushed Papdi (store-bought or homemade); 2 cups Green Chilies (homemade or store-bought); 2 cups Tamarind Chutney (homemade or store-bought); 5 tablespoons Cumin Powder (adjust to taste); 5 tablespoons Chaat Masala (adjust to taste); 3 tablespoons Red Chili Powder (adjust to taste)

How to Prepare

Arrange 7-8 papdis on each serving plate for 20 people (total 140-160 papdis).
Add a layer of boiled and cubed potatoes (about 1/4 cup per plate) over the papdis.
Add a layer of boiled chickpeas (about 1/4 cup per plate) over the potatoes.
Drizzle 2-3 tablespoons of whisked curd (yogurt) over each plate.
Sprinkle a pinch of cumin powder, chaat masala, and red chili powder on each plate.
Add 1-2 tablespoons of green chutney and tamarind chutney on each plate.
Top with chopped onions, tomatoes, and coriander leaves (about 1-2 tablespoons of each per plate).
Sprinkle sev generously over the top (about 2 tablespoons per plate).
Serve immediately to avoid sogginess.

Scale quantity

How to Prepare