Chaat Dip – Indian Party Dip Recipe

Introduction

Chaat Dip is a vibrant and flavorful Indian party appetizer that combines creamy yogurt, tangy chutneys, and a medley of fresh toppings. Perfect for sharing, this dip layers textures and tastes that will excite your palate and impress your guests.

Ingredients

• 2 cups yogurt
• 2 tbsp powdered sugar
• 1 tsp salt
• 1 cup boiled potato (cooled and cubed)
• 1 cup chana (boiled and cooled)
• 1/2 cup green chutney
• 1/2 cup tamarind chutney
• 1/4 cup chopped onion
• 1 tbsp fresh coriander leaves (chopped)
• 1/4 tsp chili powder
• 1/2 cup pomegranate
• 1 cup sev (barik sev or crushed chips)
• 2 tbsp cumin (jeera)
• 1 tsp black pepper
• 1 tsp ajwain
• 1 tsp black salt

Instructions

1. Step 1: Roast the cumin seeds in a pan over medium heat until they start popping and turn dark brown. Remove and set aside to cool.
2. Step 2: In the same pan, lightly roast the ajwain and black pepper until fragrant. Set aside to cool.
3. Step 3: Once cooled, grind the roasted cumin, ajwain, black pepper, and black salt together into a powder. This is your roasted jeera masala.
4. Step 4: Prepare the yogurt by draining any excess water or hanging it for 2-3 hours to thicken.
5. Step 5: Whisk the yogurt vigorously for 8-10 minutes until creamy and smooth.
6. Step 6: Stir in the powdered sugar and salt. Taste to ensure the yogurt is balanced in sweetness, saltiness, and creaminess.
7. Step 7: In a shallow bowl or deep plate, spread one tablespoon of yogurt as the base layer.
8. Step 8: Add the cooled cubed potatoes and boiled chana evenly over the yogurt.
9. Step 9: Spread the remaining yogurt on top, smoothing it out.
10. Step 10: Drizzle the tamarind chutney and green chutney over the yogurt layer.
11. Step 11: Scatter the pomegranate seeds evenly over the chutneys.
12. Step 12: Sprinkle chili powder and the roasted jeera masala to taste, starting lightly and adding more as desired.
13. Step 13: Top generously with barik sev and chopped coriander leaves.
14. Step 14: Serve immediately with papdi and pani puri shells for dipping.

Tips & Variations

• Use hung yogurt for a thicker and creamier texture to prevent the dip from becoming watery.
• Adjust the sweetness and saltiness of the yogurt layer to balance the tartness of the chutneys.
• For extra crunch, add finely chopped raw onions or radishes on top.
• Substitute sev with crushed tortilla chips for a fusion twist.

Storage

Chaat dip is best enjoyed fresh but can be refrigerated for up to 1 day. Store in an airtight container to keep the yogurt layer creamy. Add the sev just before serving to maintain its crunch. Reheat is not recommended as the texture and flavors are best cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought chutneys for this recipe?

Yes, store-bought green and tamarind chutneys work well if you don’t have time to prepare them from scratch. Choose good quality chutneys for the best flavor.

What can I serve with chaat dip?

Serve it with papdi (crispy fried dough wafers), pani puri shells, or even fresh vegetable sticks. It’s a versatile appetizer that pairs nicely with crunchy dippers.

Chaat Dip – Indian Party Dip Recipe

Print Recipe

★★★★★

4.4 from 292 reviews

Chaat Dip is a flavorful Indian party dip featuring creamy whipped yogurt layered with boiled potatoes, chana, tangy tamarind and green chutneys, topped with crunchy sev, fresh pomegranate, and aromatic roasted cumin masala. This easy-to-make appetizer beautifully combines sweet, spicy, and tangy flavors, perfect for serving with papdi or pani puri shells at gatherings.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Yogurt Mixture

• 2 Cups Yogurt
• 2 tbsp Powdered Sugar
• 1 tsp Salt

Vegetables and Legumes

• 1 Cup Boiled Potato (cooled and cubed)
• 1 Cup Chana (boiled and cooled)
• 1/4 Cup Chopped Onion
• 1 tbsp Fresh Coriander leaves (chopped)
• 1/2 Cup Pomegranate seeds

Chutneys

• 1/2 Cup Green Chutney
• 1/2 Cup Tamarind Chutney

Spices and Masala

• 2 tbsp Cumin seeds (Jeera)
• 1 tsp Black Pepper
• 1 tsp Ajwain
• 1 tsp Black Salt
• 1/4 tsp Chili Powder

Crunchy Toppings

• 1 Cup Sev (Barik Sev or crushed chips)

Instructions

1. Roast the Cumin: In a dry pan, add cumin seeds and roast over medium heat until they start popping and turn dark brown. Remove from heat and let cool.
2. Roast Ajwain and Black Pepper: Using the same pan, lightly roast ajwain seeds and black pepper until aromatic. Set aside to cool.
3. Prepare the Bhuna Jeera Masala: Once cooled, powder the roasted cumin, ajwain, black pepper, and black salt together to create the roasted cumin masala for the chaat dip.
4. Prepare the Yogurt: Drain any excess water from the yogurt or hang it for 2-3 hours to thicken. Whip it vigorously using a wire whisk for 8-10 minutes until creamy and smooth.
5. Season the Yogurt: Add powdered sugar and salt to the whipped yogurt, tasting to achieve a balanced sweet, salty, and creamy flavor.
6. Layer the Dip: In a shallow bowl or deep plate, spread a tablespoon of yogurt as the base layer.
7. Add Vegetables: Evenly distribute the boiled potato cubes and boiled chana over the yogurt. Ensure both are cooled before layering.
8. Top with Yogurt: Spread the remaining whipped yogurt evenly over the potato and chana layer.
9. Add Chutneys: Drizzle tamarind chutney and green chutney over the yogurt layer for tanginess and spice.
10. Garnish with Pomegranate and Spices: Sprinkle fresh pomegranate kernels, chili powder, and the prepared bhuna jeera masala to taste. Start with less and add more if desired.
11. Final Toppings: Generously top with barik sev and fresh chopped coriander leaves for crunch and freshness.
12. Serve: Serve immediately as a party appetizer alongside papdi and pani puri shells for dipping.

Notes

• Whipping the yogurt well is critical to achieve the creamy texture needed for layering.
• Make sure all boiled ingredients are fully cooled before layering to prevent the yogurt from separating.
• Adjust the amount of chutneys and spices according to personal taste preference.
• This dip is best served fresh; the sev can become soggy if left for too long.
• To make it thicker, hang yogurt overnight instead of 2-3 hours.

Keywords: Chaat Dip, Indian Party Dip, Yogurt Dip, Indian Appetizer, Chaat Recipe, Indian Snack