Print

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/chaat-dip-indian-party-dip-recipe/