Chaat Dip – Indian Party Dip Recipe

Introduction

Chaat Dip is a vibrant Indian party dip that combines creamy yogurt with tangy chutneys, crunchy sev, and flavorful spices. Perfect as a snack or appetizer, it brings the exciting taste of street food to your gathering with minimal effort.

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 in a dry pan over medium heat until it starts popping and turns dark brown. Remove and let cool.
2. Step 2: In the same pan, lightly roast the ajwain and black pepper until fragrant. Set aside to cool.
3. Step 3: Grind the roasted cumin, ajwain, black pepper, and black salt into a fine powder to prepare the roasted jeera masala.
4. Step 4: Drain excess water from the yogurt or hang it for 2–3 hours to thicken. Whip the yogurt thoroughly using a wire whisk for 8–10 minutes until creamy.
5. Step 5: Add powdered sugar and salt to the yogurt. Taste and adjust to ensure a balanced sweet, salty, and creamy flavor.
6. Step 6: In a shallow bowl or deep plate, spread a tablespoon of the whipped yogurt as the base layer.
7. Step 7: Add the cooled boiled potato cubes and chana on top of the yogurt layer.
8. Step 8: Spread the remaining yogurt over the potato and chana layer evenly.
9. Step 9: Drizzle the tamarind chutney and green chutney over the yogurt.
10. Step 10: Sprinkle pomegranate kernels on top for a burst of color and sweetness.
11. Step 11: Lightly dust with chili powder and the roasted jeera masala. Start with a small amount and add more to taste.
12. Step 12: Finish by topping generously with sev and chopped fresh coriander.
13. Step 13: Serve immediately with papdi or pani puri shells for a delightful party snack.

Tips & Variations

• To make the yogurt thicker without hanging, you can strain it through a fine mesh or cheesecloth for 30 minutes.
• Adjust chutneys and spices according to your heat tolerance for a milder or spicier dip.
• For extra texture, add finely chopped onions just before serving for a fresh crunch.
• Substitute sev with crushed potato chips if sev is unavailable.

Storage

Store leftover chaat dip covered in the refrigerator for up to 1 day to maintain freshness and crispness. Add the sev topping just before serving to preserve its crunch. Reheat is not recommended as the yogurt dip is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt, or does it have to be hung yogurt?

Regular yogurt can be used, but hanging or straining it removes excess water, resulting in a thicker, creamier dip that holds up better with the toppings.

Is this dip gluten-free?

Yes, the basic ingredients are gluten-free. However, check the sev packaging or replace sev with gluten-free snacks to ensure it remains gluten-free.

Chaat Dip – Indian Party Dip Recipe

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★★★★★

4.6 from 131 reviews

• Author: Aiden
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

Chaat Dip is a vibrant and flavorful Indian party dip that combines creamy yogurt with tangy tamarind chutney, spicy green chutney, roasted cumin masala, and crunchy sev. Layered with boiled potatoes, chana, pomegranate, and fresh coriander, this dip offers a perfect balance of sweet, salty, tangy, and spicy flavors, making it an ideal appetizer or snack for gatherings and celebrations.

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Ingredients

Scale 1x2x3x

Chaat Masala

• 2 tbsp Cumin (Jeera)
• 1 tsp Black Pepper
• 1 tsp Ajwain
• 1 tsp Black Salt

Yogurt Mixture

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

Main Ingredients

• 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)

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Instructions

1. Roast Cumin: In a pan over medium heat, add the cumin seeds and roast them until they start popping and turn dark brown. Remove from heat and let them cool.
2. Roast Ajwain and Black Pepper: In the same pan, lightly roast the ajwain and black pepper until fragrant. Set aside to cool.
3. Make Masala Powder: Once cooled, powder the roasted cumin, ajwain, black pepper, and black salt together to make the roasted jeera masala, which acts as the chaat masala for the dip.
4. Prepare Yogurt: Drain any excess water from the yogurt, or hang it for 2-3 hours to thicken. Whip it vigorously using a wire whisk or traditional rai for 8-10 minutes until creamy and fluffy.
5. Flavor Yogurt: Add powdered sugar and salt to the whipped yogurt. Mix well and taste 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 first layer.
7. Add Potatoes and Chana: On top of the yogurt, evenly spread the cooled boiled potato cubes and boiled chana.
8. Spread Remaining Yogurt: Pour the remaining yogurt over the potatoes and chana and spread it evenly.
9. Add Chutneys: Drizzle tamarind chutney and green chutney over the yogurt layer to add tangy and spicy flavors.
10. Garnish: Add pomegranate kernels, sprinkle chili powder and the roasted jeera masala (chaat masala) to taste. Start with a small amount and add more if desired.
11. Final Toppings: Top the entire dip generously with barik sev and chopped fresh coriander leaves.
12. Serve: Serve the chaat dip immediately with papdi and pani puri shells for scooping.

Notes

• Use thick yogurt for best results; hanging yogurt ensures a creamier texture.
• Roasting the spices enhances their flavor—do not skip this step.
• Adjust the level of sweetness, saltiness, and spice according to your preference.
• Serve immediately after assembling to keep the sev crunchy.
• This dip can be a great accompaniment for various Indian snacks and appetizers.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Indian

Keywords: Chaat Dip, Indian Dip, Party Snack, Yogurt Dip, Indian Appetizer, Chaat Masala, Sev Dip, Quick Indian Recipe