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.
Ingredients
Scale
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)
Instructions
- 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.
- Roast Ajwain and Black Pepper: In the same pan, lightly roast the ajwain and black pepper until fragrant. Set aside to cool.
- 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.
- 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.
- Flavor Yogurt: Add powdered sugar and salt to the whipped yogurt. Mix well and taste to achieve a balanced sweet, salty, and creamy flavor.
- Layer the Dip: In a shallow bowl or deep plate, spread a tablespoon of yogurt as the first layer.
- Add Potatoes and Chana: On top of the yogurt, evenly spread the cooled boiled potato cubes and boiled chana.
- Spread Remaining Yogurt: Pour the remaining yogurt over the potatoes and chana and spread it evenly.
- Add Chutneys: Drizzle tamarind chutney and green chutney over the yogurt layer to add tangy and spicy flavors.
- 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.
- Final Toppings: Top the entire dip generously with barik sev and chopped fresh coriander leaves.
- 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
