Indian street food at its best!! This papdi chaat has been made with a unique touch; Rose yogurt! It consists of even layers of papdi, baked puris, fresh sprouts, potatoes, rose infused yogurt, spices, and sev. The creamy notes of the delicate yogurt perfectly complement the Tangy freshness of the sprouts, while the flavor of the spices really cut through the whole dish. It’s a really cohesive, flowery dish and brings the impeccable flavors of street food to the comfort of home!
STEP BY STEP:
Sprouted Rose Dahi Chaat
- 1 1/2 cup hung yogurt
- 1 cup moong sprouts
- 2 cup water
- 1 cup boiled potatoes, chopped
- 1/2 cup onions, finely chopped
- 10-15 papdi
- 3 tbsp beetroot juice
- 2 tbsp sugar
- 2 tbsp rose water (gulaab jal)
- 1/4 cup cilantro chutney
- 1/4 cup tamarind chutney
- red chili powder
- roasted cumin powder (bhuna jeera)
- sev (bhujiya) for garnish
- salt to taste
- Mix 1 cup sprouted moong with 2 cups water. Add 1/2 tsp salt, 1 tsp turmeric powder and boil for 4-5 minutes (or microwave on high for 2-3 minutes). Drain the excess water and keep the sprouts aside on paper towel to dry for around 10 minutes.
- Whisk 1 1/2 cup hung yogurt in a bowl. Add 3 tbsp freshly squeezed beetroot juice, 1 tsp salt, 2 tsp sugar and 1 1/2 tsp rose water (gulaab jal). Mix it well and keep aside.
- In another bowl, mix potatoes, onions and boiled sprouts. Add 1 tbsp cilantro chutney, 1 tbsp tamarind chutney, 1 tsp red chili powder, 1 tsp roasted cumin powder. Sprouts mixture is ready now.
- For serving, take a mini cocktail glass, break the papdi lightly with fingers and arrange it as the first layer.
- Put a layer of sprouts mixture on top of the papdi. Drizzle some cilantro and tamarind chutney on top.
- Add onions and cover it with a thick layer of rose yogurt.
- Finish it with some sev (bhujiya) and sprinkle some red chili powder and roasted cumin seeds.
- Garnish with rose buds and your Sprouted Rose Dahi Chaat is ready!