Seven Layer Dahi Chaat – with mung bean sprouts, fluffy dhokla, crunchy papdi, tangy boondi, masala potatoes, creamy yogurt, and sweet and spicy chutneys, this is street food at its best! Enjoy the variety of textures and flavors in this truly innovative chaat!
Chaat is a beloved street food all over India and this version combines the best of flavors and presentation. There’s tangy tamarind chutney, soft and fluffy dhokla, sliced potatoes, crunchy boondi and papdi, velvety yogurt, and mung bean sprouts for a quintessential Indian snack! !
WATCH HOW TO MAKE 7 LAYER DAHI CHAAT
HOW TO MAKE 7 LAYER DAHI CHAAT:
- Potato Layer! Mix together the potatoes, beets, chaat masala, red chili powder, turmeric powder, and salt. Adjust any seasonings to taste.
- Sprouts Layer! Heat a pan on low-medium heat and add in the oil and bean sprouts. Cover the pan with a lid for 2 minutes just to slightly cook it while still maintaining its crunchiness. Turn off the gas, add in all of the seasonings and mix until combined. Set aside in a separate bowl.
- Yogurt Layer! In a bowl, mix together the yogurt, milk, salt, and sugar until it becomes smooth. Add more milk as needed to achieve your desired consistency.
- Boondi Layer! Just before you’re ready to assemble, mix together the boondi and tamarind chutney.
- Dhokla Layer! Roughly crumble the dhoklas.
- Assemble! In your serving bowl, add a layer of the crumbled papdi. Then, add in a layer of potatoes, pressing down gently. Add a thin layer of yogurt followed by a layer of your bean sprouts. Add a thin layer of green chutney, boondi and tamarind chutney, and the crumbled dhokla. Top off with a layer of yogurt and sprinkle on all of your garnishes.
- Enjoy! Serve the 7 Layer Dahi Chaat with both the chutneys on the side. Enjoy!!
Seven Layer Dahi Chaat - with mung bean sprouts, fluffy dhokla, crunchy papdi, tangy boondi, masala potatoes, creamy yogurt, and sweet and spicy chutneys, this is street food at its best! Enjoy the variety of textures and flavors in this truly innovative chaat.
- 15-20 pieces Indian papdi crackers , store bought, broken into smaller pieces
- 3 medium potatoes , boiled and finely chopped
- 1/2 small beetroot , boiled and grated
- 1 tsp chaat masala
- 1 tsp red chili powder
- 1/2 tsp roasted cumin powder
- salt , to taste
- 2 cups hung curd or greek yogurt
- 1/2 cup milk , more as needed
- 2 tsp sugar
- 1/2 tsp salt
- 1 tsp oil
- 2 cups mung bean sprouts
- 1 tsp chaat masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 cup cilantro chutney
- 1 1/2 cup masala boondi (chickpea flour droplets) , store bought
- 3 tbsp tamarind chutney
- 5-6 pieces dhokla , store bought, roughly crumbled
- 1/4 cup pomegranate seeds
- 1/4 cup sev (bhujiya)
- 1 tsp red chili powder
- 1 tsp roasted cumin powder
- 1 tsp salt
- 1/4 cup tamarind chutney , for serving on the side
- rose yogurt , optional
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Mix together the potatoes, beets, chaat masala, red chili powder, cumin powder, and salt. Adjust any seasonings to taste.
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Heat a pan on low-medium heat and add in the oil and bean sprouts. Cover the pan with a lid for 2 minutes just to slightly cook it while still maintaining its crunchiness. Turn off the gas, add in all of the seasonings and mix until combined. Set aside in a separate bowl.
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In a bowl, mix together the yogurt, milk, salt, and sugar until it becomes smooth. Add more milk as needed to achieve your desired consistency.
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Just before you're ready to assemble, mix together the boondi and tamarind chutney.
-
In your serving bowl, add a layer of the crumbled papdi. Then, add in a layer of potatoes, pressing down gently. Add a thin layer of yogurt followed by a layer of your bean sprouts. Add a thin layer of green chutney, boondi and tamarind chutney, and the crumbled dhokla. Top off with a layer of yogurt and sprinkle on all of your garnishes.
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Serve the chaat with both the chutneys on the side. Enjoy!
Recipe Video
- To make rose yogurt, mix together 1/4 cup beaten yogurt with 2 tsp fresh beetroot juice and 2 drops rose essence. Using a piping bag or a ziploc with a hole cut in the corner, pipe the rose yogurt on the chaat.
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Excellent Recipe
Thanks a lot!!
Awesome
Thanks a lot!!💕
Where can you buy the mung daal sprouts?
Hi! You can typically find mung dal at your local Indian store since you can’t buy the sprouts directly. You should soak the daal in water overnight and then drain the water and put them in airtight container for 7-8 hours. When you open it, make sure to sprinkle some water as it takes 12 hours for them to fully grow. Hope this helps!
Made it today. It turned out amazing !!
So happy that you all enjoyed it. Thank you so much for your feedback!!💕
Very creative recepie
Thank you so much!!