Dal Pakwan Chaat — the best fusion chaat combination that will blow your mind! Topped with a special green apple mint chutney, pickled onions, and all your classic toppings, this is the ultimate fusion chaat!

WATCH HOW TO MAKE DAL PAKWAN CHAAT:

For the dal, I’m using chana dal and after cooking it we’ll finish it off with a delicious tadka. Heat some ghee and add in jeera, hing, and red chilies. To this, we’ll add in all our aromatics, cilantro stems, all our spices, followed by water. Let this bubble for a minute and then we’ll add this to our dal and give it a quick mix.

I’m also making a special apple green chutney to go along with this. We’ll add mint, cilantro, ginger, spices, jaggery, sev, and green apple. This is going to be such a fresh and tart contrast for the dish.

Now to plate, I spread a layer of yogurt with some beetroot juice for that pink color. In your puris, add in the dal followed by some tomatoes, pickled onions, our apple green chutney, tamarind chutney, and sev. Enjoy!

If you like this, please try my other recipes:

• Orange Dahi Vada Layer Chaat
• Water Chestnut Wonton Cups – Panifal Wonton Chaat
• Baked Beans Layer Chaat
• Makki Dhokla Chaat

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Dal Pakwan Chaat

Prep Time

20 mins

Cook Time

20 mins

 

Dal Pakwan Chaat — the best fusion chaat combination that will blow your mind! Topped with a special green apple mint chutney, pickled onions, and all your classic toppings, this is the ultimate fusion chaat!

Course: Appetizer

Cuisine: Indian

Keyword: party

Custom Category: Appetizers, Chaat (Indian Street Food), Fusion, Holi

Servings: 8

Calories: 196 kcal

Author: Nidhi Bothra

Ingredients

Dal:

• 1 cup chana dal (yellow split chickpeas lentils) , boiled with 2 1/2 cup water, salt and turmeric
• 2 tbsp ghee
• 1/4 tsp asafoetida powder (hing)
• 2 tsp cumin seeds
• 3 dried red chilies
• 2 tsp ginger , minced
• 2 green chilies , minced
• 2 tbsp cilantro with tender stems , finely chopped
• 1 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 2 tbsp water

Apple Cilantro Chutney:

• 1 cup cilantro , roughly chopped
• 1/2 cup mint leaves
• 3 cloves garlic
• 1 inch ginger
• 3 green chilies
• 2 tsp jaggery
• 1/2 tsp salt
• 1/4 tsp black salt
• 1/4 tsp asafoetida powder (hing)
• 1 tsp cumin seeds
• 1 tbsp sev (bhujiya)
• 1 green apples diced
• 2 tsp oil
• 2-3 tbsp water , as needed

Assembly:

• 1 1/2 cup yogurt mixed with 1/4 cup beet juice, 1 tsp salt, 1 tsp sugar
• 30-40 Pani Puri

Garnish:

• tomatoes , finely chopped
• pickled onions
• tamarind chutney
• sev (bhujiya)
• mint leaves

Instructions

1. Soak the chana dal for 3 to 4 hours. Then, boil it in a pot with water (around 2 ½ cups), salt, and turmeric. Once it is boiled, mash it lightly with the back of a spatula.

2. In a separate pan, heat ghee and add in hing, cumin seeds, red chili, green chili, ginger, and spices. Let everything begin to bubble and then add in water and stir. Then, pour the tadka onto the chana dal and simmer it for 10-15 minutes on low flame.
3. To make the chutney, in a blender, combine all of the ingredients and blend. Add more water to adjust the chutney to your desired consistency.
4. To assemble, in a serving dish, put down a layer of beetroot yogurt. Then, add the pani puri shells on top and fill them with the dal. Garnish with tomatoes, pickled onion, tamarind chutney, bhujiya and mint leaves. Your Dal Pakwan Chaat is ready, enjoy!

Recipe Video

Nutrition Facts

Dal Pakwan Chaat

Amount Per Serving

Calories 196 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.004g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 12mg4%

Sodium 360mg16%

Potassium 417mg12%

Carbohydrates 26g9%

Fiber 6g25%

Sugar 10g11%

Protein 8g16%

Vitamin A 486IU10%

Vitamin C 8mg10%

Calcium 133mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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