7 Layer Dahi Chaat
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.
Ingredients
Papdi Layer #1:
- 15-20 pieces Indian papdi crackers , store bought, broken into smaller pieces
Potato Layer #2:
- 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
Yogurt Layer #3:
- 2 cups hung curd or greek yogurt
- 1/2 cup milk , more as needed
- 2 tsp sugar
- 1/2 tsp salt
Sprouts Layer #4:
- 1 tsp oil
- 2 cups mung bean sprouts
- 1 tsp chaat masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
Chutney Layer #5:
- 1/4 cup cilantro chutney
Boondi Layer #6:
- 1 1/2 cup masala boondi (chickpea flour droplets) , store bought
- 3 tbsp tamarind chutney
Dhokla Layer #7:
- 5-6 pieces dhokla , store bought, roughly crumbled
Garnish:
- 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
Instructions
Potato Layer:
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Mix together the potatoes, beets, chaat masala, red chili powder, cumin powder, and salt. Adjust any seasonings to taste.
Sprouts Layer:
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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.
Yogurt Layer:
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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.
Boondi Layer:
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Just before you're ready to assemble, mix together the boondi and tamarind chutney.
Assembling the Chaat:
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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
Recipe Notes
- 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.