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.
Mix together the potatoes, beets, chaat masala, red chili powder, cumin powder, and salt. Adjust any seasonings to taste.
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.
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.
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.
Serve the chaat with both the chutneys on the side. Enjoy!