Dahi Boondi Chana Chaat Recipe | चटपटी आलू चना चाट रेसिपी Chana Chaat Recipe | Aloo Chaat Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess.

chaat masala

🥗Healthier: cumin and coriander powder

💰Cheaper: homemade spice mix

Homemade mix can be more economical.

sev

🥗Healthier: baked chickpea snacks

💰Cheaper: crushed crackers

Baked snacks reduce calories while adding crunch.

pomegranate seeds

🥗Healthier: diced apples

💰Cheaper: raisins

Diced apples provide sweetness at a lower cost.

Take approximately 250 grams of yogurt in a bowl. Make sure the yogurt is not too sour; if it is, add some milk to reduce the sourness.

Add 1 chopped green chili, a small handful of mint leaves, and a small handful of coriander leaves to the yogurt. Blend these ingredients without adding water to make a raita.

Mix in 0.5 teaspoon of salt, 1 teaspoon of sugar, and 0.5 teaspoon of chaat masala into the yogurt mixture and combine well. Set this raita aside.

Take 1 cup of boondi (store-bought) and soak it in water for 10 to 12 minutes until it swells up. After soaking, drain the boondi and press it gently to remove excess water.

In a mixing bowl, add 250 grams of boiled chickpeas (which were soaked overnight and boiled with a little salt).

Add 2 medium-sized boiled potatoes, cut into small pieces, to the chickpeas.

Incorporate 1 small chopped onion, 1 small chopped tomato, and adjust the amount of green chili according to taste. Add the soaked and drained boondi to the mix.

Gently mix all the ingredients together in the bowl.

Add the prepared raita to the mixture, ensuring it is not too thin or too thick. If the yogurt is thick, you can add a little water or milk to adjust the consistency.

Transfer the chaat mixture to a serving dish and top it with the remaining raita. Spread it evenly over the chaat.

Drizzle jaggery and tamarind chutney over the top. Note that a lot of yogurt is not added like in dahi vada; just enough for flavor.

Garnish with some fresh coriander leaves and fried papdi for crunch and presentation.

Before serving, refrigerate the chaat for 10-15 minutes to chill, or serve it directly if you prefer it warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens