Layered Dahi Papdi Chaat is crispy, spicy, sweet and tangy chaat that packs a whole lot of flavour. It is prepared with crispy papdi (fried crackers), yogurt, onions, sev (thin gram flour noodles), yogurt, and a variety of chutneys.
This recipe is inspired from the popular Dahi Papdi Chaat from North Indian which is prepared with crispy flat puris topped with spiced potato, yogurt, mint and tamarind chutney. Dahi (curd/yogurt) and papdi (fried crackers) are important part of many chaat recipes in India like Bhel Puri, Dahi Bhalla Chaat, Sev Puri to name few. What I like special in chaat recipes is that every bite has so many different flavours and textures!
Preparing chaat is quite easy and simple as all the ingredients need to be prepped before hand and it is just about assembling it all before serving. I would highly recommend preparing it just before serving as the papdi tends to become soggy if left in yogurt and chutneys for a long time and it loses that crispy texture which is an important component.
Other recipes you might like to enjoy are Raj Kachori, Delhi’s Kulle ki Chaat, Kala Chana Chaat, Masala Boondi Chaat, Boiled Chana Dal Chaat, Delhi Wale Aloo Chaat, Baked Layered Chole Tikki Chaat and Jhal Muri.
