Ingredients Jump to Instructions ↓

  1. 50 Paapri

  2. 1 Yogurt

  3. 2 teaspoons 10ml Roasted cumin powder

  4. 1 teaspoon 5ml Red chile powder

  5. 1 teaspoon 5ml Kala namak Salt - to taste

  6. 100 Boiled potatoes - cut into cubes

  7. 1/2 Drained chick peas - very coarsely mashed Bhallas - (without the Yogurt) Chopped coriander leaves

  8. 1 Thin sev

  9. 2 Green chiles - finely chopped Mint chutney Tamarind chutney

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * (see Dahi Bhalla recipe) Make the bhallas, up to the step of soaking in hot water and squeezing out the water. Mix the potato and chick peas and lightly season with salt and red chile powder. Whisk the yogurt well with kala namak and salt to taste. To serve, place the paapri, bhallas, potato and chick peas on a plate. Sprinkle a little tamarind chutney. Cover with yogurt. Drizzle mint chutney and tamarind chutney. Sprinkle, red chile powder, cumin powder. Garnish generously with coriander leaves, green chile and sev. Sev and coriander should practically cover the chaat. Serve immediately or it will get soggy.


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