Papdi Chaat Platter

Papdi Chaat Platter

Course: Appetizer / Snack

Ingredients

For the Hung Curd Base

• 650 g plain Greek yogurt (full-fat, chilled)
• ½ tsp roasted cumin powder (adjust to taste)
• ½ tsp chaat masala (adjust to taste)
• ¼ tsp black salt (adjust to taste)

For the Chaat Layers

• 300 g potatoes (boiled, peeled, diced)
• 100 g kala chana / black chickpeas (cooked, drained)
• 1 medium red onion (finely chopped)
• 2 medium tomatoes (finely chopped)
• ½ tsp chaat masala (adjust to taste)
• ¼ tsp Kashmiri red chilli powder (adjust to taste)

For the Chutneys

• 4 tbsp green chutney (adjust to taste), a fresh, zesty coriander, mint and green chilli chutney
• 4 tbsp imli chutney (adjust to taste), a sweet-tangy tamarind chutney

For the Garnish & Dipping

• 15 g fresh coriander (finely chopped)
• 60 g fine sev (adjust to taste)
• 50 g pomegranate arils (adjust to taste)
• 200 g store-bought papdi (adjust to platter size)

Instructions

Prepare the Components

1. Make the Hung Curd: Line a strainer with muslin or cheesecloth and place it over a bowl. Add the Greek yogurt and refrigerate for approximately 2 hours to drain excess whey, until thick, creamy and spreadable. Tip: Greek yogurt is already partly strained, so this is much quicker than starting with regular yogurt.
2. Prepare the Potatoes: Boil the potatoes until fork-tender but not mushy, approximately 15–20 minutes. Cool, peel and dice. Toss with the chaat masala and Kashmiri red chilli powder.
3. Season the Hung Curd: Whisk the strained yogurt until smooth. Mix in roasted cumin powder, chaat masala and black salt. Taste and adjust.
4. Prepare the Toppings: Drain the cooked kala chana well. Finely chop the onion, tomatoes and coriander. Keep both chutneys, sev and pomegranate ready.

Assemble the Platter

1. Create the Base: Choose a wide, fairly deep serving platter. Spread the hung curd evenly across the bottom in a thick layer.
2. Layer the Chaat: Scatter the seasoned potatoes and kala chana over the yogurt, followed by chopped onion and tomatoes.
3. Add the Chutneys: Drizzle green chutney and sweet-tangy imli chutney over the toppings. Adjust to taste.
4. Finish the Garnishes: Add coriander, a generous shower of fine sev, and pomegranate arils for little pops of sweetness.
5. Arrange the Papdis: Just before serving, tuck the store-bought papdis upright around the edge of the platter. Serve more on the side for dipping. Tip: Keeping the papdis out of the wet layers gives you chips-and-dip crunch instead of soggy chaat.