Dahi chat papdi | How to make Dahi chat papdi

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By Kiran Kherajani
Created on 21st Apr 2017
  • Dahi chat papdi, How to make Dahi chat papdi
Dahi chat papdiby Kiran Kherajani
  • Dahi chat papdi | How to make Dahi chat papdi (5 likes)

  • 0 reviews
    Rate It!
  • By Kiran Kherajani
    Created on 21st Apr 2017

About Dahi chat papdi

Curd and potato combination

Dahi chat papdi, a deliciously finger licking recipe to treat your family and friends. This recipe of Dahi chat papdi by Kiran Kherajani will definitely help you in its preparation. The Dahi chat papdi can be prepared within 5 minutes. The time taken for cooking Dahi chat papdi is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Dahi chat papdi step by step. The detailed explanation makes Dahi chat papdi so simple and easy that even beginners can try it out. The recipe for Dahi chat papdi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Dahi chat papdi from BetterButter.

  • Prep Time5mins
  • Cook Time5mins
  • Serves2People
Dahi chat papdi

Ingredients to make Dahi chat papdi

  • For dough:
  • All purpose flour one cup
  • Salt as per taste
  • Oil two tbsp
  • Water as needed
  • For chat:
  • Potato two boil
  • Tamarind chutney (sweet and sour)
  • Red chilli powder
  • Black salt
  • Coriander leaves
  • Curd one cup
  • Jeera powder 1 tsp
  • Chat masala 1 tsp
  • Oil for deep frying
  • Bhujiya sev half cup

How to make Dahi chat papdi

  1. Take a bowl add all purpose flour, salt, oil make a soft dough with water
  2. Now make little puri from dough and deep fry in hot oil
  3. For chat, mash potato, add salt, red chilli, chat masala and mix well
  4. Take a bowl add curd, salt and beat it
  5. For garnish- break puri in two pieces
  6. Add potato curd and tamarind chttney
  7. Then add bhujiya sev, jeera powder and red chilli powder
  8. Garnish with coriander leaves
My Tip: Add tomato sauce instead of tamarind chutney

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