Dahi chaat (curd) | How to make Dahi chaat (curd)

By Geeta Biswas  |  19th Apr 2017  |  
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  • Dahi chaat (curd), How to make Dahi chaat (curd)
Dahi chaat (curd)by Geeta Biswas
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About Dahi chaat (curd) Recipe

Curd is a digestive agent so I made chaat to enjoy with my family.

Dahi chaat (curd) is one dish which makes its accompaniments tastier. With the right mix of flavours, Dahi chaat (curd) has always been everyone's favourite. This recipe by Geeta Biswas is the perfect one to try at home for your family. The Dahi chaat (curd) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dahi chaat (curd) is 10 minutes and the time taken for cooking is 20 minutes. This is recipe of Dahi chaat (curd) is perfect to serve 5 people. Dahi chaat (curd) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dahi chaat (curd). So do try it next time and share your experience of cooking Dahi chaat (curd) by commenting on this page below!

Dahi chaat (curd)

Ingredients to make Dahi chaat (curd)

  • Boiled mashed potatoes 1 bowl
  • Boiled and blanch green peas 1 bowl
  • Roasted groundnuts few tsps
  • Hung curd 1 bowl
  • Black salt as per taste
  • red chilli powder as per spiciness
  • tamarind sauce 1 tsp
  • Sev for garnishing
  • Chat masala a pinch
  • salt to taste
  • oil for shallow fry
  • Finely chopped coriander leaves one tsp

How to make Dahi chaat (curd)

  1. Take a mixing bowl mashed potatoes mix with little bit salt.
  2. Now divide into small ball. In another bowl add blanch green peas, salt, red chilli powder, finely chopped coriander and roasted ground nuts. Mix well.
  3. Now filling is ready. Take one potato ball and fill with the filling. Fill all the ball.
  4. Now shallow fry all the balls both sides.
  5. Serve with curd, chat masala, black salt, red chilli powder, tamarind sauce, sev and finely chopped coriander leaves.

My Tip:

Digestive chat with curd

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