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Nobody aces snacking like Indians do, and if you agree with this sentiment then you know just what a delicacy Dahi Papdi Chaat is. The simplest way to break down this marvellous snack called Dahi Papdi Chaat is this: flat discs made of flour called Papdis are topped with potatoes, curd or Dahi, a variety of chutneys like Dhaniya Chutney, Tamarind Chutney, Sonth Chutney, and crunchy elements like Sev and pomegranate kernels.
But if you are stopping yourself from indulging in this delicious Dahi Papdi Chaat—which, legend has it, was first created in the era of the Mughal emperor Shah Jahan—for health or weight loss reasons, then fret not. While it is true that Dahi Papdi Chaat, like many Chaat dishes and snacks from across India, can be unhealthy because of some of the ingredients used to make the dish, you can also use some easy methods to overcome these health risks.
Video Credit: YouTube/Chef Ranveer Brar
Wondering how to make your Dahi Papdi Chaat a healthy snack? Here are some tricks you can use.
1. Papdis are usually made with refined flour, but you can make them healthier by opting for Papdis made of whole wheat flour or millet flours.
2. Papdis are usually deep fried in bulk, but you can easily make the dough at home and air fry or bake them for a healthy sack twist.
3. Shop-bought, prepackaged curd and chutneys often have artificial flavours and preservatives added to them. Yet, making these at home is quite easy and a healthier option, so choose that.
4. Dahi Papdi Chaat usually has boiled or fried potatoes as toppings. You can instead go for more fibre and protein-packed options like chickpeas and sprouts.
Now that you know how to make Dahi papdi Chaat a guilt-free and healthy snack, why not give the recipe a try? Check this out and give it a go today.
Ingredients:
15 whole wheat or millets Papdi
1/2 cup boiled chickpeas
½ cup sprouted black chickpeas
1 cup curd
1 tsp chaat masala
3 tbsp tamarind chutney
3 tbsp coriander-mint chutney
½ cup sev
2 tbsp coriander leaves, finely chopped
2 tbsp pomegranate kernels
Method:
1. Place the boiled chickpeas and sprouted black chickpeas in a large bowl.
2. Add a bit of the chaat masala, tamarind chutney, coriander-mint chutney and mix well.
3. Place the curd in a large bowl and whisk until no lumps remain.
4. Now, place the Papdis in a large plate.
5. Place generous amounts of the chickpeas and sprouts on top of each Papdi.
6. Now add two spoonfuls or more of the whisked curd on top.
7. Top with generous sprinklings of chaat masala, tamarind chutney, coriander-mint chutney.
8. Just before serving, add the sev, coriander leaves and pomegranate kernels on top.
9. Enjoy the Dahi Papdi Chaat with tea or coffee.
