7 Layered Chaat | Bhalla Papdi Chaat

7 Layered Chaat | Bhalla Papdi Chaat is a lip-smacking appetiser with a burst of sweet, spicy and tangy flavours.

Bhalla Papdi Chaat is a Delhi style Chaat that is a mix of soft Dahi Bhallas, crunchy Papdi. They are laced with creamy yoghurt, sweet and spicy Chutneys seasoned with special spices like Peeli Mirch and Kala Chaat Masala. The Moong Sprouts and the Black Chickpeas add volume to the chaat.

The chaat is normally served in plates, but I have made it in jars. I like to prepare jars and refrigerate. It is a breeze to serve when a guest comes. I have been making a lot of Cakes and Salads in jars, but this chaat is my first time. I was inspired by Naturally Nidhi, who is a fantastic blogger.

Ingredients for 7 Layered Chaat | Bhalla Papdi Chaat

Bhalla : Bhallas are same as Dahi Wadas. They are deep-fried dumplings, made with urad dal. We soak them in water and then dunk them in creamy yoghurt. It makes a wonderful individual dish too.

Papdi: Papdi is a deep-fried crisp cracker, that is crunchy and savoury. It can be either homemade or store-bought.

Boiled Chickpeas: I have used Black chickpeas but in Delhi, they normally use the zero-sized white chickpeas. Soak and boil them with salt.

Sprouted Moong Beans: Traditionally sprouts are not used in this North Indian Chaat. I have used to give it a texture and protein punch.

Boiled Potatoes: Thinly chopped boiled potatoes taste excellent in chaats, and almost all chaats have a little of it in them.

Dahi or Yogurt: Use fresh and chilled yoghurt. Whisk it well so it is creamy. Add a tsp of sugar before adding it into the chaat. For the layered chaat, I have used Greek yoghurt.

Chutneys: Chutneys play a very important role in any kind of chaat. Ideally, two chutneys are used in Chaats. A sweet and sour chutney with tamarind and dates. And a spicy mint chutney. I love garlic chutney, so I always have that in my frig and use it for chaats.

Sev | Gram Flour Vermicelli: For this chat, I use Nylon Sev, which is very fine and thin. This is easily available in grocery stores. Delhi Chaatwalas do not use this.

Coriander: A must for garnish.

How to make Bhalla Papdi Chaat

To make this chaat we must collect all the components. They can be homemade or store-bought. Most of them are easily available in the stores.

I have assembled the Chaat in jars, but we can always make it on a plate or a platter depending on the number of guests.

Remember Chaat is always customized to individual taste. I love spicy chaats, but each one of us has a different taste, so feel free to add or omit any of these ingredients.

Dahi Bhalla
Papdi ( store-bought )
Potatoes, boiled and chopped thin
Chickpeas, boiled
Sprouts, boiled

Chutneys
Sweet Tamarind Chutney
Spicy Green Chutney
Garlic Chutney
Whipped Yoghurt

Spices
Black Salt
Red Chilly Powder
Yellow Chilly Powder
Black Chaat Masala
Salt

Garnish
Sev
Boondi
Coriander Leaves
Carrot, finely shredded

Let us Assemble the Jars

Begin with a thin layer of Tamarind Chutney.

Next add a layer of boiled Black Chickpeas, season with salt and chilly powders.

Break the Dahi Bhalla into two pieces, and make the third layer. Top it up with some whipped greek yoghurt. Season the yoghurt with salt. Sprinkle chaat masala.

Time to add the boiled Moong Sprouts.

Next, break some papdi into pieces and add to make the next layer.

Mix black salt and chilly powders to boiled chopped potatoes. Spread them over the papdi.

Layer with yoghurt, add the chutneys as per taste.

Season with all spices. Garnish with sev, boondi, shredded carrot and coriander.

Our jars are ready to serve.

Notes:

The jars look very trendy and I like to serve them for small gatherings. For bigger parties, I use a platter.

Greek yoghurt is thick and creamy, it stays stable in jars without leaving the moisture. For a platter, I use thick yoghurt, but dilute it with milk. Add a pinch of sugar, it will enhance the taste.

Use different seasonings between layers, this way there is a balance in taste.

The Black Chickpeas can be substituted by White Chickpeas.

I vary the garnish according to availability and season. Grated Beetroot, Pomegranate Pearls, Grated Ginger, Green Chillies make an excellent garnish.

Any crunchy farsaan is a good substitute for Sev and Boondi.

Serve the jars along with an extra bowl of yoghurt, some chutneys and spices.

Make it a DIY Chaat Party. Let your guest assemble their jars and have fun.

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