Chaat Dip | Indian Chaat Dip

Chaat Dip | Indian Chaat Dip is a tongue-tickling dip with sweet, tangy, spicy, and, crunchy flavors. It is a true explosion of flavors.

We all are familiar with the Mexican Seven Layered Dip, well this Chaat Dip is inspired by it. There are umpteen Chaat Dips doing their rounds on Instagram and this is my take on the Chaat Dip. What’s Trending? Yes, that is the theme!

Most of us are chaat fans and love to serve them for our parties, but it gets cumbersome and I hate making fresh Dahi Poori or any chaat while the guest is around. The Chaat Dip is a great way to serve the Chaat as this can be prepared well in advance and nothing goes soggy.

I have also tried the 7-layered Bhalla Papdi Chaat, which is also an interesting way to prepare the chaat in advance. Coming back to the Chaat Dip, the ingredient list is pretty long, but I am sure very easy to collect and then assemble. Most of the spices and chutneys are always in our house.

The Chaat Dip changes with every layer and it is a total burst of flavors. The spicy, tangy, sweet, creamy flavors with a crunch from sev and pomegranate pearls are a complete bomb! Seriously you got to try it. So let us check this dip. Before I begin let me tell you, you can customize the recipe as per your taste, and the dip will taste as good. This recipe is just a guideline, feel free to add or minus ingredients. Taste each layer and then proceed to the next.

Ingredients for Chaat Dip | Indian Chaat Dip

Chole: I have used cooked Chole. Any Chola recipe works here, Chatpate Chole, Ek Masale wale Chole or even Pindi Chole. You can even use your leftover chole too.

Potato: Use boiled potatoes, and boil them in a pressure cooker or microwave. Preboiled potatoes from the frig are fine too.

Curd: I have used homemade curd, just leave it in a strainer, that is layered with a muslin cloth. Place the stainer in the frig. Don’t forget to put a bowl underneath to collect the drained water. Alternatively use Greek Yogurt. We want thick creamy curd, Chakka as we call it!

Green Chutney: Blend fresh green coriander, mint, green chilly, and lemon juice. A little ginger and garlic will give that mild punch. I always add salt and some ice cubes while grinding the chutney, it lends a beautiful color.

Sweet Tamarind Chutney: This is a sweet and tangy chutney prepared with tamarind and jaggery. Make it at home with my special Imli ki Khatti Meethi Chutney or use store-bought.

Pomegranate Molasses: I use homemade molasses, It has a sweet and tangy flavor. but you can use a store-bought one also.

Farsan Sev: I like to use the very thin variety called the Nylon Sev. Of course, you can use a different variety. You can also add Aloo Lacha.

Papdi / Crackers: I normally buy store-bought Papdi, it makes life easier.

Garnishes

Pomegranate Pearls
Chaat Masala
Roasted Cumin Powder
Red Chilly Powder

How to make the Chaat Dip | Indian Chaat Dip

The First Layer

I made the first layer with cooked Chole. Follow my Ek Masale Wale Chole or proceed with one of your favorite Chole recipes. Remove all the whole spices from the prepared Chole. Now blend it well to get a smooth and creamy puree. Check for flavors, if needed add some lemon juice. An Indian-flavored Hummus! Spread the Chola layer into the dish and place it in the refrigerator. Make sure to cover the dish.

The Second Layer

I have used hung curd for the second layer. Remove the hung curd from the refrigerator, I used half and saved the other half for the fourth layer. add salt, chaat masala, and a pinch of roasted cumin powder to one part. Mix well till it is smooth and creamy.
Add this as the second layer. Cover the dish and freeze till we make the third layer.

The Third Layer

Mash the boiled potatoes very well. Add sweet tamarind chutney, salt, red chilly powder, roasted cumin powder, yellow chilly powder, and black salt. Mix in some coriander leaves. Add this as the third layer. Make sure the second layer is a little set before adding the third layer. Add the third layer and refrigerate.

The Fourth Layer

Add green chutney and salt to the other half of the hung curd. A teaspoon of cashew powder gives body to the curd. Spread the fourth layer. Cover and freeze for 10 minutes.

Let us Garnish the Dip

I sprinkled some red chilly powder, roasted cumin powder, and pomegranate pearls. I finished by adding some mint leaves and drizzling pomegranate molasses.

Serve the Chaat Dip sprinkled with fine sev and Indian Papdi or crackers.

Storage Suggestions

Store the dip covered for up to two days in a refrigerator, depending on the weather conditions. I have not stored it in the deep freeze.

Suggestions and Some Alternatives for those busy days

  • Use Ready to Eat Chole, they are easily available at supermarkets.
  • Use Greek Yogurt, instead of making hung curd.
  • Make Tamarind Chutney in advance, I normally make a fresh batch every month. It is available in all supermarkets too.
  • We even get Green Chutney at the stores.
  • Procure all ingredients, the dip will be done in less than 20 minutes.

Tips and Notes

  • Make sure the curd is really thick and you set the second layer, else the potato mix will sink.
  • Keep the dip covered at all times, this will retain its moisture.
  • Sprinkle the sev, just before serving, or else it will become soggy.
  • Substitute pomegranate molasses with Imli chutney, it will still taste delicious.
  • Do not miss the pomegranate pearls, they give a slightly sweet and tangy crunch.
  • Papdi tastes excellent with this dip, but wafers, nachos, or lavash can be served for more variety.
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5 from 2 votes

Chaat Dip | Indian Chaat Dip

Chaat Dip | Indian Chaat Dip is a tongue-tickling dip with sweet, tangy, spicy, and, crunchy flavors. It is a true explosion of flavors.
Course Appetizer
Cuisine Indian Cuisine
Keyword Festival Food, Street Food
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pressure Cooker
  • Mixing Bowls
  • Mixer

Ingredients

Chola Layer

  • 2 cups Chole

Curd Layer

  • 1 1/2 cups Thick Curd
  • 1/2 teaspoon Chaat Masala
  • 1/2 teaspoon Roasted Cumin Powder
  • Salt to taste

Potato Layer

  • 4 medium Potato boiled, mashed
  • 1 cup Sweet Tamarind Chutney
  • 1/2 teaspoon Red Chilly Powder
  • 1/4 teaspoon Yellow Chilly Powder
  • 1/4 teaspoon Black Salt
  • 1/4 teaspoon Roasted Cumin Powder
  • Coriander Leaves

Chutney Layer

  • 1 cup Thick Curd
  • 1/2 cup Green Chutney thick
  • 2 teaspoon Cashew Powder
  • Salt to taste

Garnish

  • Pomegranate Molasses
  • Pomegranate Pearls
  • Roasted Cumin Powder
  • Red Chilly Powder

To Serve with

  • Nylon Sev
  • Papdi / Crackers

Instructions

The First Layer ,Chola Layer

  • I made the first layer with cooked Chole.Follow my Ek Masale Wale Chole or proceed with one of your favorite Chole recipes.Remove all the whole spices from the prepared Chole . Now blend it well to get a smooth and creamy puree. Check for flavors , if needed add some lemon juice. Spread the chola layer into the dish and place it in the refrigerator. Make sure to cover the dish.

The Second Layer, Curd Layer

  • I have used hung curd for the second layer. Remove the hung curd from the refrigerator , I used half , and saved the other half for the fourth layer. add salt, chaat masala and a pinch if roasted cumin powder to one part. Mix well till it is smooth and creamy.
  • Add this as second layer. Cover the dish and freeze till we make the third layer.

The Third Layer, Potato Layer

  • Mash the boiled potatoes very well. Add sweet tamarind chutney, salt, red chilly powder, roasted cumin powder, yellow chilly powder and black salt . Mix in some coriander leaves. Add this as the third layer. Make sure the second layer is set before adding the third layer. Add the third layer and refrigerate.

The Fourth Layer, Chutney Layer

  • Add green chutney and salt to the other half of the hung curd. A teaspoon of cashew powder gives body to the curd . Spread the fourth layer . Cover and freeze for a 10 minutes.

Let us finish the Dip

  • I sprinkled some red chilly powder, roasted cumin powder and pomegranate pearls. I finished by adding some mint leaves and drizzling pomegranate molasses.
  • Serve the Dip sprinkled with fine sev and Indian Papdi or crackers .

Notes

  • Make sure the curd is really thick and you set the second layer, else the potato mix will sink.
  • Keep the dip covered at all times, this will retain its moisture.
  • Sprinkle the sev, just before serving, or else it will become soggy.
  • Substitute pomegranate molasses with Imli chutney, it will still taste delicious.
  • Do not miss the pomegranate pearls, they give a slightly sweet and tangy crunch.
  • Papdi tastes excellent with this dip, but wafers, nachos, or lavash can be served for more variety.
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