Dahi Boondi Chaat

Chaat is a whole vibe, and we are here for it!

Chaat is essentially street food from the South Asian Subcontinent. It combines various textures and flavors, and is a mishmash of sweet, savory, tangy, spicy, and sweet. It is a full-on flavor explosion and party for your taste buds.

There are countless iterations for chaat, including channa chaat, samosa chaat, papri chaat, bhel puri, etc. I recently checked out a new chai cafe known for its fusion creations, and tried their jalapeno popper chaat (which was as delicious as it sounds!) 🤩 Honestly, the world is your chaat, errr I mean oyster 😉, when it comes to chaat.

Today’s recipe is one that comes together fast, has ingredients that can easily be found at your local Pakistani or Indian grocer, is great to serve to a crowd, and most importantly, bursting with flavors and textures. Packaged boondi and pakori (please don’t buy these online, they are insanely expensive! You can easily find these in the snack aisle of your local Pakistani or Indian grocer. I’ve linked them here to provide a visual) are added to a spiced yogurt, along with cubed boiled potatoes, tomatoes, and onions. The whole dish is topped with dollops of sliced onions, cilantro, sweet and sour tamarind chutney, mint and cilantro chutney, and crushed papri or flat and crispy puris.

After all that, I guess what I’m trying to say is that it’s basically a party for your tastebuds 🥳

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Dahi Boondi Chaat

Course Appetizer

Cuisine Indian, Pakistani

Keyword Appetizer, Chaat, Ramadan, Street Food, Vegetarian, Yogurt

Servings 8 Servings

Ingredients

• 3 cups prepared pakori (gram flour puffs)
• 1 cup prepared boondi (mini gram flour puffs)
• 2 medium potatoes, peeled, boiled until knife-tender, and cut into bite-size pieces
• 1 medium tomato, diced
• ½ cup sliced or diced onion
• ½ cup chopped cilantro

Yogurt Mixture

• 4 cups full-fat yogurt
• ½ cup granulated sugar
• 1 teaspoon red pepper flakes
• ½ teaspoon chaat masala
• ½ teaspoon ground cumin
• Salt, to taste

Garnish

• Onion, sliced thin
• Cilantro, chopped
• Tamarind Chutney
• Mint and Cilantro Chutney
• Crushed papri or crispy puris

Instructions

1. Soak pakori and boondi (separately) in hot water until they have softened and have no crunch left, about 10 to 20 minutes. Strain in a colander and gently press out the excess water, making sure not too use too much pressure or else the pakori and boondi will crumble. Transfer to a serving dish. Add potatoes, tomato, onion, and cilantro. Set aside.

Prepare Yogurt Mixture

1. In a medium bowl, whisk together all the ingredients. Add a few tablespoons of water and whisk to slightly thin out the mixture. Pour the yogurt mixture over the prepared pakori and boondi mixture, and gently fold to combine.
2. Garnish as desired.
3. Allow the Dahi Boondi Chaat to soak (refrigerated) for at least an hour prior to serving.

Recipe Notes

Pakori and Boondi can be found at most South Asian grocery stores.