Go Back
Print

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.