Dahi Vada Papdi Chaat
This Dahi Vada Papdi Chaat is a twist on the traditional dahi vada chaat, with chickpeas or potatoes, onions, and crispy papdi for when you're in the mood for some chaat style street food!
Ingredients
Vadas
- 1 cup Urad daal split matpe beans
- neutral oil for frying
- 6-8 cups Lukewarm water
- 1 tablespoon Table Salt
Assembly
- 2 cups Yogurt plus more as required
- 2 tablespoons Sugar
- Papdi or sev
- 1 cup Chickpeas, cooked
- 2 Potatoes, boiled, and cubed optional
- 2-3 tablespoon Imli chutney plus more to serve
- 1 teaspoon Roasted cumin powder
- ¼-½ teaspoon Chilli powder or crushed red pepper flakes
- 1 teaspoon Chaat masala
- 1 Onion
- 2 tablespoons Cilantro chopped
Instructions
Vada (Lentil Dumplings)
- Soak Urad daal (split matpe beans) for 2-4 hours.
- Drain the lentils, and add them to a blender, with about a 1/4 cup of water. Blend into a smooth paste, adding more water if necessary.
- Once ready to fry, use a whisk or spatula to whip the mixture so that it is fluffy.
- In a deep frying pan or Karhai, heat neutral oil on medium heat. Test if the oil is ready by dropping, a teaspoon of the lentils. If it floats, the oil is ready to use.
- Drop lentil mixture by the tablespoon into the heated oil, a few at a time, without crowding the pan. Flip after a couple of minutes, once it is golden brown.
- Allow cooking on the other side for two more minutes, until golden brown, and cooked on the inside.
- Transfer to a plate lined with a paper towel, to absorb excess oil.
- Repeat with the rest of the mixture.
Soak the Vadas
- In a large bowl, add lukewarm water, along with 1-2 teaspoons of salt. Add the fried vadas (lentil dumplings) and allow them to soak up the water. Make sure to not crowd the bowl, as they will expand about 1.5 times their current size.
- Let soak for 10-15 minutes, then drain out the water. Lightly squeeze each vada in your palm, to squeeze out the excess water.
Assemble and Serve
- In a large bowl, mix together 2 cups of yogurt with 1-2 tablespoons of sugar. Dip the Vadas in the yogurt mixture.
- When ready to serve, to individual serving plates or bowls, add the chickpeas and/or boiled potatoes, puri or papdi, 2-3 pieces of dahi vada.
- Sprinkle with red chili powder, roasted cumin powder, and chaat masala.
- Top with 2-3 teaspoons of imli chutney (tamarind sauce), cilantro, and more yogurt if desired.
- Serve immediately, with additional chili powder, chaat masala, roasted cumin powder, Imli chutney, and sev or papdi on the side.