7-Layer Dahi Chaat

Name: 7-Layer Dahi Chaat
Prep time: 45 min
Cook time: 45 min
Yield: 2
Ingredients: 2 1/2 tablespoons cumin seeds; 1 tablespoon coriander seeds; 1 1/2 teaspoons fennel seeds; 1 1/2 teaspoons ajwain seeds; 1 tablespoon kala namak powder; 1 teaspoon diamond kosher salt; 3 tablespoons green mango powder; 1 teaspoon whole black peppercorns; 5 teaspoons kashmiri red chilli powder; 1 teaspoon ginger powder; 1/2 cup peeled and grated raw mango; 1 cup chopped coriander (dhania); 2 green chillies, roughly chopped; 1 teaspoon cumin seeds (jeera) powder; 1 tablespoon roasted peanuts; 2 drops of lemon juice; 1 tablespoon sugar; Salt, to taste; 10 pieces papdi (store-bought); 4–5 boiled potatoes; 2 tablespoons chaat masala; 1 cup chopped onions; 1 cup beans sprouts; 1 tablespoon red chilli powder; 1 cup green peas; 1/2 cup freshly grated coconut; 1/2 cup garlic sev; 1/2 cup yellow sev; 1 cup dahi; 1 cup green chutney

Classic 7-layer dip meets traditional Indian flavors in this chaat, or savory snack. Sweet and sour chutney, flavorful green peas, aromatic masala, and more are layered into a surprising, delicious bite.

By Sonal Ved

Updated: 9/29/2024

Recipe from:

Chaats of India

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Ingredients

Chaat Masala

2 1/2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons ajwain seeds
1 tablespoon kala namak powder
1 teaspoon diamond kosher salt
3 tablespoons green mango powder
1 teaspoon whole black peppercorns
5 teaspoons kashmiri red chilli powder
1 teaspoon ginger powder

Kachi Keri Green Chutney

1/2 cup peeled and grated raw mango
1 cup chopped coriander (dhania)
2 green chillies, roughly chopped
1 teaspoon cumin seeds (jeera) powder
1 tablespoon roasted peanuts
2 drops of lemon juice
1 tablespoon sugar
Salt, to taste

Dahi Chaat

10 pieces papdi (store-bought)
4–5 boiled potatoes
2 tablespoons chaat masala
1 cup chopped onions
1 cup beans sprouts
1 tablespoon red chilli powder
1 cup green peas
1/2 cup freshly grated coconut
1/2 cup garlic sev
1/2 cup yellow sev
1 cup dahi
1 cup green chutney
1 cup tamarind chutney
1/2 cup orange moong dal
1 cup pomegranate seeds
1/2 cup chopped coriander
Oil, as required

Steps

In a dry sauté pan over medium heat, working with one spice at a time, toast cumin seeds, coriander seeds, fennel seeds, and ajwain until just warm and fragrant, taking care not to burn the seeds. Set each spice aside as it is done.
With a high-powered blender or spice grinder, or using a mortar and pestle, combine all toasted spices along with, kala namak, salt, green mango powder, black peppercorns, chilli powder, and ginger powder. Grind to a fine powder.