Dahi boondi chaat is another popular street food in Pakistan/India. The key ingredient of this boondi chaat recipe is ‘Boondi Pearls’. Boondi are tiny crispy deep-fried balls made with gram flour batter, formed into hundreds of tiny pearl-sized balls. It is easily available in Pakistani/Indian grocery stores.
This super delicious chatpata (spicy) salad dish is so easy to make and is everyone’s favourite. It is so filling and flavourful and can be made in only 10 minutes. You can serve it as a snack or light lunch or dinner. The beautiful blend of spices in chaat masala, tamarind (imli) chutney and mint chutney give it an amazing flavour. Give it a try, I am sure you’ll love it.
Ingredients for dahi boondi chaat:
How long can I store this dahi boondi chaat?
You can store this chaat in the refrigerator up to 2 days in an airtight container prior to adding garnishing. Just give it a good mix and then garnish with some papdi, thin sev, pomegranate seeds and chaat masala and you are good to go.
Recipe Notes and Tips:
- You can add diced cucumbers if you like.
- Adjust the spices to your liking.
- Normally regular white sugar is used to sweeten the yogurt but I use brown sugar or jaggery.
- You can also use dried mint and dried coriander if fresh is not available.
- Make sure that the yogurt you’re using is not sour.
- You can totally skip the papri and sev.
- If your raita is too thick, you can simply add some water, buttermilk or milk to get the desired consistency. I added ½ cup of water because I used quite thick and creamy yogurt.
Video Tutorial:
Some more sweet and spicy recipes I suggest you try:
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Ingredients
- Yoghurt – 1 cup
- Brown Sugar – ¼ cup
- Salt – 1 teaspoon
- Water – ½ cup
- Chickpeas (boiled) – ½ cup
- Potatoes (boiled and cubed) – ½ cup
- Boondi Balls (soaked in warm water for few minutes and strained) – ½ cup
- Onions (chopped) – 1 cup
- Tomatoes (diced) – 1 cup
- Mint (chopped) – 2 tablespoons
- Coriander (chopped) – 2 tablespoons
- Green Chilies (chopped) – 2 tablespoons
- Red Chili Powder – 1 teaspoon
- Imli Chutney – ½ cup
- Mint Chutney – ½ cup
- Papdi – for garnishing
- Thin Sev – for garnishing
- Pomegranate Seeds – for garnishing
- Chaat Masala – for garnishing
Instructions
Step by step recipe is given below:
- In a bowl, add yogurt, sugar, salt and water and thoroughly whisk them until smooth and creamy.
- Now in a serving bowl spread yogurt mixture and top with chickpeas, potatoes, boondi, onions, tomatoes, mint, coriander, green chilies and red chili powder. Slightly mix it.
- Drizzle imli chutney and mint chutney on top.
- Garnish with some papdi, thin sev, pomegranate seeds and chaat masala.
Serve immediately. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- You can add diced cucumbers if you like.
- Adjust the spices to your liking.
- Make sure that the yogurt you’re using is not sour.
- You can totally skip the papri and sev.
