A yoghurt-based chaat recipe made with deep-fried flat puri and chaat chutneys. It’s a classic north Indian chaat recipe that’s noted for its sweet, tangy, and spicy flavours. Due to the use of yoghurt sauce in this chaat recipe, it is often served as a dessert after a spicy chaat meal.

Ingredients:

• 13 papdi
• 3 tbsp potato / aloo (boiled & chopped)
• 3 tbsp chickpea (boiled)
• 3 tbsp onion (finely chopped)
• 5 tbsp curd (whisked)
• 3 tsp green chutney
• 3 tsp tamarind chutney
• pinch chilli powder
• pinch cumin powder
• pinch chaat masala
• pinch salt
• 1 tbsp tomato (finely chopped)
• 3 tbsp sev
• 1 tsp coriander (finely chopped)