Dahi Chaat – Savory yoghurt snack

Recipe

The DSB Dahi Chaat comprises of the following components:-

• Moong Dal Vadas
• Papri /Mathri( fried dough fritters)
• Boiled potatoes
• Boiled Chickpeas
• Yoghurt
• Masalas (salt, chaat masala, chilli powder, roasted cumin powder, mint powder)
• Chutney (Tamarind chutney called Saunth, Mint-coriander chutney)
• Chopped Coriander

For Moong Dal vadas

• There are 2 ways of making moong dal vadas. I followed the instant method by using moong dal flour. The other method is lengthier process which involves soaking and grinding of the dal ( requires about 4.5 hours). Both the methods are explained below

Using the Moong Dal flour

• 1/2 cup moong dal flour
• 1/3 cup water
• 1 inch ginger – chopped
• 1 small green chilli – finely chopped
• 1 tsp coriander leaves – finely chopped
• salt to taste
• pinch of asafoetida
• Oil for frying

Using the Moong Dal (lengthier process)

• 1/2 cup moong dal
• 1 1/2 cups water for soaking
• Other ingredients as above

For Papri

• 1/2 cup all purpose flour (maida)
• 2 tsp semolina (sooji)
• 1 tsp oil
• salt to taste
• 1/2 tsp carom seeds (ajwain). This is optional
• Approx 1/4 cup water for kneading the dough.

Method

For Moong Dal vadas

1. Soak the moon dal in 3 times water (as indicated above) for about  4 hours. Remove from water and grind coarsely using very little water. If the batter is too runny, the vadas will not form. For the instant method, just make a batter using the moong dal flour and water.
2. Add all the other ingredients and mix well.
3. Heat oil in a pan and when the oil is medium hot, put the vadas with the help of a spoon and fry on medium flame. It is important to fry on medium flame to ensure the vadas get cooked from inside.
4. Remove from oil and drain excess oil.
5. For using vadas for the chaat, take some lukewarm water in a pan.
6. Drop the vadas in the water and let soak for 10 minutes.
7. Remove from water. squeeze the extra water and keep aside.
8. Now take 1 cup yoghurt (smooth/ blended) in a bowl. Add salt. Now put these soaked vadas in the yoghurt for 5 minutes. This will help the vadas absorb the yoghurt well.

For Papri
(You can buy papri from the market directly as well)

1. In a broad base bowl, take the flour. Add semolina, salt, oil and carom seeds and mix well.
2. Slowly add in little water and knead into a tight smooth dough. Let the dough rest for 15 minutes.
3. roll the dough out into 1 1/2 inch dia circles. These pooris (circles) should be thin.
4. Heat some oil in a pan and fry these on medium flame till golden brown and crispy.
5. Remove from oil and drain excess oil. Keep aside.

For Assembly

1. In the desired serving dish, place some yoghurt soaked moong dal vadas. To this add some crispy papri. Add the boiled potatoes (chopped into 1cm thick cubes), the boiled chana/chickpeas. Put a generous amount of spiced yoghurt (to the blended yoghurt add the spices as mentioned above) and top it up with the Saunth and Mint-coriander chutney. Garnish with chopped coriander and serve.