Trending Chaat Board Recipe | Delicious Chaat Platter for Monsoon | High Tea Menu Idea | Borosil

Craving the flavors of street food during the rainy season? Our Papdi Chaat Platter recipe is perfect for high tea at home! Enjoy crispy papdis, tangy chutneys, spices, and yogurt in this mouthwatering chaat. Watch this video to learn how to make it easily. Elevate your tea-time with the joy of street food in the comfort of your own kitchen. Indulge in the deliciousness of Papdi Chaat Platter and savor the rainy season with tasty treats! 🌧️🌶️🍴

Ingredients
Chickpea Potato Mixture
1 cup boiled chickpeas
2 medium boiled potato, cubed
½ cup red onion, finally diced see note
⅓ cup coriander leaves, finely chopped
1 small green chili, finely chopped (optional)
1 teaspoon chaat masala
½ teaspoon cumin powder
½ teaspoon Kashmiri red chili powder
Yogurt Mixture-
1 cup yogurt (from full fat milk) or greek yogurt
½ teaspoon chaat masala
½ teaspoon roasted cumin powder
½ teaspoon sugar
¼ salt

Coriander Chutney –
1 bunch coriander leaves, washed and roughly chopped
1 small bunch mint leav e
1 teaspoon cumin seeds
1 teaspoon ginger
2 small garlic cloves
2 small green chili
1-2 teaspoon lemon juice
salt to taste
2-3 tbsp bhujiya sev
water as required
Other Ingredients:
Date tamarind chutney as needed (used store bought)
2 medium plum tomato (seeds removed), finely diced handful of coriander leaves, finely chopped
¾ cup sev (available in Indian stores)
¾ cup pomegranate
lemon wedges

Method-
To a large bowl add 1 cup boiled potato, 2 peeled and diced potato, ½ cup onion (I soaked the onion in water and lemon juice for 15 minutes to remove the pungent flavor), ⅓rd cup chopped coriander leaves, 1 teaspoon chaat masala, ½ teaspoon cumin powder, ½ teaspoon Kashmiri red chili powder, 1 small green chili finely diced (optional)
Mix well, taste and adjust seasoning. Make sure the mixture is not overly spiced as we will be adding chutneys on the top.
In a small bowl add 1 cup yogurt (from full fat milk), ½ teaspoon chaat masala, ½ teaspoon sugar, ¼ teaspoon salt, and ½ teaspoon roasted cumin powder. Mix and store in the refrigerator till ready to use.
To make the coriander mint chutney, add all the ingredients in the blender and blend until smooth.

ASSEMBLING THE CHAAT PLATTER
To a large round or oval shaped serving bowl, add the chickpea-potato mixture and spread evenly. Add the chopped tomato.
Top it with few teaspoons each of coriander chutney, date tamarind chutney and yogurt mixture.
Top it with finely chopped coriander and pomegranate seeds.
Press papdis on the side of the dish and serve immediately!

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