Beetroot Dahi Papdi Chaat Board – A Stunning Twist on Classic Chaat! A beloved Indian street food gets a vibrant and modern makeover twist. Instead of traditional plating, this unique version transforms the dish into a visually stunning and interactive chaat board, making it the perfect centerpiece for Holi, Diwali, or any festive gathering. With a beautiful swirl of creamy yogurt infused with beetroot, crispy baked papdi puris, and an explosion of flavors from chutneys, spices, and crunchy toppings, this dish is as delightful to look at as it is to eat!
The highlight of this chaat board is the luscious hung curd (strained yogurt) divided into two mixtures—one left plain and the other blended with natural beetroot paste to create a gorgeous pink hue. Using the back of a spoon, these are arranged in a petal-like pattern on the board, forming an aesthetic and appetizing base. Over this, we layer boiled potatoes, chickpeas, chopped onions, tomatoes, green chilies, and fresh coriander, followed by generous drizzles of mint-coriander chutney and sweet tamarind chutney. A finishing touch of sev, namkeen boondi, chaat masala, and a sprinkle of roasted cumin powder elevates the flavors, making each bite irresistibly delicious.
This Beetroot Dahi Papdi Chaat Board is the perfect blend of tradition and innovation. The baked papdi puris add the much-needed crunch, while the creamy yogurt and tangy chutneys bring balance to the flavors. It’s an ideal party appetizer, festive snack, or even a light meal, allowing guests to scoop up the toppings with crispy puris for a burst of flavors in every bite. Whether you’re a chaat lover or trying it for the first time, this healthy, vibrant, and flavorful chaat board is sure to impress. So, gather your loved ones, embrace the festive spirit, and indulge in this stunning and mouthwatering Indian street food delight!
Ingredients
For Baked/Air Fryer Papdi Puri
• 1 cup All Purpose Flour
• ½ cup Semolina
• ¼ tbsp Baking Powder
• ½ tsp Carom Seeds/Ajwain
• Salt
• ¼ cup of Ghee/Oil
For Creamy Yogurt
• 1 ½ cups of Hung/Strained Yogurt/Dahi
• Black/Pink Salt
• ½ tsp Chaat Masala
• ½ tsp Roasted Cumin Powder
• ½ tsp Ground Pepper
• 2 tsp Beetroot Paste
Other ingredients for topping
• ½ cup Boiled chickpeas
• 1 cup Boiled Potato Chopped
• ¼ cup Chopped Tomato
• ¼ cup Chopped Onion
• 2 tbsp Chopped Coriander Leaves
• 1 Green Chili Finely Chopped
• 2-3 tbsp Green Chutney
• 2-3 tbsp Sweet Tamarind Chutney
• 1 tsp Chaat Masala
• ½ tsp Red Chili Powder
• 2-3 tbsp Sev & Namkeen Boondi
• 2-3 tbsp Pomegranate Arils
Instructions
Make Baked/Air-Fried Papdi Puri
1. In a bowl, mix all-purpose flour, semolina, baking powder, ajwain, and salt.
2. Add ghee/oil and rub into the flour until crumbly.
3. Add water gradually and knead into a stiff dough. Cover and let it rest for 15-20 minutes.
4. Roll out the dough thinly and cut into small round puris using a cutter.
5. Prick with a fork to prevent puffing.
6. For Baking: Preheat oven to 350°F (175°C) and bake for 10-12 minutes, flipping halfway, until golden.
7. For Air Frying: Air fry at 350°F (175°C) for 6-8 minutes, shaking once in between.
Prepare Creamy Yogurt
1. Whisk hung yogurt with black salt, chaat masala, roasted cumin powder, and ground pepper until smooth.
2. Divide into two portions.
3. Mix one portion with beetroot paste to create a vibrant pink yogurt.
4. Keep the other portion plain white.
Assemble & Serve the Chaat Board
1. On a serving board, use the back of a spoon to spread alternating dollops of pink and white yogurt, creating a petal-like effect.
2. Scatter boiled chickpeas, potatoes, chopped onions, tomatoes, chili over the yogurt base.
3. Drizzle green chutney and sweet tamarind chutney.
4. Sprinkle chaat masala, red chili powder, and coriander leaves.
5. Garnish with sev, namkeen boondi and pomegranate arils for crunch.
6. Arrange baked/air-fried papdi puris on the side for dipping.
7. Serve immediately as a stunning chaat board, letting everyone scoop up the delicious flavors with crispy papdi puris!
Tips
• Papdi Puris: Roll the dough thin for extra crispiness and flip halfway while baking/air-frying.
• Yogurt Consistency: Use thick, well-strained yogurt for a smooth texture.
• Balanced Flavors: Adjust salt, chaat masala, and sweetness in the yogurt to enhance taste.
• Beetroot Yogurt: Blend beetroot smoothly and strain for a silky pink yogurt.
• Petal Effect: Use the back of a spoon to create a petal-like pattern with pink and white yogurt.
• Layering Order: Start with yogurt, then add toppings, chutneys, and crunchy sev for texture.
• Chilled & Fresh: Keep yogurt cold and serve immediately to maintain flavors and crispiness.
• Customizable: Offer extra chutneys and toppings for guests to adjust spice levels.
- For Baked/Air Fryer Papdi Puri
- 1 cup All Purpose Flour
- ½ cup Semolina
- ¼ tbsp Baking Powder
- ½ tsp Carom Seeds/Ajwain
- Salt
- ¼ cup of Ghee/Oil
- For Creamy Yogurt
- 1 ½ cups of Hung/Strained Yogurt/Dahi
- Black/Pink Salt
- ½ tsp Chaat Masala
- ½ tsp Roasted Cumin Powder
- ½ tsp Ground Pepper
- 2 tsp Beetroot Paste
- Other ingredients for topping
- ½ cup Boiled chickpeas
- 1 cup Boiled Potato Chopped
- ¼ cup Chopped Tomato
- ¼ cup Chopped Onion
- 2 tbsp Chopped Coriander Leaves
- 1 Green Chili Finely Chopped
- 2-3 tbsp Green Chutney
- 2-3 tbsp Sweet Tamarind Chutney
- 1 tsp Chaat Masala
- ½ tsp Red Chili Powder
- 2-3 tbsp Sev & Namkeen Boondi
- 2-3 tbsp Pomegranate Arils
- Make Baked/Air-Fried Papdi Puri
- In a bowl, mix all-purpose flour, semolina, baking powder, ajwain, and salt.
- Add ghee/oil and rub into the flour until crumbly.
- Add water gradually and knead into a stiff dough. Cover and let it rest for 15-20 minutes.
- Roll out the dough thinly and cut into small round puris using a cutter.
- Prick with a fork to prevent puffing.
- For Baking: Preheat oven to 350°F (175°C) and bake for 10-12 minutes, flipping halfway, until golden.
- For Air Frying: Air fry at 350°F (175°C) for 6-8 minutes, shaking once in between.
- Prepare Creamy Yogurt
- Whisk hung yogurt with black salt, chaat masala, roasted cumin powder, and ground pepper until smooth.
- Divide into two portions.
- Mix one portion with beetroot paste to create a vibrant pink yogurt.
- Keep the other portion plain white.
- Assemble & Serve the Chaat Board
- On a serving board, use the back of a spoon to spread alternating dollops of pink and white yogurt, creating a petal-like effect.
- Scatter boiled chickpeas, potatoes, chopped onions, tomatoes, chili over the yogurt base.
- Drizzle green chutney and sweet tamarind chutney.
- Sprinkle chaat masala, red chili powder, and coriander leaves.
- Garnish with sev, namkeen boondi and pomegranate arils for crunch.
- Arrange baked/air-fried papdi puris on the side for dipping.
- Serve immediately as a stunning chaat board, letting everyone scoop up the delicious flavors with crispy papdi puris!
Yogurt Consistency: Use thick, well-strained yogurt for a smooth texture.
Balanced Flavors: Adjust salt, chaat masala, and sweetness in the yogurt to enhance taste.
Beetroot Yogurt: Blend beetroot smoothly and strain for a silky pink yogurt.
Petal Effect: Use the back of a spoon to create a petal-like pattern with pink and white yogurt.
Layering Order: Start with yogurt, then add toppings, chutneys, and crunchy sev for texture.
Chilled & Fresh: Keep yogurt cold and serve immediately to maintain flavors and crispiness.
Customizable: Offer extra chutneys and toppings for guests to adjust spice levels.
