A quick and simple chat platter inspired by a classic chip-and-dip with yoghurt, boiled potatoes, chutneys, and more, that makes the perfect chai time or iftar snack.
Chat is one of my favorite South Asian street foods. It’s like a combination of loads of flavors and textures, and almost always has a yoghurt base. It’s sweet, spicy, tangy, crispy, and crunchy, all at once.
And while a “classic” chat plate might be too much work, this simple “chip-and-dip” version comes together in just a few minutes and makes for a very fun addition to your table.
Let’s get into the details of the recipe.
PS: Looking for more quick and simple savory recipes? Check these out!
Chat Chip-and-Dip Prep
This chat platter requires just a tiny bit of prep, which can be done in advance, and then can be assembled in just minutes before serving.
Here’s all the prep you’ll need to do.
- Make the sweet and salty yoghurt: The yoghurt acts as the base of the recipe. I recommend using a thick, creamy yoghurt like Greek. Mix it with sugar and salt and set it aside until ready to use.
- Boil the potatoes: This can be done a day or two in advance. Boil the potatoes, peel, and chop them into small pieces, and store them in an airtight container until ready to use.
- Prepare the chutneys: You can choose to use homemade or store-bought chutneys. I like to use a sweet tamarind chutney and a green coriander chutney.
- Prepare the pomegranate seeds: Remove and wash the pomegranate seeds and store them in an airtight container until ready to use.
Chat Chip-and-Dip Assembly
Once the prep is done, the assembly will take only minutes. I recommend assembling the platter close to serving to keep everything fresh and crunchy.
Here are the steps for assembling the chat chip-and-dip platter.
- In a large platter, place the yoghurt and spread it evenly, leaving a little margin on the edges of the plate.
- Add the boiled, chopped potatoes and spread them evenly over the yoghurt, then top with salt, red chili powder, and chat masala generously.
- Generously top the potatoes with the sweet tamarind and green coriander chutneys. You can assemble until this step and store the platter in the fridge, then complete it before serving.
- Finish the platter with loads of crunchy sev and pomegranate seeds before serving.
- Place the papdi chips on the sides of the platter, or serve them on the side in a separate bowl and serve immediately.
This is one of those recipes that seems quite simple, but will have everyone coming back for more. Make sure to have many extra papdis on hand – trust me, you’re going to need them!
Ready to get started? Let’s go!
Chat Chip-and-Dip Platter
Equipment
- Large platter
Ingredients
- 400 grams full-fat Greek yoghurt or regular yoghurt
- 1.5 tbsp granulated white sugar
- Salt to taste
- 3 medium boiled potatoes peeled and chopped
- 2 tsp red chili powder
- 2 tsp chat masala powder
- 3 tbsp tamarind chutney
- 3 tbsp green coriander chutney
- Crunchy sev for topping
- Pomegranate seeds for topping
- Papdi discs as required
Instructions
- Make the yoghurt base: In a bowl, combine thick yoghurt with sugar and salt. Mix until smooth and creamy, then keep aside until needed.
- Spoon the yoghurt onto a large serving platter and spread it into an even layer, leaving a small border around the edges.
- Scatter the boiled and chopped potatoes over the yoghurt. Season generously with salt, red chilli powder, and chaat masala.
- Pour sweet tamarind chutney and green coriander chutney over the potatoes, making sure everything is well coated.
- Top with plenty of sev and fresh pomegranate seeds for crunch and freshness. Arrange papdi chips around the platter or serve them separately on the side. Serve immediately.
Notes
- Use thick yoghurt: Greek yoghurt or hung curd works best because it holds its shape and doesn’t make the platter watery.
- Balance the flavour: Adjust the sugar and salt in the yoghurt to create that classic sweet-salty chaat taste.
- Make-ahead option: You can assemble the dish up to the chutney stage and refrigerate for a few hours. Add sev and pomegranate just before serving to keep them crisp.
- Serving idea: Place papdi around the platter for presentation, but keeping them separate helps maintain maximum crunch.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
