Chat Chip-and-Dip Platter
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.
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
Storage:
Once assembled, the chat platter is best enjoyed fresh.
Make Ahead:
All the ingredients can be prepared in advance and assembled before serving.
Tips & Tricks:
- 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.