Dahi Tikki Chaat
A mouth watering chaat made with some unique ingredients.
Chef Ranveer Brar's Dahi Tikki Chaat recipe

- Indian


- 3

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 1 cup hung curd
  • 1 tsp chopped coriander leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin seeds
  • salt to taste
  • 1 tsp refined flour


  1. 1

    For the chaat mixture: In a mixing bowl add hung curd, chopped coriander leaves, red chilli powder, roasted cumin seeds and salt.
  2. 2

    Mix them well and add refined flour.
  3. 3

    Make sure you mix all the ingredients well.
  4. 4

    Transfer the mixture into a small bowl.
  5. 5

    For the papdi: In a mixing bowl, add flour, salt, crushed black pepper and water.
  6. 6

    Mix them well.
  7. 7

    Then add ghee.
  8. 8

    Knead this mixture into a dough and let it rest for 10 minutes.
  9. 9

    Break the dough into medium size balls.
  10. 10

    Flatten the dough with a rolling pin.
  11. 11

    Then using a cookie cutter or a ring mould, cut into small bite size circles.
  12. 12

    Prick the small dough circles with the help of a fork.
  13. 13

    Deep fry the Papdi in warm oil.
  14. 14

    Fry until the Papdi turns brown and crispy.
  15. 15

    For the dahi tikki: Heat ghee in a saucepan.
  16. 16

    Then roughly make small balls of the chaat mixture and fry it on the saucepan.
  17. 17

    Fry until it turns brown.
  18. 18

    In a mixing bowl, add boiled sweet potato, chopped coriander leaves, rock salt, red chilli powder, lemon juice and oil.
  19. 19

    Toss them well.
  20. 20

    For the plating: Add a spoon of mint chutney on the plate.
  21. 21

    Place the Papdi on it apply tamarind chutney on the Papdi, and then place the fried tikki on it.
  22. 22

    Repeat this process.
  23. 23

    Top it off with the potato mixture.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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