Craving a Tangy Twist? Make This Delicious Dahi Bhel in 20 Minutes!
Calling all chaat lovers! Dahi Bhel is a must-try for anyone who enjoys a symphony of flavors and textures. This vibrant street food salad features a delightful mixture of crispy papadis, creamy yogurt (dahi), and a medley of savory and tangy ingredients. Ready in just 20 minutes, Dahi Bhel is the perfect light lunch, refreshing snack, or flavorful side dish.
What is Dahi Bhel?
The word “bhel” translates to “mixture,” and Dahi Bhel perfectly embodies this concept. Crunchy papads form the base, while boiled potatoes, tangy raw mango, and protein-rich chickpeas add a variety of textures. The star of the show is the creamy yogurt, which ties everything together with a cool and refreshing touch. A sprinkle of chutneys and spices adds pops of sweetness, spice, and tang, creating a truly irresistible flavor explosion.
Why You’ll Love This Recipe:
- Easy and Quick: This recipe comes together in a flash, making it ideal for busy weeknights or spontaneous gatherings.
- Flavorful and Fun: The combination of sweet, savory, spicy, and tangy notes creates a delightful taste sensation in every bite!
- Customizable: Feel free to adjust the ingredients based on your preferences. Don’t like raw mango? Swap it for chopped tomatoes!
- Light and Refreshing: This dish is perfect for a hot summer day or whenever you’re craving something light and satisfying.
Ready to whip up this delicious Dahi Bhel? Let’s get started!
Dahi bhel recipe
Ingredients
- 15-20 Papadis crushed
- 1 Boiled Potato cubed
- 1 Tablespoon Raw Mango finely chopped (optional)
- 4 Tablespoons Boiled White Chickpeas or green peas
- 2-3 Tablespoons Meethi Soonth powdered sweet chutney
- 1 ½ – 2 Tablespoons Green Chutney
- ½ Cup Fresh Curds whisked
- 2 Teaspoons Cumin Seed Powder
- 2 Teaspoons Chili Powder
- 2 Teaspoons Chaat Masala
- Salt to taste
Instructions
- In a large bowl, combine the crushed papadis, potato cubes, chopped raw mango (if using), boiled chickpeas, meethi soonth, green chutney, and whisked curds.15-20 Papadis, 1 Boiled Potato, 1 Tablespoon Raw Mango, 4 Tablespoons Boiled White Chickpeas, 2-3 Tablespoons Meethi Soonth, 1 ½ – 2 Tablespoons Green Chutney, ½ Cup Fresh Curds
- Sprinkle the cumin seed powder, chili powder, and chaat masala over the top.2 Teaspoons Cumin Seed Powder, 2 Teaspoons Chili Powder, 2 Teaspoons Chaat Masala, Salt to taste
- Toss gently to combine all the flavors.
- Serve immediately and enjoy the delightful mix of textures and tastes in every bite!
Notes
- For a richer flavor, use sev (fried chickpea noodles) instead of papadis.
- Don’t have green chutney? You can use a store-bought mint chutney.
- Adjust the amount of chili powder according to your spice preference.
