This stunning Chaat Platter is the kind of appetizer that instantly becomes the star of the party—colorful, flavorful, and impossible to resist for both kids and adults. Layered with creamy yogurt, spiced potatoes, crunchy papdi, tangy chutneys, and all the classic toppings, it is the easiest way to serve Indian chaat at any party. Set it out as a centerpiece, and watch everyone gather around for a scoop!
If you’re looking to impress your guests with minimal effort and maximum flavor, this Chaat Platter is the ultimate Indian party appetizer. I have been making this deconstructed chaat at every get-together, including Diwali and for Indian Thanksgiving, and both kids and adults love it. Every bite is a perfect mix of sweet, spicy, tangy, creamy, and crunchy… exactly what chaat should be!
The best part? You don’t need to individually assemble puris or worry about sogginess. This chaat platter is built family-style and is perfect for potlucks, game nights, Diwali parties, or anytime you’re feeding a crowd. It’s vibrant, festive, and absolutely irresistible.
Easy Chaat Dip
I love serving chaat as an appetizer at parties and get-togethers, but the biggest struggle has always been the soggy-puri problem. Whether it was sev puri or dahi puri, they would start losing their crunch unless I kept assembling fresh plates throughout the evening.
This chaat platter has completely solved that issue—since the papdi stays on the side until the very end, everything stays crisp, easy to refill, and party-friendly.
The best part is that you can prep the main platter ahead of time and simply finish with papdi and sev right before serving, making hosting so much easier!
Why You’ll Love This Chaat Platter
- Perfect for entertaining
- No frying or complicated assembly
- Customizable to your taste
- Vegetarian, refreshing, and bursting with flavor
- Stunning presentation with vibrant colors
This platter always disappears fast—you’ll be surprised how quickly everyone gathers around it!
Before You Start
Prep all components ahead: Keep chutneys, yogurt, potatoes, and chana ready, then assemble just before serving.
Use thick yogurt (Greek yogurt or hung curd): This is very important, so the yogurt is not runny and does not release water when spread on the platter. Whisk it well with a pinch of salt, cumin, and red chili powder for a creamy base that won’t run.
Season every layer: Light seasoning on potatoes, chana, and yogurt ensures that every bite has flavor—not just the top.
Add papdi and sev at the end: This keeps all the crunchy elements crisp and prevents sogginess.
Serve immediately: Chaat is best enjoyed fresh for that iconic mix of textures.
Variations & Add-Ins
- Use flavored yogurt (like mint or garlic) for a twist
- Add boiled moong sprouts for more protein
- Use baked pita chips or tortilla chips instead of papdi for fusion flair
- Add boondi for extra crunch
- Mix in grated carrots or cucumbers for freshness
How to Serve?
Serve the chaat immediately after adding the sev and chutneys.
Keep extra chutneys on the side so guests can adjust spice and tanginess.
Pair it with masala chai, mocktails, or cool yogurt drinks at your gathering.
Chaat Platter (Easy Chaat Dip)
Ingredients
- 1 1/2 cup Greek yogurt, whisked
- 1 cup Boiled potatoes, peeled and cubed, seasoned with salt, roasted cumin powder, red chili powder)
- 1/2 cup Red onions, finely chopped
- 1/2 cup Tomatoes, finely chopped
- 1 Green Chili Pepper, finely diced, optional
- 1/2 cup Boiled kala chana
- 1/2 cup Tamarind chutney
- 1/4 cup Green chutney
- 1 teaspoon Chaat masala, adjust to taste
- Cilantro, chopped
- 20-24 Papdi
- 1/4 cup Pomegranate seeds
- 3 tablespoon Thin nylon sev
Instructions
- Spread a thick, even layer of seasoned Greek yogurt on a large oval platter. Sprinkle some salt, roasted cumin powder, and red chili powder (optional) on top.
- Add the spiced boiled potatoes over the yogurt, followed by onions, tomatoes, green chili (optional), and boiled kala chana.
- Drizzle generously with tamarind chutney and green chutney.
- Sprinkle chaat masala and chopped fresh cilantro.
- Arrange papdi around the edges (and a few in the center if desired).
- Finish with pomegranate seeds and a generous layer of sev.
- Serve immediately.
