High Protein Chaat Dip

If you’re a fan of Indian street food, this High Protein Chaat Dip will quickly become your favorite party dish. This High Protein Chaat Dip is a healthier, protein-packed version of my Papdi Chaat Dip. Made with non-fat Greek yogurt and sprouts, it’s loaded with flavor and nutrients it is a perfect way for anyone who wants to add more protein to their diet but still enjoy chaat. This easy-to-make chaat dip combines the creamy texture of yogurt with the crunch of sprouted lentils or beans, potatoes, onions, and chutneys and it’s all topped with the bold, tangy flavors of classic chaat spices. Make the chaat dip in a bowl/plate and then serve it with papdi or puris on the side and enjoy!!

Whether you’re hosting a party or meal prepping for the week, this healthy chaat dip is the perfect way to enjoy the vibrant taste of Indian street food with extra nutrition. Plus, it’s vegetarian, making it a versatile snack option for everyone. This is a great way to balance a chaat and add some nutritional content to it. This recipe is perfect for parties as well since you can prep it from before.

Happy Cooking!

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Why You'll Love This Recipe

Packed with Protein: The base is made with hearty sprouts and non fat greek yogurt providing a plant-based protein punch.
Vibrant Layers: Each layer is thoughtfully designed, from tangy yogurt to chutneys and crispy toppings like bhujiya.
No Sogginess: Unlike traditional chaat, this dip stays fresh and crunchy for hours, making it perfect for entertaining.
Customizable: Serve in individual bowls or one large dish, and adjust spice levels to your preference.

Ingredients:

For the Sprouts

Boiled sprouts

Yogurt Layer

Thick Greek yogurt
Black salt, red chili, chaat masala, cumin powder, and sugar for a balanced tang

Toppings & Layering

Green chutney, tamarind chutney, and spicy garlic chutney
Chopped onions, bhujiya, and coriander leaves
Boiled Potatoes

How to Make High Protein Chaat Dip

1. Prepare the Sprouts: Boil sprouts by boiling it and letting it cool completely.
2. Mix the Yogurt: Mix yogurt with spices to create creamy layers.

3. Assemble the Layers: Start with yogurt, followed by potatoes, sprouts, chutneys, onions, more yogurt.

4. Garnish and Serve: Chill the dip for 15-20 minutes, then garnish with crispy Bhujiya coriander and serve with papdi, puri, crackers or chips.

Tips for the Best High Protein Chaat Dip

Use thick Greek yogurt to ensure it holds its shape.
Opt for bhujiya instead of sev to maintain crunchiness.
Serve in a shallow dish for easy scooping.
If you don’t want to use garlic chutney you can skip it.
You can add boiled chickpeas as a layer if you want along with sprouts.
Make sure the sprouts are boiled till they are soft and tender.

Frequently Asked Questions (FAQs)

Can I make the chaat dip from before?

Yes, you can! You can make it a day before! Take it out of the fridge & thaw for 20 minutes before serving. Sprinkle bhujiya JUST before serving NOT BEFORE!

How do I make this vegan?

Substitute for a vegan yogurt.

What all can I serve this with?

Ideally with paid and/or Puris (puchka). You can also serve the dip with crackers, chips, or naan for dipping.

High Protein Chaat Dip

4 from 1 vote

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SERVINGS

10servings

Prep Time 30

Total Time 30

Ingredients

2-2.5 cups non-fat Greek yogurt
1/4 tsp sugar
1/4 tsp red chili powder
1/4 chaat masala
1/4 cumin powder
1/4 tsp black salt
3-4 medium golden potatoes boiled and chopped into small cubes
1.5 cups of cooked sprouts; I used mixed sprouts; check notes
1/3-1/2 cup chopped red onions
1/3-2/3 cup date tamarind chutney
1/3-2/3 cup coriander chutney
1/4 cup Garlic chutney of very liquid consistency
1-1.5 cups Bhujiya
1/4 cup chopped Coriander leaves
12-15 oz Papdi or Puri

Directions

1. In a bowl add Greek yogurt and add sugar, chaat masala, red chili powder, cumin powder and black salt and mix it till combined.

2. You can assemble in a big bowl or small bowls as you want. Make sure it’s a flatter dish rather than deep.

3. Assembly

Layer half of the yogurt as the base of the bowl.
Top with chopped potatoes spreading it evenly.
Top with a thick layer of the sprouts.
Spread tamarind-date chutney over it spreading it out evenly.
Layer the remaining half of the yogurt over it.
Top with chopped onions spreading it throughout.
Spread green chutney over it and spread a very thin layer evenly throughout.
Spread a very very thin layer of the garlic chutney if you want.
Sprinkle and top with a good amount of bhujiya over it just before serving.
Garnish with chopped coriander leaves.

4. Serve with papdi on the side and enjoy!

Tips for the High Protein Chaat Dip

I recommend bhujiya over sev for this recipe- sev is thinner so it will get soggy faster. When I kept the dip out for 10+ hours, the base of the bhujiya got soggy but the top was fine which gave it the crunch. Sev being thin, will get soggy throughout.
I felt the bigger bowl was more fun for everyone to dip into rather than personal sizes.
If you don’t want to use garlic chutney you can skip it.
You can add boiled chickpeas as a layer if you want along with sprouts.
If you want, you can assemble the layers of the chaat and keep it from before. Take it out of the fridge & thaw for 20 minutes before serving. Sprinkle bhujiya JUST before serving NOT BEFORE!
I boiled the sprouts till they are soft and tender.

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Hello,
I’m Pooja.

Growing up in Kolkata, food was a celebration in our house, a mix of tradition and a bit of curiosity for the flavors beyond. These days, I’m blending the spices of my heritage with a world of flavors I’ve picked up along the way.