Indian 7 Layer Dip

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Indian 7 Layer Dip Cups
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Indian 7 Layer Dip Cups

Course: AppetizersCuisine: Indian
Servings

6-8

servings
Prep time

50

minutes
Cooking time

10

minutes

INGREDIENTS

  • Refried Black Chickpeas

  • 2 cups boiled black chickpeas

  • 1 Potato, boiled and mashed

  • 2 tbsp oil

  • ½ tsp cumin seeds

  • 1 cup diced onions

  • 2 green chilis, finely chopped

  • 1 tsp red chili powder

  • 1 tsp cumin and coriander powder

  • ¼ cup chopped cilantro

  • lemon juice

  • Cilantro Avocado Chutney
  • Blend the following until smooth :

  • 2 Ripe Avocado

  • 2 bunch Cilantro

  • 4 cloves Garlic

  • 3 Thai green chili

  • 1 Lime, Juiced

  • ½ tsp cumin powder

  • Salt and Pepper to taste

  • ¼ cup water

  • Red Garlic Chutney
  • Blend the following until smooth :

  • 12 oz roasted red pepper jar (drained)

  • 10 dry red chilies – (soak in 1/2 cup hot water for 30 minutes – 1 hour)

  • 1 tsp cumin seeds

  • 6 garlic cloves

  • 1 tbsp lemon juice

  • Salt per taste

  • Yogurt Sauce
  • Combine the following in a bowl and mix well:

  • 1 cup Plain Desi Yogurt

  • 1 cup Plain Greek Yogurt

  • ½ tsp Roasted Cumin Powder

  • ½ tsp Chili powder

  • 1 tsp Sugar

  • Salt to taste

  • Additional Ingredients needed:

  • 1 pkg. Papdi

  • 1 cup Date/Tamarind Chutney

  • Thin Sev

  • Red Onion, diced

  • Pomegranate arils

  • Chopped Cilantro

  • Chaat Masala

  • 9 oz. plastic tumblers or 5 oz. appetizer/dessert cups

  • mini tasting spoons

INSTRUCTIONS

  • Make Refried Black Chickpeas
  • In a food processor, puree the boiled and drained chickpeas with 1/4 cup of water until smooth. Set aside.
  • In a large skillet over medium high heat add 2 tbsp of oil. Once the oil is hot add the cumin seeds and after a few seconds add the green chilis, stir, and add the diced onions. Let the onions cook until they are soft and translucent.
  • Next add the chickpeas, mashed potatoes, red chili powder, cumin and coriander powder, salt and chopped cilantro. Reduce heat to low and cook the chickpeas for 4-5 minutes stirring occasionally so they do not stick. Add a couple tablespoon of water to thin out a little. Taste for salt and adjust if needed. Add lemon juice and mix well and turn off the heat.
  • Assemble the 7 Layer Dip
  • In a bowl combine 1 cup of garlic chutney and 1 cup of sweet date-tamarind chutney and mix well. (Adjust the sweetness and spice level according to your taste)
  • Layer the dip in each cup. Here is the order I did: chickpeas/potato mixture, cilantro guacamole chutney, red garlic+sweet chutney, yogurt sauce into an even layer. Top with thin sev, add a layer of diced onions and pomegranate arils and garnish with cilantro. Serve with Papdi.
  • If you wanted to, you could use the same amount of ingredients and spread it out in a glass serving platter to make one large seven layer dip. It will still taste amazing!

Notes

  • All the above said chutneys made in a semi thick consistency. It should not go runny.
  • Adjust the sweetness and spice level according to your taste.

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