
Indian 7 Layer Dip Cups
Course: AppetizersCuisine: Indian6-8
servings50
minutes10
minutesINGREDIENTS
- 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.