diwali grazing board


  • 1 bag Papdi

2 days before

  • 2 tablespoons green lentil, washed and soaked in ½ cup water for two days
  • ¼ cup dried chickpeas, soak in 1 cup water overnight

1 day before

  • ½ cup boiled potato
  • ¼ cup overnight soaked chickpeas
  • ⅛ teaspoon salt
  • 2 teaspoons cumin

30 minutes before serving

  • ½ of a large onion, finely chopped
  • 1 large tomato, chopped into 1/2 inch cubes
  • 2 green chiles, finely chopped
  • ¼ cup tamarind chutney
  • ¼ cup green chutney
  • ½ cup fine sev
  • 1 teaspoon ground roasted cumin
  • 1 teaspoon chaat masala
  • 1 tablespoon cilantro, finely chopped
  • 1 cup DAH! Plain Lassi

Spice Mix for DAH! Lassi

  • 1 tablespoon sugar
  • ¼ teaspoon rock salt
  • ¼ teaspoon chaat masala
  • chile powder to taste
  • ¼ teaspoon ground roasted cumin
  • salt to taste

2 days before

  1. Wash green lentils thoroughly. Soak in ½ cup water for two days, changing the water after one day. Green lentils should be sprouting the day you are serving. You can omit this step if you wish to.

1 day before

  1. Boil potatoes in a saucepan. You do not need to peel in advance. Let it cool and refrigerate.
  2. Wash soaked chickpeas under running water thoroughly. Add soaked chickpeas, 2 cups water, and 1/8 teaspoon salt in a saucepan with a lid. Bring it to a boil. Cover and reduce the temperature to low and cook it for 30-45 minutes or until they are soft but retaining the shapes.
  3. In a small thick bottom pan, roast 2 tsp of cumin until fragrant. Take it off heat and let it cool. Using a coffee/spice grinder, ground into a fine powder.

Day of serving

  1. Peel and cut potatoes into small cubes.
  2. Arrange everything neatly on a serving platter.
  3. In a bowl, add DAH! Lassi and spices (rock salt, chaat masala, chile powder, roasted ground cumin). Mix thoroughly. Add salt according to taste. Transfer to a nice serving bowl and place in the center of your grazing board.
  4. ENJOY!

Original recipe credit to Dolphia Arnstein. View more on her blog here!