Chatpata Paneer Chole 7-Layer Dip - Desi Style 'Na(an)cho' With Dip

Chip and dip are great for snacking as well as for a gathering. It makes a wonderful and filling appetizer. I love the Mexican 7-layer dip. So based on our likings, we love this combo of dip which sure brings you the satisfaction of having a great desi meal. The salty, spicy chole with creamy fresh paneer, topped with kosambari and lip-smacking chutney - perfect heaven for chaat and paneer lovers. All of the components that would be loved in a paneer chaat is here in a perfect combo. Plus, it is healthy too! Proteins from chole and paneer, with sprouts and veggies, make it nutritious and balanced. Serve with baked naan chips (would share the recipe in another post soon) for a perfect desi style nachos. Just scoop and top your roti or naan to make a perfect taco meal. A filling meal that one would want more and more:-). 

The dip is not super spicy as my kids don't like to take that much heat. The heat can be adjusted with the addition of more cilantro - mint (green chutney) chutney to suit the individual taste palette. Feel free to use either homemade or store-bought chutneys. The purpose is to enjoy with family and any adjustments would be totally fine and delicious. This can be prepared ahead. Make all the layers except the sev layer. Refrigerate. Just before serving add the sev and serve, so that the sev doesn't become soggy. This can be a filling lunch or dinner for summer as this can be made ahead and served cool to beat the heat. Canned garbanzo beans can also be used for making chole. Perfect when there is a time constraint. By the way, they are great to make in single serve portions for parties!

I am posting this for Srivalli's Blogging Marathon #119 - Paneer Dishes. We love paneer and here is another way to enjoy paneer than just paneer makhani. 

Makes 2 - 9X7 dish

Chole layer

Fresh Paneer - 1.5 cups

Cottage cheese -1/2 cup 

Sour cream - 1/2 cup

Salt - 1/2 tsp

Lemon juice - 1/2tsp

Potato - 4, medium ones, cooked and diced 2 cups

Salt - 1/2 tsp

Black salt - 1/2 tsp

Chat masala - 1 tsp

Lettuce - 2 cups, shredded

Sprouts - 3/4 cup

Onion - 2 tbsp, finely chopped

Tomatoes - 1/2 cup, finely chopped

Cucumber - 3/4 cup, small dices

Cilantro - 1-2 tbsp

Lemon juice - 1/2 tsp

Black salt - 1/2 tsp

Salt - 1/4 tsp

Green chilli - 1, chopped fine, optional

Chaat masala - 1/4 tsp

Green chutney

Sweet chutney

Sev - 1/4 cup

Cilantro - 2 tbsp

Pomegranate arils - optional

Chaat masala to sprinkle on top

Method

Soak the garbanzos overnight. Wash a couple of times and pressure cook with three cups of water. Drain and keep aside. In a pan, heat oil, add cumin, asafoetida, onion, ginger, garlic, and sauté till onions are translucent. Add 1/4 tsp salt, turmeric, cayenne, chole masala and stir-fry for 2 minutes. Cool. Add the masala and the cooked beans, and 3/4 salt to a food processor, reserving a little beans. Add a couple of tbsp water and process to a puree. Add the rest of the beans and run a couple of times to retain a little texture. Set aside.

Take the paneer, cottage cheese, sour cream, salt, and lemon juice in a bowl. Mix and set aside.

To the diced and cooked potatoes, add chaat masala, black salt, and salt. Mix and set aside.

Mix the sprouts, onion, tomato, cucumber, chaat masala, lemon juice, and salt in a bowl and keep aside.

For layering: 

Take a dish in which you want to have the layer dip. 

Layer 1: Add the chole layer and smoothen it. 

Layer 2: Next, add the paneer mixture and smoothen it. 

Layer 3: Sprinkle the lettuce evenly. 

Layer 4: Spread the potatoes. 

Layer 5: Add the kosambari. 

Layer 6: Drizzle the sweet chutney and green chutney. Add as much as you wish.

Just before serving:

Layer 7: Sprinkle the sev, cilantro, and chaat masala. Add pomegranate arils if preferred. Serve immediately.