It's layer upon layer of extreme flavour in this twist on your favourite street food!
250g Greek yoghurt (full fat)
1 large potato, boiled, peeled and chopped
2 cups of chickpeas (tinned)
1 small red onion
1/4 cup chopped coriander
1/2 cup chopped mint
1 tsp red chilli powder
1 tsp cumin powder
1-2 tsp chaat masala (if you want it)
1 tsp salt
2 tsp lime juice
Green Mint and Coriander Chutney:
1 cup chopped mint
1/2 cup chopped coriander
1 green chilli
2 tsp lemon juice
Salt to taste
1/2 cup of jaggery - finely chopped (or brown sugar)
1/2 cup of tamarind paste
1/2 cup of seedless dates
boiled down with 250ml of water
1 tsp coriander powder
1 tsp ginger powder
2 cups of water
Salt to taste
For the Green Chutney: blend all the ingredients together to a smooth paste using very little water. For the Tamarind Chutney: blend the boiled dates, jaggery, tamarind paste, spices and water. Sieve through a strainer
For the Papdi Chaat: arrange the papdis: Top with cubed potato and chickpeas.
Sprinkle with the red chilli powder.
Add sliced onion and chopped tomatoes.
Whisk the yoghurt and then spoon onto the papdi.
Top with the green chutney and then the tamarind chutney.
Sprinkle with salt, red chilli powder, and cumin powder.
Squeeze over the lime juice.
Sprinkle with the sev.
Sprinkle with the chopped coriander, chopped mint leaves and pomegranate.