Papdi Chaat/Papdi Chaat

Supplies

  • 24 papdis
  • 250g Greek yoghurt (full fat)
  • 1 large potato, boiled, peeled and chopped
  • 2 cups of chickpeas (tinned)
  • 1 small red onion
  • 1 tomato
  • 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
  • Tamarind Chutney:
  • 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

Steps

  1. 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
  2. For the Papdi Chaat: arrange the papdis: Top with cubed potato and chickpeas.
  3. Sprinkle with the red chilli powder.
  4. Add sliced onion and chopped tomatoes.
  5. Whisk the yoghurt and then spoon onto the papdi.
  6. Top with the green chutney and then the tamarind chutney.
  7. Sprinkle with salt, red chilli powder, and cumin powder.
  8. Squeeze over the lime juice.
  9. Sprinkle with the sev.
  10. Sprinkle with the chopped coriander, chopped mint leaves and pomegranate.