Papdi Chaat

Papdi Chaat

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October 28, 2018



2-3 flour tortillas

canola oil


Mint-coriander chutney:

a big handful of fresh mint leaves

a big handful of fresh coriander (cilantro)

1 small jalapeño pepper, seeded and chopped

juice of half a lemon

Potato and chickpeas:

1 large potato, diced

1 Tbsp butter or ghee

1/2 cup chickpeas, drained

2-3 tsp chaat masala

a squeeze of lime juice (optional)


1/2 cup plain yogurt

1 tsp chaat masala

1 small garlic clove, finely grated (optional)

Everything else:

1/2 cup Sev or Bombay mix

1/4 cup finely chopped purple onion

1 plum tomato, finely chopped (optional)

fresh cilantro (optional)

tamarind chutney


1To make the papdi, cut the flour tortillas into 1x2-inch pieces. Heat about half an inch of oil in a skillet set over medium-high heat and cook the tortilla pieces until deep golden. Transfer with tongs to a paper towel-lined plate as they cook, and shower with salt.

2?To make the mint-coriander chutney, blend the mint, coriander, jalapeño, lemon juice and a pinch of salt in a blender or food processor until well blended, scraping down the side of the bowl.

3Boil the potato in a small saucepan just until tender; drain and toss with butter while it’s still warm. Toss with the chickpeas, chaat masala, and a squeeze of lime, if you like. Sprinkle with salt. Mix the yogurt, chaat masala, garlic and a pinch of salt.

4To assemble, spread the papdi out on a platter or individual plates and pile on the potatoes and chickpeas, sev or Bombay mix, onion, tomato and cilantro, drop over a few small spoonfuls of the mint-coriander chutney and drizzle with the yogurt and tamarind chutney. Serve immediately.


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