Papdi Chaat

AuthorJulie

Papdi:
2-3 flour tortillas
canola oil
salt
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)
Yogurt:
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

1

To 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.

3
4

Boil 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.

5
6

To 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.

Ingredients

Papdi:
 2-3 flour tortillas
 canola oil
 salt
 
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)
 
Yogurt:
 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

Directions

1

To 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.

3
4

Boil 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.

5
6

To 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.

Papdi Chaat
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