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Papdi Chaat

Yields1 Serving

 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

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.


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.


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.


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.