Papdi Chaat is a popular street food from India, known for its irresistible mix of flavours and textures. It’s a type of chaat, a category of savoury snacks typically served by the roadside from stalls or food carts in India. This dish combines crunchy papris (wheat crackers) with soft boiled potatoes, tangy tamarind chutney, spicy mint chutney, creamy yoghurt and a sprinkling of chaat masala for a burst of flavour.
Ingredients:
For the mint chutney:
- 1 bunch (60g) coriander
- 1 bunch (60g) mint
- Juice of 1 lime (about 30ml)
- 1 medium (20g) serrano pepper, sliced
To make:
- One recipe of homemade papris, or one 12oz bag of store-bought papris
- 1 cup (about 250g) boiled, peeled and cubed russet potatoes
- 1 tin (434g) chickpeas, drained (or equivalent freshly cooked from dried)
- Chaat Masala seasoning, to taste
- 1 pint (450g) whole milk yoghurt
- 1 small onion, diced
- One recipe of homemade spiced tamarind chutney or one jar of store-bought tamarind chutney
- Mint chutney (recipe above)
- One recipe Sev or a bag of store-bought Sev crackers
Method of cooking:
For the mint chutney:
Place the coriander, mint, lime juice and serrano pepper in a blender.
Blend until smooth, adding a little water if necessary to achieve the right consistency.
To serve:
Arrange the papris on a platter.
Top each papri with a few diced potatoes and chickpeas.
Sprinkle chaat masala over the potatoes and chickpeas to taste.
Drizzle a little yoghurt over the top.
Add the diced onions to the yoghurt.
Pour some tamarind chutney and mint chutney over the top.
Finally, sprinkle with sev crackers for crunch.
