Crunchy,tangy, hot and sweet flavors combine to make Papadi Chaat. It is delicious to eat as a snack or a great alternative to a meal.
- 1 packet of Flour Tortillas Taco size
- Vegetable oil to fry
- 2 large potatoes boiled pealed and chopped into small pieces
- 1 cup boiled and cooled chickpea ( you can take canned chickpea also)
- 2 cups Thin, Crispy Lentil Noodles ( Fine Sev) can be obtained from any Indian Grocery store
- 4 tsp chaat masala
- 2 tsp red chili powder ( optional)
- Salt mix according to taste
- 2 tsp roasted cumin powder
- 4 cups of smooth and chilled fresh yogurt
- 1 cup Tamarind Chutney ( available at Indian grocery stores also)
- 1 cup Mint-Coriander Chutney( available at Indian grocery stores also)
- Ginger Juliennes
- Fresh finely chopped coriander leaves for garnish
- Cut tortillas into small squares or rectangles.
- Heat oil in a deep pan on a medium flame for deep frying. When hot, add the Tortillas pieces, a few at a time and fry till crisp and pale golden.
- Drain and keep on paper towel. Repeat till all Papadis are made. They can be stored for a few weeks if kept in an airtight container.
- To serve, first set up all ingredients - Papadis, potato chunks,boiled chickpea, yogurt, chutneys and powdered masala within easy reach.
- In a bowl take few papadi, potato and chickpeas, now pour yogurt.
- Drizzle a teaspoonful each of Tamarind and Mint-Coriander Chutney on Papadi.
- Now sprinkle chaat masala, red chili powder, cumin powder and black rock salt mix according to taste.
- Sprinkle a handful of sev all over the Papadis in the plate.
- Garnish with chopped coriander and ginger juliennes.
- Serve as soon as possible or the Papadis will get soggy.