Friday, August 8, 2008

Papadi Chaat

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.

  • Whisk the yogurt or pass it through strainer to make it smooth and creamy.
  • Add 1tsp of honey to 2 cups of yogurt to give it a sweet flavour.
  • Home made tamarind chutney and fresh coriander chutney gives better result.

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