A delicious snack for your mid-meal hunger pangs.
Ingredients
- 30 to 35 small flat puris (available at any farsan shop)
- 4 potatoes, boiled, peeled and diced
- 2 cups thick sweetened yogurt
- Juice of 2 lemons
- 3 tsp chaat masala powder
- 2 tsp roasted cumin powder
- 2 tsp red chilli powder
- Salt as per taste
- 1 onion, chopped
- 1 cup sev
- ½ cup fresh coriander, chopped
- 1 cup salted boondi (soaked in water for half an hour)
- ¼ cup tamarind chutney
- ¼ cup green chutney
How to make Tamarind Chutney
Ingredients
- 50 gm tamarind
- 200 gm jaggery
- 1 ½ cup hot water
- 1 tsp salt
- 1 tsp rock salt
- ½ tsp chilly powder
- 1 tsp cumin powder
- A pinch of fennel seeds
Method
- Soak the tamarind and jaggery in hot water for an hour.
- Grind and sieve it
- Add salt, rock salt, chilli powder and cumin powder and cook for 5 minutes.
- Add fennel seeds and turn off flame.
- When cool, put in airtight jar and store in refrigerator for future use.
How to make Green Chutney
Ingredients
- 1 cup fresh coriander leaves
- ½ cup mint leaves
- 8 green chillies
- 1 tbsp daliya (available in general stores)
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp sugar
- 1 tbsp lemon juice
- ½ cup water
Method
Put all the ingredients in a mixie and grind it till it turns into a fine paste. Remove it and keep it in the fridge
Assembling Papdi Chaat
- Take a large mixing bowl.
- Arrange few puris nicely in the bowl, say around 10 puris
- Now add diced potatoes over the puris.
- Add the soaked boondis also over it (drain the boondis well before adding)
- Now add the yogurt on the top
- Add little tamarind chutney and green chutney on each puri
- Sprinkle little lime juice and add sev and chaat masala, red chilli powder, cumin powder on each puri. Add chopped onions also.
- Again repeat the same procedure and make one more layer of the above puris and ingredients on top.
- Papdi Chaat is ready to to be served.
Photograph: Dhinal Chheda/Creative Commons
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