PAPDI CHAAT

Ingredients

  • 16 Papdis
  • 4 medium potatoes
  • 500gm low fat natural yogurt
  • 50gm little black chick peas or kala channa
  • Half tsp chilli powder
  • Half tsp black salt
  • One tsp whole cumin
  • Two tsp Sev or Bhujia
  • Coriander chutney
  • 40gm or large handful of fresh coriander
  • 1 green finger chilli
  • Juice of 1 lime
  • Salt to taste
  • Tamarind sauce
  • 2 inch ball of tamarind
  • 5 tbspoon boiling water
  • 2 tsp brown sugar
  • Half tsp black pepper
  • Half tsp black salt

COOKING DIRECTIONS

Soak the tamarind in the boiling water mixed with the sugar and rest of the spices.

Next boil the potatoes and crush into little bite-sized pieces. I just peeled, chopped them and microwaved them covered for 7 minutes on high.

Next, puree the coriander with the rest of the chutney ingredients until you get a smooth paste. Strain the tamarind of its juices two times until you get a thick, sweet and sour sauce.

Now it’s a simple assembly job. Place the Papdis in a single layer on a plate. Spread the crushed potatoes  and kala channa on top, then pour over the whipped yogurt, sprinkle the spices, spoon the chutney and drizzle the tamarind sauce.

Finish with a sprinkling of the Sev or Bhujia and enjoy the colours, textures and flavours immediately before the Papdis soften. I served this with sparkling grape juice and birthday cake to a friend.

 

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