Oh Papdi chaat, the way to my heart! I love chaat in general, it's a dish I grew up with and have been so fond of over the years. The crunch from the papdi to the spicy chutney, to the cool tamarind twist, it's so delectable. Though I love going out to eat my favorite papdi, there's nothing like putting in that labor of love to create a masterpiece. This recipe is credited to my sister, who has made this papdi chaat a few times now, and each time I've eaten it I can't get enough of it! (Pop off sis) 😊
Let me explain for those who have no idea what I'm talking about or think Papdi must be some type of dance move. Chaat is a savory snack derived from India wayyyy back in the day. It has now spread across South Asian countries, like Pakistan, and Bangladesh. The beauty of chaat is the variations! And you thought there was only one way to eat it? My favorite chaat is papdi, but you could have aloo tikka, samosa chaat, dahi puri, dabeli, and the list goes on and on. You could eat chaat truly whenever you'd want, but typically this is a snack I would divulge in the evening with a cup of chai.
Before we jump into the recipe, fair warning, this requires PREP, and I mean a lot of it. This isn't a 10-minute project, oh no, this could take your afternoon. But the end result = bliss.
Papdi Chaat
Ingredients:
1-2 cups of Papdi (you can buy this store-bought from your local desi store)
1 cup of garbanzo beans, boiled
2 potatoes, boiled
2 tablespoons cumin (finely crushed)
2 tablespoons chaat masala
1 purple onion, finely diced
2 tomatoes, finely diced
1 cup of cilantro, finely chopped
3 tablespoons of Tamarind sauce
Mint chutney (credit to Aqsas cuisine for this portion of the recipe)
1 cup of fresh mint
1 1/2 cup of fresh coriander
2 cloves or 1 tablespoon of garlic (paste)
2 green jalapeno peppers (for less heat, use 1 jalapeno pepper)
2 tablespoons of lemon juice
1/2 tsp of salt
Yogurt mixture
1 cup of plain yogurt
1 cup of sugar
Steps:
Let's start with boiling! Peel your potatoes and start boiling, and once nice and soft, cut into cubes and set aside. The night before, soak the garbanzo beans in water for a minimum of 8 hours. Take a pot, and by adding water and salt, add the beans and bring to a boil for at least 2 hours until soft. Set aside.
Dice your onions, tomatoes, and cilantro and set aside.
For the mint chutney, add all of the ingredients to a food processor and blend. Set aside in a bowl to chill.
For the yogurt mixture, whisk the yogurt and sugar together and set aside and chill.
Assembly time! Get all seasonings and prepped ingredients, and begin by adding the papdi to the plate or dish of choice (or if making this in individual bowls, add about 2-3 pieces). Add enough papdi to cover the bottom of the dish. Add the cubed potatoes and garbanzo beans and scatter a generous amount. Sprinkle some cumin, lightly. Add the tomatoes and onions, again adding a generous amount, then pour over the yogurt mixture (as much or as little as you'd like). Sprinkle a generous amount of chaat masala, then add dollops of the mint chutney. Drizzle over the tamarind sauce, and any remaining onions or tomatoes. Lastly, top it all off with the chopped cilantro as your garnish and serve.
Bon Appetit!
Credit for Mint Chutney- Aqsas Cuisine
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