Indian cuisine · Salads & Mezze

Papdi Chaat

Fried dough crisps layered with chickpeas, potato, cool yogurt and tamarind chutney.

Ingredients · for 4 servings

• 24 papdi (crispy crackers)
• 3 potatoes
• 250 g chickpeas (from a jar)
• 400 g yogurt
• 4 tbsp tamarind chutney
• 3 tbsp mint-coriander chutney
• 1 red onion
• 60 g sev (chickpea noodles)
• 2 tsp chaat masala
• 1 tsp cumin
• 1/2 bunch coriander
• Salt

Instructions

1. Boil the potatoes in their skins until soft for 20 min., peel and cut into 1 cm cubes; rinse and drain the chickpeas and finely dice the onion.
2. Toast the cumin in a dry pan for 1–2 min. until it smells dark and roasted, then crush in a mortar.
3. Stir the yogurt with a pinch of salt and 3 tbsp water until smooth and pourable, and keep it chilled until serving.
4. Toss the potato cubes and chickpeas with 1 tsp chaat masala, half the toasted cumin and salt.
5. Arrange the papdi on a flat platter, spread the potato-chickpea mixture over them and pour the cold yogurt generously on top.
6. Drizzle both chutneys over in thin streams, sprinkle with diced onion, sev, the remaining toasted cumin, chaat masala and coriander, and serve immediately.