Ingredients
Tamarind chutney:
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1/2 cup seedless tamarind
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3 cups boiling water
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3/4 cup white sugar
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1 teaspoon ground cumin
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1/4 teaspoon cayenne chilli
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Salt to taste
Green chutney:
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1 cup, fresh coriander
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1/2 cup, fresh mint
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1 thai green chilli
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1/2 teaspoon ground cumin
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Juice of 1/2 lemon
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2 tablespoons water
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Salt to taste
Sweetened yogurt:
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1 cup, plain whole yogurt
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1 tablespoon white sugar
To assemble:
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Papdi (Indian wheat crackers available in international aisle of grocery store) or crackers
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1 medium potato, peeled, cubed, and cooked until tender
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1 cup cooked chickpeas
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Kashmiri chilli powder
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Chaat masala (optional)
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Sev (Indian crunchy fried snack available in international aisle of grocery store)
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Pomegranate seeds
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Chopped fresh coriander
Directions
- Add tamarind to a bowl and top with boiling water. Allow to sit for ten minutes to soften, and then blend in a blender/food processor until smooth. Strain mixture into a small sauce pot, and discard pulp.
- Add remaining tamarind chutney ingredients and simmer on medium heat for ten minutes stirring occasionally until a dark, and slightly thickened sauce forms. Allow to cool to room temperature.
- Add all ingredients for green chutney into a blender, and blend until smooth.
- Add sweetened yogurt ingredients into a bowl and whisk until smooth.
- To assemble papdi chaat, create one layer of papdi crackers on a plate. Top crackers with a handful of potatoes, and chickpeas and covered with a generous spoonful or two of sweetened yogurt to cover.
- Drizzle tamarind and green chutneys all over the yogurt, and garnish with a sprinkling of Kashmiri chili, chaat masala, sev, pomegranate seeds, and coriander. Enjoy right away :)
