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Papdi chaat

Ingredients

Tamarind chutney:

  • 1/2 cup seedless tamarind
  • 3 cups boiling water
  • 3/4 cup white sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne chilli
  • Salt to taste

Green chutney:

  • 1 cup, fresh coriander
  • 1/2 cup, fresh mint
  • 1 thai green chilli
  • 1/2 teaspoon ground cumin
  • Juice of 1/2 lemon
  • 2 tablespoons water
  • Salt to taste

Sweetened yogurt:

  • 1 cup, plain whole yogurt
  • 1 tablespoon white sugar

To assemble:

  • Papdi (Indian wheat crackers available in international aisle of grocery store) or crackers
  • 1 medium potato, peeled, cubed, and cooked until tender
  • 1 cup cooked chickpeas
  • Kashmiri chilli powder
  • Chaat masala (optional)
  • Sev (Indian crunchy fried snack available in international aisle of grocery store)
  • Pomegranate seeds
  • Chopped fresh coriander

Directions

  1. 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.
  2. 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.
  3. Add all ingredients for green chutney into a blender, and blend until smooth.
  4. Add sweetened yogurt ingredients into a bowl and whisk until smooth.
  5. 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.
  6. 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 :)

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