Name: Papdi Chaat
Prep time: 35 min
Total time: 35 min
Yield: 6 - 8 servings
Cuisine: Indian
Ingredients: 3 medium-boiled potatoes, skins removed, chopped; 1 cup canned chickpeas, rinsed and drained; ¼ tsp chili powder; ¼ tsp roasted ground cumin (see Cook's Note); ¼ tsp fine Indian black salt (kala namak) (see Cook's Note); ½ tsp granulated sugar; ¼ tsp roasted ground cumin; 2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat); 1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups); 1 1/2-inch piece fresh ginger; ½ bunch fresh mint leaves (about 1/2 cup); Juice from 1 large lime (about 2 tbsp); Kosher salt; 2 cups Greek yogurt; ¼ tsp roasted ground cumin; Kosher salt; 5 cups round tortilla chips (about 4 oz) or papdi (see Cook's Note); 1 small red onion, finely chopped; Tamarind-date chutney, such as Deep brand; 1 tbsp chaat masala (see Cook's Note); ¾ cup sev (see Cook's Note)

Prep Time

35 min

Yields

6 - 8 servings

Chaat is a broad term for savory vegetarian snacks. This version is from Nidhi Jalan, founder of Brooklyn-based Masala Mama — maker of artisan Indian simmer sauces (we love the Coconut Curry). Nidhi has wonderful childhood memories of eating chaat on-the-spot from street vendors in Kolkata. She likens this personal favorite to nachos and almost prefers tortilla chips over the traditional papdi (small flour-based wafers). It’s a flavor explosion of tangy, sweet, salty and spicy.

ingredients

Potato-Chickpea Mixture

medium-boiled potatoes, skins removed, chopped

cup canned chickpeas, rinsed and drained

tsp chili powder

tsp roasted ground cumin (see Cook's Note)

tsp fine Indian black salt (kala namak) (see Cook's Note)

Green Chutney

tsp granulated sugar

tsp roasted ground cumin

Thai green or serrano chilies, roughly chopped (seeds removed for less heat)

bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups)

1 1/2-inch

piece fresh ginger

bunch fresh mint leaves (about 1/2 cup)

Juice from 1 large lime (about 2 tbsp)

Kosher salt

Yogurt Sauce

cups Greek yogurt

tsp roasted ground cumin

Kosher salt

For Serving

cups round tortilla chips (about 4 oz) or papdi (see Cook's Note)

small red onion, finely chopped

Tamarind-date chutney, such as Deep brand

tbsp chaat masala (see Cook's Note)

cup sev (see Cook's Note)

Ingredient Substitution Guide

directions

Notes

Cook’s NoteLook for roasted ground cumin in your grocery store or toast and grind your own cumin seeds. Black Indian salt is a pungent-smelling lava rock salt that packs a ton of umami so a little goes a long way. Papdis are small, crisp wafers made from flour. Chaat Masala is an Indian spice blend that often flavors street food. Sev are crispy fried noodle-like snack made from chickpea flour. Look for all the above items in an Indian food market. You can do much of the prep work before and assemble last minute. The green chutney does change color if refrigerated for too long.

Step 1

Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.

Step 2

Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook’s Note.)

Step 3

Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.

Step 4

Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.

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Papdi Chaat