Crunchy bite-sized savoury discs topped with boiled potatoes, chickpeas, onions, spices, chutneys and loads of sev. The amazing combination of flavours & textures makes this chaat heavenly delicious and irresistible.
| Time: 15 minutes
2 boiled potatoes, finely chopped
1 tablespoon boiled chana
2 tablespoons finely chopped onions
1 teaspoon chaat masala
2 teaspoons lemon juice
4 tablespoons tamarind chutney
4 tablespoons green chutney (recipe link at the bottom)
3/4 cup fine sev
2 tablespoons finely chopped coriander leaves
1/4 teaspoon red chilli powder (optional)
Salt to taste
Arrange 6-7 papdis/puris in 2 separate dishes.
Combine boiled potatoes, chickpeas, onions, lemon juice, red chilli powder, chaat masala and salt in a bowl. Mix well.
Top each papdi with a spoonful of potato masala followed by 1/2 teaspoon each of tamarind & green chutney.
Finish with a generous topping of sev on each papdi.
Garnish with coriander leaves and pomegrante seeds.
To make papdi/puri at home:
Combine 1 cup plain flour (maida), 1 tablespoon fine semolina (sooji), 1/4 cup oil, 1 teaspoon carom seeds (ajwain), salt to taste and water as needed in a large bowl. Knead it into a firm dough. The dough should be firm but pliable. Divide the dough into 2 equal portions and roll these 2 portions into round balls. Flatten each ball between your palms and roll it out into a large thin disc. Cut out small papdis from this disc using a cookie cutter. Prick these papdis with a fork. Deep fry these papdis until golden brown. Let them cool to room temperature. Use as required in the chaat and store the remaining papdis in an air-tight container.
Green Chutney Recipe