Papdi Chaat

Ingredients

• 24 papdi (crisp fried wheat wafers), store-bought or homemade
• 2 medium potatoes
• 1 cup cooked chickpeas, drained
• 1 1/2 cups plain yogurt
• 1 tsp sugar
• 1/3 cup tamarind pulp
• 3 tbsp jaggery (or brown sugar)
• 1 cup fresh cilantro leaves, plus 2 tbsp chopped for garnish
• 1/2 cup fresh mint leaves
• 1 green chili
• 1/2-inch piece ginger
• 1 tbsp roasted chana dal (or roasted peanuts)
• 1 tbsp lemon juice
• 1 cup sev
• 1 tsp chaat masala
• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 1/4 cup finely chopped red onion
• 2 tbsp pomegranate arils
• Salt, to taste

Before you cook

• Peel and finely chop 1/4 cup red onion.
• Pick 1 cup cilantro leaves and 1/2 cup mint leaves from their stems, and chop 2 tablespoons extra cilantro for garnish.
• Deseed 1 green chili and peel the 1/2-inch piece of ginger.
• Measure 1 teaspoon chaat masala, 1/2 teaspoon red chili powder, and 1/2 teaspoon roasted cumin powder into a small bowl.
• Set out 1 cup sev and 2 tablespoons pomegranate arils.

Steps

1. Put the 2 potatoes in a pot of water, bring to a boil, and cook for 20 minutes until fork-tender.
2. Drain the potatoes, let them cool, then peel and dice them into 1/2-inch cubes.
3. Simmer 1/3 cup tamarind pulp with 3 tablespoons jaggery and 1/2 cup water in a small pot for 5 minutes until the jaggery dissolves.
4. Blend the tamarind mixture with a pinch of salt until smooth, then strain it into a bowl to make the tamarind chutney.
5. Blend the cilantro, mint, green chili, ginger, and roasted chana dal with the lemon juice and a splash of water into a smooth green chutney.
6. Whisk the yogurt with 1 teaspoon sugar and a pinch of salt until smooth and lump-free.
7. Arrange the 24 papdi in a single layer on a serving platter.
8. Scatter the diced potatoes, chickpeas, and chopped onion evenly over the papdi.
9. Pour the whisked yogurt evenly over the top so every papdi is coated.
10. Drizzle the tamarind chutney and green chutney generously over the yogurt.
11. Sprinkle the chaat masala, red chili powder, and roasted cumin powder over everything.
12. Top with the sev, pomegranate arils, and chopped cilantro, and serve immediately.