Auluck : Papdi Chaat

Auluck : Papdi Chaat 

Ingredients:

For the papdi chaat,

Flat crisp papdis/puris/flour crispies - 24 nos

Cold smoothened curd/yogurt - 250 gms 

Large potato, boiled and chopped - 1 

Boiled chickpeas/kabuli chana/garbanzo beans - 2 cups  

Onion finely chopped (optional) - 1 

Tomato finely chopped (optional) - 1

Chopped coriander leaves - ½ cup 

Mint coriander chutney - 1 cup 

Tamarind dates chutney -  1  cup 

Red chili powder -  1-2 tsp 

Cumin powder -  1-2 tsp

Chaat masala -  1-2 tsp 

Black salt/rock salt or common salt -  1-2 tsp 

Lime juice (optional) -  1 tbsp 

Sev (optional) -  1 cup       

Method:

1. Cooking the chickpeas:

If you want to add chickpeas to the papdi chaat, then some effort is needed. This is if you don't want to use canned chickpeas. You need to soak the chickpeas in enough water overnight or for a good 6-7 hours and then cook or pressure cook the chickpeas with water and salt/black salt till it is completely cooked.

2. For assembling the papdi chaat:

Arrange the papdis in a shallow bowl or plate. Top it up with chopped boiled potatoes and cooked chickpeas. You can add chopped onions and tomatoes to it, but it’s optional.

3. Sprinkle some chaat masala and red chili powder on it, if you want at this stage. Top these with cold yogurt/curd as much as you want. Top it up with the green chutney as much as you want and then with the sweet chutney as much as you want. Sprinkle some chaat masala, red chili powder, cumin powder and black salt. Garnish with coriander leaves.

4. Sprinkle sev on top and this step is also optional. Add a dash of lemon juice to the papdi chaat if you want. Serve papdi chaat immediately.