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.
