Cuisine: India
INGREDIENTS:
Boiled Potato (peeled and chopped into cubes) - 1 large
Papdi - 30
Cooked Chickpea - 2 cups
Onion (finely chopped) - 2
Tomato (finely chopped) - 2
Cumin powder - 1 teaspoon
Chaat masala - 1/2 teaspoon
Coriander leaves (chopped) - 1/2 cup
Salt - as required
Lemon juice - 1 tablespoon
Sev - 1/2 cup
Green Chutney:
Mint Leaves - 1 cup
Coriander leaves - 1/2 cup
Green chilli - 2
Lemon juice - 1 teaspoon
Salt - as required
For Sweet & Sour chutney:
Tamarind - 1/2 cup
Dates or Raisins - 1/4 cup
Jaggery - 1/2 cup
Dry ginger powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chilli powder - 1/2 teaspoon
Water - as required
Salt - as required
For Spicy Chutney:
Garlic cloves - 1/4 cup
Kashmiri red chilli powder - 2 teaspoons
Salt - as required
Water - as required
METHOD:
Making Green Chutney
In a mixer jar, add mint leaves, coriander leaves, green chilies, lemon juice and salt. Grind them into a fine paste by adding little water.
Making Sweet & Sour Chutney
Heat some water in a saucepan. Add tamarind and dates/raisins. Boil until the tamarind is soft enough. Then add jaggery, dry ginger powder, coriander powder, cumin powder, chilli powder and salt. Mix and cook until the jaggery melts. Turn off the heat and let the mixture cool down completely. Then, grind the mixture into a fine paste. If the chutney is too thick, you can add some warm water. The consistency should not be too thick. Sweet & Sour Chutney can be stored in a glass jar for 15-20 days without refrigeration.
Making Spicy Chutney
In a mixer jar, add garlic cloves, kashmiri red chilli powder and salt. Grind into a fine paste by adding little water.
Assembling the Papdi Chaat
Arrange 7 papdi on a plate. Top them with few boiled potato cubes and cooked chickpea. Then, add some chopped onion and tomato. Sprinkle some cumin powder and chaat masala. Then, top them with 1 tablespoon of green chutney, 2-3 tablespoons of sweet & sour chutney and 1 teaspoon of spicy chutney. According to your taste preferences you can add less or more of each chutney. Sprinkle some chopped coriander leaves. You can add some salt if required. Add a dash of lemon juice and finely top them with sev. Serve Papdi Chaat immediately after assembling.