Papdi Chaat: Potato And Chickpea Salad
Papdi chaat is potato and chickpea salad with a unique taste. It's sweet, creamy, spicy, and savoury at the same time. It's just a delicious starter.
Servings: 4 portions
Equipment
- Serving bowls
- Wooden spoon
Ingredients
- 2 cups potatoes chunks. Boiled and cooled down.
- 14 ounces canned chickpeas. drain and discard the water.
- 1 onion.
- 1 tomato.
- 1 teaspoon cumin powder. Pan roaste.
- ½ teaspoon red chili powder or cayenne pepper.
- ¼ teaspoon salt.
- ½ teaspoon natural yogurt.
- ⅓ cup milk.
- 2 tablespoons granulated sugar.
- 2 tablespoons imli sauce/ tamarind sauce.
- ½-1 teaspoon chaat masala.
- Thin Sev.
- Chaat Papdi/ chaat papri/ mini poppadoms
- Cilantros/ green coriander.
Instructions
- In a mixing bowl, place the boiled potatoes, chickpeas, chopped onion, roasted cumin powder, salt, and chili powder/ cayenne powder. Using a spatula, stir until everything is mixed and coated with spices.
- Add chopped tomato and stir again. Set aside.
- Take a small bowl, and place yogurt, milk, and sugar. Use a fork to mix until the sugar dissolves.
- Add tamarind sauce/ imli sauce into the yogurt sauce. Stir well.
- Then fold the yogurt mixture into the chickpea mixture. Mix well until everything is coated with spiced yogurt.
- If you are going to serve right away, you can add about ⅓ cup think Sev and crush 5-6 chaat papdi into the chickpea mixture. And quickly stir and mix.
- Take small serving bowls, and spoon the chaat into the bowls. Sprinkle over a spoon or two of thin Sev. And crush 1-2 chaat papdi over the chaat.
- Garnish with a drizzle the tamarind sauce over the potato and chickpea salad. A sprinkle a chaat masala, and chopped cilantro (green coriander).
Notes
- Roast the whole cumin seeds in a pan until they crackle. Leave to cool before grinding them into fine powder.
- More often than not, I use Kashmiri red chili powder. Because I like its lovely vibrant color and flavorful spiciness. However, if it is not available for you, use dried red hot chili powder, or cayenne powder.
- I always use whole milk for drinking and cooking. But feel free to use any type of milk you prefer, i.e. semi-skimmed milk or skimmed milk.
Nutrition
Serving: 4g | Calories: 168kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 282mg | Potassium: 585mg | Fiber: 7g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 21mg | Calcium: 47mg | Iron: 2mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.