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Papdi Chaat

Papdi Chaat

Chaat is a broad term for savory vegetarian snacks. This version is from Nidhi Jalan, founder of Brooklyn-based Masala Mama -- maker of artisan Indian simmer sauces (we love the Coconut Curry). Nidhi has wonderful childhood memories of eating chaat on-the-spot from street vendors in Kolkata. She likens this personal favorite to nachos and almost prefers tortilla chips over the traditional papdi (small flour-based wafers). It's a flavor explosion of tangy, sweet, salty and spicy.

Ingreadient

• 3 medium-boiled potatoes, skins removed, chopped
• 1 cup canned chickpeas, rinsed and drained 
• 1/4 teaspoon chili powder
• 1/4 teaspoon roasted ground cumin (see Cook's Note)
• 1/4 teaspoon fine Indian black salt (kala namak) (see Cook's Note)
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon roasted ground cumin 
• 2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
• 1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups)
• One 1/2-inch piece fresh ginger
• 1/2 bunch fresh mint leaves (about 1/2 cup)
• Juice from 1 large lime (about 2 tablespoons)
• Kosher salt 
• 2 cups Greek yogurt
• 1/4 teaspoon roasted ground cumin 
• Kosher salt
• 5 cups round tortilla chips (about 4 ounces) or papdi (see Cook's Note)
• 1 small red onion, finely chopped
• Tamarind-date chutney, such as Deep brand
• 1 tablespoon chaat masala (see Cook's Note)
• 3/4 cup sev

Direction

1. For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
2. For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.)
3. For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
4. Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.