Papri Chaat
Pakistani Street Style food made with chickpeas, potatoes, yoghurt, topped with Sweet and sour Tamarind Chutney, green Chutney and crispy fried papri.
Ingredients
Tamarind (Imli) Chutney
- 3 Tbsp Tamarind See Notes
- ¼ Cup Brown Sugar Add more if you prefer sweeter chutney.
- 1 tsp Salt
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 2 cups water
Green Chutney
- 1 cup Mint Leaves
- 1 cup Coriander Leaves
- 2 Green Chillies
- pinch Salt
Papri
- 1 cup Flour
- 1 tbsp Ghee or melted Butter
- ¼ tsp Bicarb Soda
- Cold Water for Kneading the dough.
- Oil for deep frying
Instructions
TAMARIND CHUTNEY
- In a pot add water and all the ingredients. Stir them and once its starts to boil reduce the flame to low and let it simmer for around 30 minutes. Its should be reduced and thick.
- Strain the chutney in a strainer. Using a spoon move the mixture to extract the pulp. Add little water and keep doing it until only skin is left. If you are using paste with no pulp or skin skip this step.
- Allow it to cool before pouring it into a jar and bottle. It can be kept in the fridge for up to a month.
GREEN MINT CHUTNEY
- Combine all the ingredients and blend them in a blender or with stick blender. Add a pinch of salt.
- It can be kept covered in fridge for couple of days. Freeze it in ice cube tray if keeping for longer. Thaw it when required.
PAPRI
- In a mixing bowl add flour, salt and ghee(butter) mix it together by rubbing it with finger. It should slightly get crumbed.
- Gradually add water while mixing it. once the dough comes together it will be sticky. Leave it to rest for around 30 minutes and cover with wet cloth. Once rested it will be smooth and wont stick to the hands.
- Before rolling the dough, grease the surface with little oil. Make small ball out of dough, press its flat and roll it thinly. Prick it with a fork as we don't want it to fluff up. Cut into strips.
- Heat oil in a pan. Its should be enough to deep fry the papri. Make sure the oil temperature is not to high as it will burn the papri. Once oil its hot turn the heat to medium low.
- Add papri to the oil. Fry them at medium low heat while moving and turning them around. Once golden brown take them out on paper towel. Allow it to cool
- Papri can be stored in a air tight container for up to a week.
- PREPARE YOGHURT
- In a bowl add yoghurt along with sugar and salt. Whisk it. It should be pouring consistency. If its too thick add water or milk to dilute.
TO ASSEMBLE
- In a dish or a plate, spread papri. Put boiled chickpeas and potatoes over it.
- Pour yoghurt over and sprinkle some chaat masala and red chilli powder. Add chopped tomatoes and onions.
- Spoon some tamarind chutney and green chutney over. and garnish with sev and pomegranate seeds.
- Serve immediatley.
Notes
- You can either use tamarind paste which is concentrate of tamarind pulp, sold in bottles or you can use whole seedless tamarind which is in a block form. I used the seedless one, it requires to be strained after its cooked to remove skin of tamarind.