Chaat Papdi

Ingredients

Instructions

1. 1

   Make or buy papdi (the crispy crackers): make a stiff dough with 1 cup flour, ¼ teaspoon salt, 2 tablespoons oil, and water as needed. Roll thin, cut into 1.5-inch rounds, prick with a fork, fry until golden. Or buy ready-made papdi from Indian groceries.

2. 2

   Boil 2 medium potatoes until tender. Cool, peel, dice into ¼-inch cubes. Toss with ½ teaspoon salt, ½ teaspoon chaat masala, ½ teaspoon cumin powder.

3. 3

   Make the chutneys: green chutney (blend 1 cup cilantro, ½ cup mint, 2 green chilies, 1 garlic clove, juice of 1 lemon, ½ cup yogurt, salt). Tamarind chutney (cook 2 tablespoons tamarind paste with ¼ cup brown sugar, ½ teaspoon roasted cumin, salt — until syrupy).

4. 4

   Whisk 1 cup of plain yogurt with 1 tablespoon of sugar and a pinch of salt. This is the sweetened yogurt component.

5. 5

   Build right before serving: place 6 papdi on each plate. Top each with a small spoonful of potato, a few drained chickpeas (¼ cup total), drizzles of green chutney and tamarind chutney, dollop of sweetened yogurt.

6. 6

   Sprinkle generously with sev (crispy Indian noodles), pomegranate seeds, chopped fresh cilantro, chaat masala, roasted cumin powder, red chili powder. Eat immediately — papdi softens within 5 minutes.