Photograph of the finished Papdi chaat

India · Bánh giòn trộn khoai xốt me

Papdi chaat

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Crispy Papdi bread Crispy Papdi bread 12.7 oz
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Chickpeas Chickpeas 11.3 oz
  • Photograph of Sour tamarind Sour tamarind 6.3 oz
  • Photograph of Herbs Herbs 4.9 oz
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 7.1 oz
  • Photograph of Lime Lime 4

Method

  1. 1 Boil the potatoes and chickpeas, then dice them and let them cool completely.
  2. 2 Soak the tamarind in hot water, then strain and cook with sugar to make a thick tamarind sauce.
  3. 3 Blend the herbs with the green chilies to make a separate green sauce.
  4. 4 Arrange the crispy papdi sheets on a plate, then sprinkle with potatoes, chickpeas, and chopped onions.
  5. 5 Pour the two sauces over the mixture and mix right at the table; mixing it beforehand will cause the papdi to soar in a minute.
  6. 6 Sprinkle with sev, chaat masala, squeeze in some lime juice, and eat immediately.
Start cooking