It is my version of Lahore Chatkhara’s Papri chaat, a must try!
- 2 cans of chickpeas/ 4 cups of boiled chickpeas
- 2 potatoes, medium sized, boiled and cubed
- 1 red onion, finely chopped
- 2 bengali green chillies/ 2 thai chillies finely chopped
- A pinch of red chilli powder
- 1 generous pinch of crushed cumin
- 1 generous pinch of kaala namak
- 1 generous inch of chaat masala
FOR MINT SAUCE
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves
- ½ tspn roasted cumin
- Some salt
- ½ tspn saunt
- 1 ½ cup thick yogurt
- ½ cup chilled water
- 2 tbspns date and tamarind sauce
- 2 tbspns caster sugar
- 2 cups papri (fried spring roll/ small samosa sheets is the easy way to make it)
- Chaat masala, as desired
- Combine everything needed for channa mixture in a mixing bowl and mix.
- In a separate bowl combine all the ingredients for chutney except yogurt, water and tamarind sauce.
- Now it is up to you if you want to use mortar and pestle to crush it or you can mix grind it with the hand mixer. I prefer mortar and pestle because I am a traditional kinda chef but it depends on what you are comfortable with. If you are using a hand mixer or blender or grinder you can add that ½ cup of water then otherwise we will mix it as we mix in yogurt and tamarind sauce.
- Check the salt and spices, adjust it to your liking.
- Pour the yogurt sauce over the chickpeas and mix.
- Take it out in the serving dish and refrigerate until served. Just sprinkle papri & chaat masala before serving or it will get soggy.