It is my version of Lahore Chatkhara’s Papri chaat, a must try!

Ayesha’s Kitchen

Ingredients:

• 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

FOR GARNISH

• 2 cups papri (fried spring roll/ small samosa sheets is the easy way to make it)
• Chaat masala, as desired

Method:

1. Combine everything needed for channa mixture in a mixing bowl and mix.
2. In a separate bowl combine all the ingredients for chutney except yogurt, water and tamarind sauce.
3. 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.
4. Check the salt and spices, adjust it to your liking.
5. Pour the yogurt sauce over the chickpeas and mix.
6. Take it out in the serving dish and refrigerate until served. Just sprinkle papri & chaat masala before serving or it will get soggy.
7. Enjoy!