Ingredients ( Serves – 4 )
- Papdi – 30 Pieces
- Boiled Potato – 2 Medium (Cubed)
- Boiled Chickpeas – 1 Cup
- Yoghurt – 1 1/2 Cups (Whisked And Slightly Sweetened)
- Tamarind Chutney – 1/2 Cup
- Green Chutney – 1/3 Cup
- Onion – 1 Medium (Finely Chopped)
- Tomato – 1 Medium (Finely Chopped)
- Sev – 1 Cup
- Fresh Coriander Leaves – 2 Tbsp (Chopped)
- Pomegranate Seeds – 1/2 Cup
- Chaat Masala – 2 Tsp
- Roasted Cumin Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Black Salt – 1/2 Tsp
- Salt – To Taste
Method
- Arrange papdi on a large serving plate in a single layer.
- Top each papdi with a few pieces of boiled potato and boiled chickpeas.
- Pour whisked yoghurt generously over the papdi mixture so every piece is lightly coated.
- Drizzle tamarind chutney and green chutney evenly for sweet, spicy, and tangy flavor.
- Sprinkle chaat masala, roasted cumin powder, red chili powder, black salt, and a little salt evenly across the chaat.
- Add chopped onions and tomatoes for freshness and crunch.
- Top generously with sev, coriander leaves, and pomegranate seeds.
- Serve immediately to keep the papdi crisp and crunchy.
Prep Time – 15 mins. Cook Time – 5 mins. Total Time – 20 mins
