Chaat is a savory snack that's a staple in South Asian countries. One of my favorite varieties is called papri or papdi chaat which is made with crispy chips and sev, potatoes, yogurt, chutneys and cilantro. This version stars crispy potatoes and combines the Indian flavors from Brooklyn Delhi and the Latin flavors from Loisa which makes it even better.
Serves 3-4
Ingredients
4 baby gold potatoes, boiled, peeled, and cubed
1 tablespoon olive oil
2-4 tablespoon Brooklyn Delhi Tomato Achaar, or to taste
1-2 tablespoon Sazón
1 cup papdi (papri)
Red onions, to taste
Cilantro, to taste
2 tablespoon yogurt
Brooklyn Delhi Ghost Pepper Hot Sauce
2 tablespoon sev
Method
Coat your cubed potatoes with olive oil, tomato achaar, sazón. Mix well.
In a medium pan on high heat, fry your potatoes until they become slightly crispy, about 5 minutes. On a plate, layer the papdi and top with the fried potatoes, onions, cilantro, yogurt, and hot sauce.
Finish with sev and serve immediately!
In this recipe
