Chaat is a savory snack that's a staple in South Asian countries. One of my favorite varieties is called papri or papdi chaat, made with crispy chips and sev, potatoes, yogurt, chutneys, and cilantro. This version features crispy potatoes and combines vibrant Indian flavors from Brooklyn Delhi, making 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 cup papdi (papri)
Red onions, to taste
Cilantro, to taste
2 tablespoon yogurt
2 tablespoon sev
Method
Coat your cubed potatoes with olive oil and tomato achaar, mixing well to evenly coat.
In a medium pan over high heat, fry the potatoes until they become slightly crispy, about 5 minutes. Meanwhile, heat the chickpea tikka masala pouch in the microwave for 90 seconds.
On a plate, layer the papdi and top with fried potatoes, heated chickpea tikka masala, date tamarind chutney, red onion, cilantro, yogurt, and a sprinkle of sev.
Serve immediately and enjoy!
In this recipe
