California Live’s Blanche Shaheen learns how to make this popular North Indian street food layered with sweet, spicy, and tangy flavors with crunchy textures.
Boil the potatoes and chickpeas. Cut the potatoes into small cubes. Set aside. Note: this step can be done in advance.
In a large bowl, add 1 cup yogurt along with 1 teaspoon sugar. Using a whisk, mix it well until yogurt is smooth. If your yogurt is super thick, you may add a little water to thin it out. Note: Do not make it too thin else it will be runny. The yogurt should be thick but with a flowing consistency. Now arrange the 20 to 25 papdi onto your serving plate. Top the papdis with boiled chickpeas and boiled potato cubes.Now sprinkle cumin powder, chaat masala, kala namak and Kashmiri red chili powder all over, followed by cilantro chutney and then the sweet tamarind chutney. You can adjust the amount of chutney to your desire.
Finish the papdi chaat by topping with pomegranate, sev and fresh chopped cilantro. Serve immediately!
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