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Chaat Papri

Sana Gilani
Prep Time 10 minutes
Cook Time 5 minutes
Assembling 5 minutes
Total Time 20 minutes
Course Appetizer, Brunch, Lunch, Snack
Cuisine Indian, Pakistan
Servings 12

Ingredients
  

  • 3 cups cooked chickpeas
  • 1 teaspoon vegetable oil
  • teaspoons cumin powder
  • ½ teaspoon Pakistani red chili powder
  • ¼ teaspoon turmeric powder
  • teaspoons tomato paste
  • ½ teaspoon salt, to taste
  • 2 small red onions, diced
  • 2 small plum tomatoes, diced
  • 1 large potato, peeled, boiled, and roughly chopped
  • 5-6 cups Papdi
  • 1 cup yogurt + 1/4 cup milk
  • 2 tablespoons green (coriander or mint) chutney
  • 2 tablespoons sweet tamarind chutney
  • pomegranate seeds, garnish
  • cilantro, garnish
  • Shan Chaat Masala Seasoning, garnish

Instructions
 

  • In a small pot, add in oil and cooked chickpeas on medium heat. With the chickpeas add in aroun ¼ cup water. If it’s from a can, partially drain liquid until there is around ¼ cup liquid. Add the spices, salt and tomato paste to pot. Cook for around 5 minutes until spices are aromatic and tomato paste is mix thoroughly in chickpeas. Once done, turn off the heat, cover, and set aside until ready to use.
  • Finely dice red onions, tomatoes, and put aside. Peel the boiled potato (if not already peeled) and roughly chop.
  • In a small bowl mix together yogurt and milk until completely combined. It should be thinner but still creamy.
  • To assemble make a station of Papri, yogurt mixture, diced onion and tomatoes, chopped potatoes, green and tamarind chutney.
  • *In a large plate (to serve 2-3 people each) add in 1-2 cups Papri, spoon on a few tablespoons of yogurt mixture, add a few tablespoons of chickpeas (around ½ cup), top with some potatoes, red onions and tomatoes, spoon on some green chutney and tamarind chutney. Drizzle with some more yogurt then sprinkle with Chaat ka masala powder.
  • Garnish with some crushed up papri, fresh pomegranate seeds, and chopped cilantro. Repeat this in 2 or 3 more plates until all the ingredients have been used.
  • Serve immediately or you can let it sit for half an hour to an hour to let papri to slightly soften but still retain some crunch. Up to you!
  • Enjoy!

Notes:

  • *If you want to make on big serving, assemble using full amount of ingredients in the same order in a large 9x13 dish.
Keyword Chaat Papri, Papri Chaat