PAPDI CHAAT

Papdi Chaat image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 21

3 medium-boiled potatoes, skins removed, chopped
1 cup canned chickpeas, rinsed and drained
1/4 teaspoon chili powder
1/4 teaspoon roasted ground cumin (see Cook's Note)
1/4 teaspoon fine Indian black salt (kala namak) (see Cook's Note)
1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin
2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
1 bunch fresh cilantro, coarsely chopped, thick parts of stems trimmed (about 2 cups)
One 1/2-inch piece fresh ginger
1/2 bunch fresh mint leaves (about 1/2 cup)
Juice from 1 large lime (about 2 tablespoons)
Kosher salt
2 cups Greek yogurt
1/4 teaspoon roasted ground cumin
Kosher salt
5 cups round tortilla chips (about 4 ounces) or papdi (see Cook's Note)
1 small red onion, finely chopped
Tamarind-date chutney, such as Deep brand
1 tablespoon chaat masala (see Cook's Note)
3/4 cup sev (see Cook's Note)

Steps:

For the potato-chickpea mixture: Mix together the potatoes, chickpeas, chili powder, cumin and black salt in a medium bowl and set aside.
For the Green Chutney: Combine the sugar, cumin, chilies, cilantro, ginger, mint, lime juice, 1 tablespoon water and 1/2 teaspoon salt in a small food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 1/3 cup. (See Cook's Note.)
For the yogurt sauce: Whisk together the yogurt, cumin, 1 tablespoon water and 1/2 teaspoon salt in a small bowl until smooth and set aside.
Arrange the tortilla chips or papdi in a single layer on a large platter (just like you were making nachos). Evenly top with the potato-chickpea mixture. Sprinkle with the onion. Drizzle on the yogurt sauce. Drizzle on the tamarind-date chutney. Add dollops of the green chutney. Sprinkle with the chaat masala and cilantro leaves, if using. Evenly and beautifully sprinkle with the sev. Serve right away.