Ingredients
Method
- In a small bowl mix the yogurt with water and the seasoning. (If you are using homemade yogurt you won’t need to add the water, because home made yogurt is already thinned out.)
- Cut the poatoes into 1/2 inch cubes. add to a bowl with the chickpease, sliced onions and cilantro leaves. Mix well.
- Add half the yogurt mixture to the bottom of your serving dish. Add the potato and chickpea mixture. Drizzle over the remaining yogurt. Drizzle over the chutneys.
- Garnish with crispy papad, fresh cilantro and chaat masala. Serve chilled.
Notes
There is nothing wrong with using store bought chutneys, but my recipes that I have linked above are easy to make, use minimal ingredients, and take the flavor up many levels. If you have the time to make them, I highly recommend it for the full papri chaat experience. You can find the Tamarind Chutney here and the Mint Chutney here.
Authentic papar that is used at chaat stalls in Pakistan is actually fried samosa pastry. For an authentic papar experience, cut spring roll pastry or wonton wrappers into squares and fry till crispy and light golden brown. Drain and cool completely before breaking over your chaat.
The yogurt you use should always be chilled. Room temperature yogurt just doesn't have the same effect. I always use full fat yogurt for this, but a 2% or low fat yogurt could also work. You can easily sub the yogurt for a dairy free option to make this chaat vegan.
You can make your own chaat masala, but I find that store bought ones get the job done.