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If you wanna add chickpeas to the papdi chaat, then some effort is needed. This is if you don't want to use canned chickpeas.
You need to soak the chickpeas in enough water overnight or for a good 6-7 hours. Then cook or pressure cook the chickpeas with water and salt/black salt till it is completely cooked.
Blend all the ingredients with very little water to a smooth paste.
Boil the tamarind and dates in water.
When they become soft add the jaggery and the spice powders and salt.
Cook further till the jaggery melts.
Switch off the burner and let the mixture cool.
Grind the chutney mixture to a smooth paste. Seive the chutney through a strainer. Add more salt if needed.
If the chutney becomes too thick add some water to liquidize it.
Arrange the papdis in a shallow bowl or plate.
Top it up with chopped boiled potatoes and cooked chickpeas.
You can add chopped onions and tomatoes to it, but its optional.
Sprinkle some chaat masala and red chili powder on it, if you want at this stage.
Top these with cold yogurt/curd as much as you want.
Top it up with the green chutney as much as you want.
And then with the sweet chutney as much as you want.
Sprinkle some chaat masala, red chili powder, cumin powder and black salt.
Garnish with coriander leaves. Sprinkle sev on top and this step is also optional.
Add a dash of lemon juice to the papdi chaat if you want.
Serve papdi chaat immediately.