Papdi chaat

Ingredients

• 12 papdi crackers
• 1/2 cup cooked chickpeas
• 1/2 cup cooked potato (typically boiled then cubed)
• 1/2 cup plain yogurt (eg Greek-style, see notes)
• 1 tbsp tamarind chutney
• 1 tbsp cilantro mint chutney (green chutney)
• 1/2 tsp chaat masala
• 1/4 tsp kashmiri chili powder (or more, to taste)
• 1/4 tsp cumin (or a little more, to taste)
• 1 tbsp chopped cilantro (coriander)
• 1 tbsp pomegranate arils
• 1 tbsp nylon sev ((ie the fine sev))

Instructions

1. 1

   If starting with raw potato - peel the potatoes and cut into a relatively small dice. Place them in a small pot and cover with cold water, put lid on then place over a medium-high heat and bring to a boil. Once boiling, reduce the heat slightly so you have a simmer then cook for a couple more minutes until the potatoes are just gently cooked. Drain the potatoes and leave, uncovered, to cool slightly and dry out. You can also cook the potatoes whole then dice once cooked. These can be cooked ahead and refrigerated, though be sure to dry off excess moisture.

2. 2

   Layer up everything on a plate - start with a layer of crackers, then top with the chickpeas and potato cubes. Then drizzle the yogurt over the top, or blob it on evenly if it is thick.

3. 3

   Dot or drizzle the tamarind and cilantro mint chutneys over the yogurt then sprinkle over the chaat masala, chili and cumin evenly.

4. 4

   Top with the pomegranate, sev and chopped cilantro then serve.