Papri Chaat Indian Nachos Food

PAPDI CHAAT

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.

PAPRI CHAAT (INDIAN NACHOS)

Steps:

• Channa masala: Prepare this in advance. Strain the chickpeas and rinse well with water. In a large pot, put water, chickpeas, teabag, cinammon, bay leaf and cardamom pod and bring to a boil and simmer for about 15 minutes and turn off the stove.
• In a large frying pan, heat ghee on a medium high heat. Once hot, put in cumin seed and hing and shake up pan so they mingle. Once the cumin seed starts to brown, put in the onions and fry them until translucent.
• Put in the ginger, garlic and pepper and fry for a few seconds, stirring frequently. Add in the tomato sauce and cook until it separates from the oil. Add in the coriander powder, amchoor, cumin powder, turmeric, garam masala, chili powder and salt and mix well. Cook for a few minutes. If it starts to get dry, add a few spoons of the water the chickpeas were boiled inches.
• With a slotted spoon, ladle in the chickpeas. Add as much water to get to the wetness you like for the curry. Mix everything up and simmer for about 10 minutes. You can cook longer as well if your chickpeas are not too soft by this time. Cool and chill. Reheat on medium heat until hot when ready to serve.
• While reheating the Channa masala, dice the potatoes and add to heavy frying pan filled with 1/2 cup vegetable oil heated on medium high heat. Add cumin seed, coriander seeds, green chili, turmeric to the cooking oil and mix thoroughly. Cook potato cubes until golden brown.
• In a large bowl, add salt, lime, coriander powder and cilantro. Use slotted spoon to remove potato cubes and place them in the bowl. Mix completely coating all cubes. Transfer to a serving bowl placed along side the Channa masala serving bowl.
• Serving: Place all items in serving dishes so guests can mix and match ingredients to suit themselves. All guest start with a few papri chips and then add what they like from the dishes on the table.

PAPRI CHAAT

Steps:

• Cut roti in half, and then into strips.
• Spread on a cookie sheet and bake at 350 F until dry and crisp, approximately 10-15 minutes.
• Chop potato, tomato, and onion.
• Combine veggies and chickpeas and mix.
• Add cumin seeds and chaat masala and mix again.
• Add the yogurt and chutneys and mix a third time.
• At this point you may either mix in the papris, or serve the mix over the papris.
• For a more attractive presentation, spread papris on a platter, top with the mixed veggies and spices, and top those with the yogurt and chutneys. Each person can mix up their own plate.