Papdi ( I use Anand brand)
Boiled chick peas ( Garbanzo beans)
Boiled potatoes, chopped
Red onion, chopped fine
Coriander leaves, chopped
Thin sev
Chutney - green chutney ; tamarind/date chutney (recipe below)
Spiced yogurt (recipe below)
Method:
On a wide serving plate, place 6-7 papdis. Layer each papdi with chick peas , potatoes and onions. Spoon green chutney, tamarind chutney & spiced yogurt. Top with sev & coriander leaves. Serve immediately.
How to make Green Chutney:
1 cup fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
1 green chilli
1 clove of garlic
1/2 tsp chaat masala
1 tsp lemon juice
salt to taste
Grind all the above ingredients to a fine paste with very little water & set aside.
How to make Tamarind/ Date chutney:
Golf ball sized Tamarind soaked in 1 cup water for an hour
1/4 dates, boiled for 10 mins (mainly to soften them)
1/4 cup jaggery (brown sugar)
1/2 tsp roasted jeera (cumin) powder
1/4 tsp red chilli powder
Blend dates to a fine paste. Squeeze out pulp from tamarind & discard the fiber. In a sauce pan, add tamarind water, date paste, jaggery & spices. Boil on medium heat until sauce thickens. More jaggery may be required to adjust the taste.
This chutney stays well in the refrigerator for 10 days or more but I prefer to make it in bulk & freeze in small containers.
How to make spiced yogurt:
1 cup yogurt, whisked
1/4 cup water
1/4 tsp red chilli powder
1/2 tsp roasted jeera (cumin) powder
a pinch of salt
1/4 tsp sugar
Mix all the above ingredients together. Refrigerate until ready to serve.
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