Chaat Papdi

🔥 Prep

• Peel and dice the 2 potatoes after boiling them until tender (about 10 minutes).
• Measure out 50 g boiled chickpeas and rinse if needed.
• Measure 150 g sweet yogurt into a bowl.
• Measure 3 tbsp green chutney and 3 tbsp tamarind chutney into separate containers.
• Measure 1 tsp chaat masala and 0.5 tsp salt into a small bowl.
• Measure 4 tbsp sev into a serving bowl.
• Separate the 24 papdi crackers and, if desired, break them into bite-sized pieces.

🔥 Cook

• 1. Heat a non-stick skillet over medium heat and add 1 tsp oil; fry each papdi for 15 seconds per side until crisp, then transfer to paper towel to drain.
• 2. Arrange the crisp papdi on a large serving plate or bowl as the base layer.
• 3. Distribute the diced potatoes evenly over the papdi.
• 4. Scatter the boiled chickpeas over the potatoes.
• 5. Drizzle the sweet yogurt uniformly over the toppings.
• 6. Add the green chutney and tamarind chutney in drizzles or dollops across the surface.
• 7. Sprinkle the chaat masala and salt mixture evenly over the chaat.
• 8. Top with the sev for crunch and serve immediately.

🔥 Serve

• Serve the chaat papdi immediately while the papdi remain crisp.
• Offer extra green chutney or tamarind chutney on the side for added tang.
• Pair with a chilled glass of lassi or buttermilk to balance the flavors.