Papri Chaat (Indian Nachos) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 20 |
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Chaat is street food from North India and it's a general term that just means snack or to taste. There are several varieties of it, but my favorite is papri chaat, one of the most popular types in Delhi. It's perfect for a party and actually quite easy to make because you can buy a lot of the ingredients at the Indian store and just assemble. It's a fun food because everyone can make their own and decide how much of each ingredient they want - kind of like a snack buffet but you mix it all up. Ingredients:
4 cups papri chips |
1 (32 ounce) container yogurt |
1 (15 1/2 ounce) bottle tamarind chutney (swad brand is good for chutneys) |
1 (15 1/2 ounce) bottle mint chutney |
1 (15 1/2 ounce) bottle coriander chutney |
1 (7 ounce) package sev (haldiram brand is good) or 1 (7 ounce) package bhujia spicy potato noodles (haldiram brand is good) |
1 (2 ounce) package chat masala |
1 white onion, chopped |
1 tomato, chopped |
1 lime, sliced into thin wedges |
1 cup fresh cilantro, chopped |
0.25 (17 ounce) bottle sriracha sauce |
1 (20 ounce) can chickpeas |
6 cups water (more or less) |
1 black tea bag |
1 stick cinnamon |
1 bay leaf |
1 cardamom pod |
2 tablespoons ghee or 2 tablespoons vegetable oil |
1 teaspoon cumin seed |
1/8 teaspoon hing |
1 white onion, chopped |
1 tablespoon ginger, grated |
1 garlic clove, minced |
1 jalapeno pepper, minced |
3 tablespoons tomato sauce |
1 tablespoon ground coriander |
1/2 teaspoon amchoor powder (dried mango powder) |
1/2 teaspoon cumin powder |
1/4 teaspoon turmeric |
1/3 teaspoon garam masala |
1/4 teaspoon chili powder |
cilantro, chopped |
salt |
2 potatoes, boiled |
oil, for frying |
1/2 teaspoon cumin seed |
1/2 teaspoon coriander seed |
1 jalapeno pepper, minced |
1 teaspoon turmeric powder |
1/2 teaspoon salt |
1 tablespoon lime juice |
1/2 teaspoon ground coriander |
1 teaspoon cilantro, chopped |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
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