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Papdi Chaat | The Original Recipe For Delhi's Favorite Street Food
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RECIPE
INGREDIENTS
Saunth
250 grams tamarind, soaked in water to cover, overnight
1⁄2 teaspoon salt, or to taste
1⁄2 teaspoon black salt (kala namak)
1⁄2 teaspoon roasted cumin powder
1⁄2 teaspoon red chilli powder
6 tablespoons castor sugar
Yogurt Mixture
250 grams yogurt, hung in a muslin cloth for 20 minutes
1⁄4 teaspoon salt, or to taste
1⁄2 teaspoon roasted cumin powder
1 teaspoon castor sugar
300 grams potatoes, boiled, peeled, and chopped
1/3 cup chickpeas (channa), (small variety), soaked in water overnight, and boiled till soft in fresh water. drain and set aside
32 papdis
kala chaat masala, to sprinkle
COOKING METHOD
- Knead tamarind in water with your fingers to make a paste. Press through a sieve to remove stringy and tough parts. Add salt to the tamarind paste, followed by black salt, roasted cumin powder, chilli powder and castor sugar. Mix vigorously to a smooth consistency, adding more water if necessary to get a thick pouring consistency. Set aside. Cook’s Note: In case you plan to keep the saunth for more than 1 day, place it in a saucepan and bring it to a quick boil. Cool and place in an airtight container in the refrigerator.
- Place drained yogurt in a medium bowl. Add salt, roasted cumin powder, and castor sugar and whisk well to a very smooth consistency. Set aside.
- Place 8 papdis in a single layer on each plate. On each plate, top the papdis with 2 tablespoons yogurt, followed by 2 heaped tablespoons potatoes, 2 heaped tablespoons chickpeas, 3 more tablespoons yogurt mixture, and 3 tablespoons saunth. Finish with a generous sprinkling of black chaat masala. Serve immediately.
- Knead tamarind in water with your fingers to make a paste. Press through a sieve to remove stringy and tough parts. Add salt to the tamarind paste, followed by black salt, roasted cumin powder, chilli powder and castor sugar. Mix vigorously to a smooth consistency, adding more water if necessary to get a thick pouring consistency. Set aside. Cook’s Note: In case you plan to keep the saunth for more than 1 day, place it in a saucepan and bring it to a quick boil. Cool and place in an airtight container in the refrigerator.
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