Papdi Chaat

Ingredients

• 24 pieces Papdi (crispy flour crackers)
• 2 medium Boiled potatoes, peeled and cubed
• 0.5 cup Boiled chickpeas
• 1 cup Whisked yogurt (sweetened with a pinch of sugar)
• 0.25 cup Tamarind chutney
• 0.25 cup Green mint-coriander chutney
• 0.5 cup Sev (thin gram flour noodles)
• 1 teaspoon Roasted cumin powder
• 0.5 teaspoon Kashmiri red chili powder
• 1 teaspoon Chaat masala
• 2 tablespoons Fresh cilantro, chopped(optional)
• 2 tablespoons Pomegranate seeds(optional)

Instructions

1. 1

   Arrange the papdis in a single layer on a large serving plate or individual plates.

2. 2

   Place a few cubes of boiled potatoes and a spoonful of chickpeas on top of each papdi.

3. 3

   Generously drizzle the whisked yogurt over the papdis until they are mostly covered.

4. 4

   Spoon the tamarind chutney and the green mint-coriander chutney over the yogurt layer.

5. 5

   Sprinkle the roasted cumin powder, red chili powder, and chaat masala evenly over the dish.

6. 6

   Top the entire assembly with a thick layer of crispy sev for crunch.

7. 7

   Garnish with chopped cilantro and pomegranate seeds for a burst of color and freshness.

8. 8

   Serve immediately to ensure the papdis remain crispy and do not get soggy from the yogurt.